Beas Italian Wedding Soup
Recipe: #17042
January 27, 2015
Categories: Side Dishes, Game, Lamb/Mutton, Baby Shower, Birthday, Christmas, Fathers Day, Game/Sports Day, Halloween July 4th, Mothers Day, Picnic, Potluck, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, Venison, more
"I remember the first time I tried this was at a friends house and I really enjoyed it. I live in an Italian neighbourhood so I asked around for a recipe. No one actually had a recipe, it was more or less a bit of this and a bit of that, so off I went on a venture to make a great Italian Wedding Soup recipe. This is what I came up with and still stick to when making this soup. My husband says this is the best soup I have ever made, so I hope you enjoy it as much as we do."
Ingredients
Nutritional
- Serving Size: 1 (520.1 g)
- Calories 387.3
- Total Fat - 22.8 g
- Saturated Fat - 7.9 g
- Cholesterol - 72 mg
- Sodium - 1117.1 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 1 g
- Sugars - 6.1 g
- Protein - 28.3 g
- Calcium - 103.7 mg
- Iron - 2.8 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Whisk together the milk, Parmesan cheese, bread crumbs, parsley, ground fennel seeds, salt, onion powder and pepper and mix well with the ground meat; from into bite sized meatballs and set aside.
Step 2
Pour the olive oil in a large heavy bottomed pot and bring to medium-high heat; add the vegetables and cook until onions are translucent.
Step 3
Add the broth and bring to a boil and add the pasta.
Step 4
Add the meatballs, one at a time and reduce heat to medium-low; simmer for 15 minutes.
Step 5
Add the escarole or kale and cook until wilted, ladle into bowls and serve.
Tips
No special items needed.