Nothing tastes better on a blustery winter’s day or night than a bowl of slow cooked, hearty homemade soup. Our Italian Wedding Soup makes for a great meal when served with crusty rustic bread. Made with an assortment of fresh vegetables, meats, noodles, and seasonings!
When it comes to soups, I have my favorites. On the top of my list is Italian Wedding Soup. Called Italian Escarole Soup when using escarole as the green. You may also use kale, spinach, chard, collards,etc. It's also known as zuppa di scarola or minestra marinata (Italian Wedding Soup) because of the way the ingredients combine, like a happy love. It is simple to prepare, but has enough flourishes — herby meatballs and a last-minute addition of cheesy egg ribbons — to make it special enough for guests.
Wedding Soup Meatballs:
3/4 pound ground beef
3/4 pound ground pork
1/2 cup grated Parmesan
1 Large grated onion
1 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
8 cups fresh homemade chicken stock
1 cup grated Parmesan
2 heads escarole, cleaned and chopped
1 box of Orecchiette, Stars and others
1. In a large mixing bowl, combine the ground beef and pork, 2 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix all the ingredients well and form into mostly round bite-size meatballs about 1 1/2 inches.
2. Bring 8 cups of chicken stock to a simmer over medium heat. Drop the meatballs into the hot stock, as the meatballs begin to float (Approx. 7-8 min.) add the escarole and continue to cook until its wilted. In a separate bowl, whip together the remaining three eggs and one cup of grated cheese. While continuously stirring the soup, gradually add the egg and cheese mixture into the stock until it has been incorporated. Season the soup to taste with salt and pepper.