Italian Wedding Soup Recipe

Ingredients

FOR THE LITTLE MEATBALLS:
6 tablespoons of chicken base or 2 1/2 quarts of chicken stock or broth
1 small head of escarole, chopped
2 1/2 quarts of water
1 cup of uncooked Ditalini pasta
1 pound of lean ground beef.
1 clove garlic, finely chopped
2 tablespoons flat leaf parsley, finely chopped
2/3 cup dried plain bread crumbs
2 large eggs
4 ounces whole milk
2 ounces of grated romano cheese (about a cup)
1 small onion, grated
6 fresh basil leaves, chopped
1 teaspoon salt
black pepper to taste

Preparation

Step 1

Place all of the meatball ingredients in a large bowl and mix well. Set aside.
Place 2 1/2 quarts of cool water into a soup pot. Add the chicken base and mix well. If you are using the broth or stock instead of the chicken base add it to the pot. Turn the heat up to medium high. Add the washed and chopped escarole and bring to a boil. Lower the heat to a simmer. While the soup is boiling make the little meatballs about the size of grapes and toss into the soup. Once all the meat is used up add the cup of pasta. Bring the soup back to a boil and cook until the pasta is done, about 7-8 minutes.

Serve the soup with grated cheese and a drizzle of extra virgin olive oil.