Italian Wedding Soup
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Traditionally served during the holidays, Italian Wedding Soup is a clear broth soup with dark, leafy greens and mini meatballs. These two ingredients are so close, you might even say they're married to each other! Try it for yourself and see why this soup is worth every last spoonful.
What You'll Need
- 6 (10-1/2-ounce) cans condensed chicken broth
- 6 cups water
- Meatballs, optional (see recipe below)
- 4 cups fresh chopped escarole
- 3/4 cup grated Parmesan cheese
- 2 eggs, beaten
What to Do
- In a large soup pot, bring the chicken broth and water to a boil over high heat. If meatballs are desired, carefully add them to the broth and cook for 5 to 7 minutes, or until no pink remains.
- Reduce the heat to medium-low, add the escarole, and cook 4 to 5 minutes, or until tender. Stir in cheese then gradually stir in beaten eggs, forming strands. Serve immediately.
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Meatballs for Italian Wedding Soup:
Yields about 6 dozen mini meatballs
- 1/2 pound lean ground beef
- 1/2 pound hot Italian sausage, casings removed
- 1 egg
- 1 small onion, minced
- 1/2 cup Italian-seasoned bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
1. In a large bowl, combine all the ingredients; mix well then shape into 1-inch meatballs using a 1/2-teaspoon measure.
2. Add the meatballs to the soup and cook as directed above.
Instead of cooking the meatballs in the soup, they can be sautéed in a skillet for 5 to 10 minutes, until browned, before adding to the soup. It's your choice! For a nice finishing touch, sprinkle each bowl with freshly grated Parmesan cheese.
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