Italian Wedding Soup
By á-2233
Nutrition Info: Each serving (1 cup) contains 200 calories, 15 g carbohydrate, (2 g fiber), 11 g protein, 10 g fat, (3 g saturated fat), 55 mg cholesterol, and 360 mg sodium.
Calories: 200
Ingredients
- 1 Wegmans Large Egg
- 1/2 lb Food You Feel Good About 85% Lean Ground Beef
- 1/4 cup chopped Italian parsley
- 2 Tbsp Italian Classics Seasoned Bread Crumbs
- 2 Tbsp Wegmans Basting Oil
- 1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
- 1 carton (32 oz) Food You Feel Good About Chicken Culinary Stock
- 2 cups Food You Feel Good About Fresh Chopped Escarole
- 1/2 cup Wegmans Acini di Pepe Pasta
- Salt and pepper to taste
- 2 Tbsp Italian Classics Italian Blend Grated Cheese (Cheese Shop)
Details
Preparation time 30mins
Cooking time 35mins
Preparation
Step 1
Directions:
1.Beat egg slightly in medium bowl; add ground beef, parsley, and bread crumbs. Mix well with clean hands. Form into small meatballs, using about 1 tsp ground beef mixture for each.
2.Brown meatballs on all sides in basting oil in braising pan on MEDIUM, about 5 min. Remove meatballs; drain off all but 1 Tbsp pan drippings.
3.Add mirepoix; reduce heat to MEDIUM-LOW. Cover; cook, stirring occasionally, 6-8 min, until veggies are soft but not browned.
4.Add meatballs and stock; bring to boil on HIGH. Lower heat to MEDIUM and simmer for 5 min. Add escarole; return to simmer on MEDIUM-HIGH. Add pasta; let simmer about 5 min until pasta is tender.
5.Season to taste with salt and pepper. Garnish each serving with grated cheese.
Chef Tip(s):
•Rinse hands occasionally with cool water as you make meatballs; it helps keep meat from sticking to hands.
•Browning meatballs in the braising pan makes this soup one-pot easy.
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