Homemade Italian Wedding Soup Recipe
This super tasty wedding soup recipe is loaded with homemade meatballs, veggies, escarole, and pasta simmered in delicious chicken stock.
Italian wedding soup is an Italian American dish, much like Chicken Parmigiana or Cioppino, adapted and popularized by Italians who immigrated to America.
– ground beef
– ground pork
– yellow onion
– finely minced parsley
Combine all of the ingredients together in a large bowl until thoroughly mixed in and form small ping pong sized meatballs and set them on sheet trays lined with parchment paper.
Bake in the oven at 400° for 22-25 minutes or until lightly browned and cooked through. Freeze ½ of the meatballs and set the other ½ aside.
Add the olive oil to a large soup pot along with the onions, garlic, celery and carrots and sweat over low heat for 15 minutes. Do not brown them.
Add in the broth and simmer over low to medium heat for 15 more minutes or until the vegetables are tender. Season with salt and pepper.
Place some of the broth and vegetables into a bowl. Add in some of the cooked and cooled acini di pepe along with a small handful of escarole, and 5-6 meatballs.
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