I served this up on a cold November evening at a dinner party for some of our dive family. I was serving Italian for dinner and wanted to start with a soup other than Minestrone. I found this recipe at Allrecipes.com and decided to try it. I'm glad I did. It is a warm, comforting soup and was the perfect start to a casual, relaxed dinner party.
I am sharing this recipe with you today as part of our #SoupWeek party being hosted by Sue of A Palatable Pastime. Today is Day 2 and we will be back each day with more of our favorite soup recipes to warm you on these cold winter nights.
Italian Wedding Soup
slightly adapted from Allrecipes.com
1/2 lb lean ground beef
2 T. Italian seasoned bread crumbs
1 T. grated Parmesan cheese
8 c. chicken broth
1 head escarole, thinly sliced
1 c. uncooked small pasta (I used stars)
1 carrot, thinly sliced
Place the ground beef, egg, bread crumbs and cheese into a bowl. Using clean hands, combine ingredients thoroughly and shape into small meatballs about 3/4" round. Set aside.
Heat chicken broth to boiling in a large soup pot. Stir in the escarole, pasta, carrots and meatballs. Return to a boil, reduce heat to medium and cook at a slow boil for 10-15 minutes, stirring frequently. Print Recipe
Tuesday's Soup Week Offerings
- Vegetable Beef Soup from Palatable Pastime
- Maw-Maw's Chili Mac Soup from Cooking with Carlee
- Italian Wedding Soup from A Day in the Life on the Farm