Escarole and Meatball Soup (aka Italian Wedding Soup)
This hearty escarole and meatball soup is the perfect weekday one pot family meal. Just add a salad and fresh bread for a complete meal.
- Prep time
- 50 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 500 g ground beef, veal and pork trio ((combined))
- 1 large egg
- 1 small garlic clove (minced)
- 2 tbsp fresh chopped parsley
- 1/2 cup dry bread crumbs
- 1/4 cup freshly grated Parmigiano cheese
- 1/2 tsp salt
- freshly ground pepper
- 2 tbsp olive oil
- 1 large onion (diced)
- 2 carrots (diced (1 1/2 cups))
- 2 celery stalks (diced (1 1/2 cups))
- 2 garlic cloves (minced)
- 2 tbsp tomato paste
- 5 cup escarole (chopped (about 1/2 large head of escarole))
- 6 cup chicken stock
- 2 bay leaves
- 1 cup tubettini pasta (or any small pasta)
- salt (as needed)
- Parmigiano cheese (for serving)
Instructions
- 1
In a large bowl add all the meatball ingredients and mix well. Roll into into meatballs approximately 1 inch. Set aside while you prepare the soup.
- 2
Heat olive oil in a large sauce pan, add onions and sauté for 5 minutes. Add the carrots, celery and garlic and cook for 5 minutes, stirring occasionally.
- 3
Stir in the tomato paste and mix well with the vegetables. Add the escarole and stir until wilted. Pour in the chicken stock and bay leaves and bring to a boil.
- 4
When the soup comes to a boil, add the prepared meatballs. Lower to a simmer and cook with the lid on for 30 minutes.
- 5
Remove the lid and stir in the pasta. Cook until the pasta is ready, according to the package instructions. Add salt and pepper as desired.
- 6
Remove and discard the bay leaves before serving. Serve hot with Parmigiano cheese at the table.