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Shotgun Italian Wedding Soup

Here's how you make Shotgun Italian Wedding Soup
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  • Servings: 6
  • Prep: 15m
  • Cook: 2h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • FOR MEATBALLS
  • 1 pound ground beef
  • 2 tablespoons parmesan cheese, grated
  • 1 teaspoon ground oregano, it called for a tablespoon, you judge
  • 1 egg
  • 1/4 cup bread crumbs (italian)
  • 1/4 teaspoon pepper
  • FOR SOUP
  • 6 cups water
  • 6 grams chicken bouillon cubes (3 cubes)
  • 2 cups escarole, chopped
  • 1 can (15 ounce) chicken broth
  • 1 can (10 ounce) chicken (boned chicken, or 2 smaller cans)
  • 1/2 teaspoon pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix meatball mixture and make marble sized meatballs

  • Step 2: Put on cookie sheet and bake in 375 degree oven for 10 minutes until browned

  • Step 3: Meanwhile

  • Step 4: Bring water up the boil adding everything but the greens ,they said could be endive as well

  • Step 5: When boiling add greens

  • Step 6: Take meatballs out of oven and add to simmering soup

  • Step 7: Cover cook for 90 minutes

  • Step 8: This can be doubled and put in freezer containers for later

We hope you enjoy this recipe!

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