Italian Wedding Soup

29 Mar

As a frugal cook, I love escarole soup. It’s just greens and broth! The entire pot can cost you less than a few dollars. And when you throw a few meatballs in there, you have yourself a delicious Italian wedding soup. I like to make a ton of this soup ahead of time and then freeze individual servings for future lunches.

Italian Wedding Soup
Serves 4

8 cups chicken broth
1 lb. ground beef or veal
1 lb. chopped escarole or other greens (spinach, collard greens, etc)
1 egg
1/4 cup + 2 Tbsp. grated parmesan
1 medium onion
3 cloves garlic

Cut the garlic cloves and onion in half and add them to a stock pot with the broth. Boil for 30 minutes until the onion is soft. Strain the soup through a colander and squeeze out the broth from the onion and garlic to get the extra flavor (this is always my secret trick for broths). Put the soup back on the stove and add the escarole. Simmer for 15 minutes.

Meanwhile, mix the beef, egg, and 1/4 cup of parmesan in a bowl. Form small meatballs that are about 1″ in diameter and brown them in a pan (about 2 minutes on each side). Add the meatballs to the soup and boil it for 10 minutes.

Season the soup by adding 2 Tbsp. of parmesan (it’s adds saltiness). Serve!

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One Response to “Italian Wedding Soup”

  1. Jen April 4, 2011 at 7:53 pm #

    I love italian wedding soup!

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