Bea's Italian Wedding Soup
Servings
Prep Time
Cook Time
Ready In
Recipe: #17042
January 27, 2015
Categories: Dinner, Lunch, Main Dish, Side Dishes, Soups/Stews, Pork, Game, Lamb/Mutton, Italian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Baby Shower, Birthday, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Ladies Luncheon, Mother's Day, Picnic, Potluck, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Stove Top, Venison, Spring 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 (332.7 g)
- Calories 394.5
- Total Fat - 25 g
- Saturated Fat - 8.9 g
- Cholesterol - 181.2 mg
- Sodium - 910.9 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 1.2 g
- Sugars - 1.9 g
- Protein - 33.8 g
- Calcium - 123.5 mg
- Iron - 3.8 mg
- Vitamin C - 6 mg
- Thiamin - 0.6 mg
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 & Variations
No special items needed.
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