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Home FOOD Appetizers Italian Wedding Soup

Italian Wedding Soup

Homemade meatballs are the secret to this soup’s authentic Italian flavor. Giada uses curly endive for color and texture.

Total Time: 35 min
Prep: 15 min
Cook: 20 min
Yield: 8 servings
Level: Easy

Italian Wedding Soup

Italian Wedding Soup
Ingredients

Meatballs:

  • 1 small onion, grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice fresh white bread, crust trimmed, bread torn into small pieces
  • 1/2 cup grated Parmesan
  • 240 g. ground beef
  • 240 g. ground pork
  • Freshly ground black pepper

Soup:

  • 12 cups low-sodium chicken broth
  • 450 g. curly endive, coarsely chopped (450 g. of escarole would be a good substitution)
  • 2 large eggs
  • 2 tablespoon freshly grated Parmesan, plus extra for garnish
  • Salt and freshly ground black pepper
Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 2,5 cm-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.


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