Italian Wedding Soup

by Jennifer Stagnitta

This is a recipe I got from my friend Stephanie.  I double the recipe she gave me so we have leftovers!  I make this once a week.  It is healthy and delicious.  (Ingredients below are already doubled for you)  

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• Servings: 6
• Print

Ingredients

• 2 lbs. of mini meatballs(I buy mine at Uncle Giuseppe’s because it saves me a lot of time)If you are not buying pre-made meatballs use this basic meatball recipe that is delicious!  It works great for turkey meatballs also.
• 2 Tbsp. of butter
• 1 cup of onion, chopped
• 4 cloves of garlic, minced
• 4 large carrots, chopped
• 16 cups of chicken broth
• 1 box of acini de pepi (little round pastas)
• 1 full head of escarole, rinsed and chopped
• salt and pepper to taste
• grated pecorino romano cheese

Directions

1. Prepare meatballs and roast ahead of time if not buying pre-made.
2. In a large pot melt the butter.
3. Add the carrots, onions and garlic.  Season with salt and pepper.
4. Cook until tender(About 5 minutes)
5. Add the chicken broth and bring to a boil.
6. Turn down the heat to simmer.
7. Cover and cook for 30 minutes.
8. Add salt and pepper as needed.
9. Drop in the meatballs and cook until heated through.
10. Add the escarole.  Cover and simmer for 30 minutes.
11. Meanwhile bring a medium pot of salted water to a boil.
12. Cook the pasta per directions on box.(I keep the pasta separate and add it to individual bowls of soup.)      
13. Add a little pasta to a bowl and cover with the soup!  Top with grated Pecorino Romano cheese.

Enjoy!

 

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