Classic Italian Wedding Soup
Traditional dish · Italian
A comforting and traditional Italian Wedding Soup featuring tiny meatballs, escarole, and pastina in a savory chicken broth. This classic version emphasizes fresh ingredients and a well-balanced flavor profile.
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Ingredients
- Ground beef1/2 lb
- Ground pork1/2 lb
- Parmesan cheese, grated1/2 cup
- Egg1 large
- Breadcrumbs1/4 cup
- Fresh parsley, chopped2 tbsp
- Garlic, minced1 clove
- Chicken broth8 cups
- Escarole, chopped1 head
- Pastina1/2 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
In a bowl, combine ground beef, ground pork, 1/4 cup grated Parmesan cheese, egg, breadcrumbs, chopped parsley, minced garlic, salt, and pepper. Mix gently until just combined. Roll into tiny meatballs (about 1/2 inch diameter).
- 2
Bring chicken broth to a simmer in a large pot.
- 3
Gently add the tiny meatballs to the simmering broth. Cook for about 10-15 minutes, or until meatballs are cooked through.
- 4
Add the chopped escarole to the pot and cook for another 5 minutes until wilted.
- 5
Stir in the pastina and cook according to package directions, usually about 5-7 minutes, until al dente.
- 6
Ladle soup into bowls. Garnish with remaining grated Parmesan cheese.
