Italian Wedding Soup

Photo by Marie K.

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • 1.5

    pounds frozen meatballs (I make my own, bake & freeze them.)

  • 2

    tbsp olive oil

  • 1

    cup chopped onion

  • 3

    carrots cut into coins

  • 1

    Tb minced garlic

  • 12

    cups chicken broth

  • 1

    Swanson flavor packet

  • 1

    pound Escarole, trimmed & torn into pieces

  • 3/4

    cup acini di pepe pasta

  • 2

    large eggs

  • 2

    tbsp freshly grated Parmesan (extra for garnish)

  • Season Salt

  • Pepper

  • Pepper Shallot seasoning (Penzey's)

Directions

Soup: in a large pot over med-high heat, heat oil. Add onions and carrots and sauté until carrots start to soften. Add minced garlic & stir for 30 seconds. Add chicken broth & flavor packet and bring to a boil. Add meatballs and escarole and reduce to a simmer. Add acini. Add frozen meatballs and cook for 8 - 10 minutes. Stir gently occasionally until then to prevent pasta from sinking and sticking to the bottom. Whisk the eggs and Parmesan together in a small bowl. Start stirring the soup in a circular motion with a fork and gradually drizzle the eggs into soup to form strands. Add seasonings to taste. Ladle into bowls and top with grated Parmesan cheese if you desire.

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