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–+ servings
Italian wedding soup with a side of crusty bread.

Italian Wedding Soup with Escarole Recipe

Melissa
Warm up your soul with a hearty bowl, a classic dish that's packed with flavor and comfort.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine Italian
Servings 6 servings
Calories 496 kcal

Ingredients
  

  • ½ cup breadcrumbs (panko or regular)
  • 2 tablespoons milk
  • 3 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt (plus extra to taste)
  • ½ teaspoon ground black pepper (plus extra to taste)
  • 3 large eggs (divided)
  • 1 pound ground beef
  • 2 tablespoons olive oil (light-tasting)
  • 1 medium onion (chopped)
  • 2 medium carrots (peeled and chopped)
  • 2 medium celery ribs (chopped)
  • 1 head escarole (chopped)
  • 8 cups chicken stock (or broth)
  • 1 cup acini di pepe (uncooked)
  • ½ cup parmesean cheese (shredded)

Instructions
 

  • In a large bowl, add the breadcrumbs and milk and allow to soak for a few minutes. Then, mix in the garlic, Italian seasoning, salt, pepper, and 1 egg. Add the ground meat and mix until just combined. Roll the meat mixture into small meatballs. 
  • Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Cook meatballs, turning occasionally for about 5 minutes. Meatballs might not be cooked through at this point, but they will finish cooking in soup. Set meatballs aside. 
  • Heat another 1 tablespoon of oil over medium-high heat in a large pot. Add onion, carrots, and celery. Season with salt and pepper. Saute vegetables for 7-10 minutes.
  • Add the escarole, chicken stock, meatballs, and acini di peppi. Bring to a boil, then lower the heat to simmer. Cook for about 10 minutes. 
  • While the soup is simmering, whisk together the remaining eggs and Parmesan cheese. Once the soup is finished simmering, drizzle the egg and cheese mixture into the soup. Wait at least 30 seconds until the egg begins to set, then stir to allow the egg mixture to break up.
  • Season with more salt, pepper, and/or extra Parmesan, if desired. Serve immediately.

Notes

Tips:
  • Store leftovers in an airtight container in the refrigerator within two hours of cooking, and consume them within 4 days. If you're storing for meal prepping, cook and store pasta separately to prevent it from becoming overly soft.
  • For freezing, cool the soup, portion into freezer-safe containers, and store for up to 2-3 months. Reheat on the stove or microwave.
  • When reheating, add more chicken broth to compensate for acini di pepe pasta absorbing liquid, ensuring the soup's consistency remains.

Nutrition

Calories: 496kcal
Keyword fall, winter
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