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Italian Wedding Soup

Soup pots on stoveTiny meatballs, chicken broth, escarole and more in this old-time recipe from my husband's grandmother. Serve soup with grated Parmesan to sprinkle on top. Make a big batch - it freezes well!

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Total Time: 1 hour

Yield: 8 servings

Source: My husband's Grandmother, Esther

Ingredients:

Steps:

  1. In a large pot, bring chicken broth to a boil. Meanwhile make the meatballs, chop the carrot and wash, slice and drain the escarole.
  2. In a medium bowl, combine meat, egg, bread crumbs, 1 Tbsp. Parmesan, basil and onion. Meat should be a little more "wet" than dry. Mix well. Roll meat into 1/2 inch (or smaller) balls and set on a plate.
  3. Add meatballs slowly to the chicken broth, stirring occasionally so they don't stick together. Cook for about 5 minutes. Add the carrot, then escarole and lower to a slow boil.
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  5. When escarole is limp, add the orzo. Cook for about 10 minutes until the orzo is tender.

Note: Make the meatballs by pinching off small pieces. This is the time consuming part, the rest is a breeze. Esther said great pride was taken in making them very small! Wet hands make rolling them easier. TIP: Escarole is sandy. Make sure you wash well, drain and shake off excess water.

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Gold Post Medal for All Time! 555 Posts
January 25, 20141 found this helpful

It's been snowing and cold here all week so I decided to make this soup. I used 12 chicken boullion cubes and 12 cups water in a crockpot and a large can of turnip greens since I was too lazy to leave the house to buy escarole and it turned out great!

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I even added some zucchini cut small to get more veggies in us! This is a keeper!

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Diamond Post Medal for All Time! 1,246 Posts
February 4, 20190 found this helpful

This looks so good. I've never made Italian Wedding soup like this one. Can't wait!

Reply Was this helpful? Yes

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