Italian Wedding Soup
By á-43498
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)
Details
Preparation time 30mins
Cooking time 50mins
Adapted from redkitchenrecipes.com
Preparation
Step 1
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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