Italian Wedding Soup
Italian Wedding Soup
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 533
- Total Fat
- 32
- Saturated Fat
- 13
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 38
- Cholesterol
- 247
- Sodium
- 939
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 533
- Total Fat
- 32
- Saturated Fat
- 13
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 38
- Cholesterol
- 247
- Sodium
- 939
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
8 cups homemade chicken broth
3/4 pound ground beef
3/4 pound ground pork
3 eggs, plus 5 eggs
1 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cups grated Parmesan, plus 1 cup
2 medium heads escarole, cleaned and chopped
Directions
- In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
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