Assigned Categories: Lunch, Dinner, Soups

Italian Wedding Soup

Source: The Tattooed Housewife's Cookbook


Mommom always says you can't always eat dry.


2 Tbsp olive oil
1 1/2 cups onion, carrot and celery, diced
12 cloves garlic, minced
5 quarts chicken broth
1 lb ground beef or chicken
1 lb bulk sweet Italian sausage
1 egg
1/2 cup grated parmesan
8 oz acini de pepe (small pearls of pasta) or ditalini
1 head escarole, cleaned and chopped, ribs removed (or spinach)



Heat olive oil in a large stock pot over medium heat. Add onion, carrot, celery and garlic and cover with lid. Sweat vegetables for 10 minutes, stirring occasionally. Add broth and bring to a boil, stirring occasionally.


Meanwhile, mix ground meat and sausage with egg and grated cheese until you have a homogeneous mixture that holds together to form meatballs. If it's too wet, add more cheese. Form all of the meat mixture into bite sized meatballs. Once the broth is boiling, carefully add all the meatballs to the soup and boil for an additional 10 minutes, stirring occasionally.


Add pasta and boil for 10 more minutes, again stirring occasionally.


Turn heat down to low and add escarole, stir in and cook until the greens are slightly wilted.
Serve warm, with rolls or crusty bread!