Italian · Dinner
Wedding Soup (High-Protein)
Italian wedding soup featuring chicken thigh meatballs and shredded chicken simmered with escarole, carrot, and cannellini beans in parmesan-enriched chicken broth. Small pasta and egg-parmesan ribbons boost protein while preserving the classic savory, herb-forward character and tender greens.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
512Calories
53.8gProtein
17.6gFat
35.2gCarbs
4.1gSugar
6.9gFiber
1164mgSodium
324mgChol
5.8gSat Fat
980mgPotassium
348mgCalcium
4.5mgIron
1.1mcgVitamin B12
9.8mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince 90g chicken thigh for meatballs, dice remaining 90g; mince garlic, chop escarole, dice carrot and onion, grate parmesan, chop parsley.
2
Build
Mix minced chicken with half the beaten egg, half the parmesan, breadcrumbs, half the garlic, salt, and pepper; shape into 6 walnut-sized meatballs.
3
Sweat
Heat olive oil in a small saucepan over medium heat; sweat onion, carrot, and remaining garlic 4–5 minutes until translucent.
4
Simmer
Pour in chicken stock and bring to gentle simmer over medium heat. Drop in meatballs and diced chicken; simmer 10–12 minutes until opaque.
5
Simmer
Stir in pasta and cannellini beans; simmer 6–8 minutes over medium-low heat until pasta is tender. Add escarole; cook 2 minutes until wilted. Off heat, drizzle remaining beaten egg in thin stream while stirring to form ribbons.
6
Plate
Ladle soup into a bowl, scatter remaining parmesan and parsley on top, and season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g boneless chicken thigh
- 22 large eggs, divided
- 1.8 oz50g parmesan
- 4 tbsp4 tbsp fresh breadcrumbs
- 4 cloves4 cloves garlic
- 2 1/2 cups600ml chicken stock
- 1 cup240g cannellini beans, cooked, drained
- 2 cup60g escarole
- 1/2 cup60g carrot
- 4 tbsp40g onion
- 1/2 cup50g small pasta, dry
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
