Italian · Dinner
Wedding Soup
Italian wedding soup combines tender ground chicken meatballs with escarole, carrot and small pasta in chicken broth. The meatballs blend ground chicken, Parmesan, breadcrumbs and garlic. Finished with fresh parsley and extra Parmesan, it is light, savory and traditionally served hot.
$4
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
398Calories
34.2gProtein
16.1gFat
30.5gCarbs
4.2gSugar
3.4gFiber
1162mgSodium
137mgChol
4.9gSat Fat
715mgPotassium
220mgCalcium
3.1mgIron
0.6mcgVitamin B12
8.8mgVitamin C
low-calorie
gluten-free-adaptable
herb-salt
all-time-classics
low-calorie
Instructions
1
Prep
In a small bowl combine ground chicken, breadcrumbs, Parmesan, egg, half the garlic and oregano; mix with hands until just combined and roll into 6–7 small meatballs.
2
Sauté
Warm olive oil in a small saucepan over medium heat; add onion, remaining garlic and carrot and cook 4–5 minutes, stirring occasionally, until onion turns translucent.
3
Simmer
Pour in chicken stock and bring to a gentle simmer over medium heat, about 3–4 minutes, until small bubbles rise steadily to the surface.
4
Poach
Lower meatballs into simmering stock one at a time and cook over medium-low heat for 8–10 minutes until they float and show no pink inside.
5
Plate
Add dry pasta to the pot and cook over medium heat for 6–7 minutes until tender; stir in escarole and cook 1–2 minutes until wilted. Season with salt and pepper, ladle into bowl and scatter parsley and extra Parmesan over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground chicken
- 2 1/2 cups600ml chicken stock
- 2 cup70g escarole
- 1/2 cup60g carrot
- 4 tbsp30g onion
- 2 clove2 clove garlic
- 4 tbsp20g plain breadcrumbs
- 4 tbsp20g Parmesan
- 11 large egg
- 1/2 tsp1/2 tsp dried oregano
- 1/2 cup60g acini di pepe pasta
- 1 tbsp14ml olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp8g fresh parsley
