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Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

If you have never made Italian Wedding Soup before then now is the time! Super easy to make and the flavors warm your soul!

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Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

MEATBALLS
 1 lb ground meat (beef, pork, chicken or turkey or combination)
  cup breadcrumbs preferably fresh
 1 large egg
 1 clove garlic finely chopped
 ¼ cup parsley finely chopped
 ¼ cup grated parmesan
 1 tsp salt
 ½ tsp fresh ground pepper
SOUP
 1 large yellow onion finely chopped
 1 clove garlic minced
 10 cups chicken broth
 1 cup orzo pasta
 1 large bunch leafy greens roughly chopped (kale, spinach or curly endive)
 fresh grated parmesan for serving
 red pepper flakes for serving

1

Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined. Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.

2

In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil. Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes. Add the leafy greens and simmer for 3-4 minutes or until wilted. Add salt and pepper to taste.

3

Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.

4

Optional (a tradition in some circles): At very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.

NOTES
5

*The meatballs can be made a day in advance as a time-saver and kept refrigerated.*The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers add more chicken broth.

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Recipe Resource - Daring Gourmet

Ingredients

MEATBALLS
 1 lb ground meat (beef, pork, chicken or turkey or combination)
  cup breadcrumbs preferably fresh
 1 large egg
 1 clove garlic finely chopped
 ¼ cup parsley finely chopped
 ¼ cup grated parmesan
 1 tsp salt
 ½ tsp fresh ground pepper
SOUP
 1 large yellow onion finely chopped
 1 clove garlic minced
 10 cups chicken broth
 1 cup orzo pasta
 1 large bunch leafy greens roughly chopped (kale, spinach or curly endive)
 fresh grated parmesan for serving
 red pepper flakes for serving

Directions

1

Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined. Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.

2

In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil. Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes. Add the leafy greens and simmer for 3-4 minutes or until wilted. Add salt and pepper to taste.

3

Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.

4

Optional (a tradition in some circles): At very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.

NOTES
5

*The meatballs can be made a day in advance as a time-saver and kept refrigerated.*The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers add more chicken broth.

Italian Wedding Soup

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