Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 Tbsp Olive Oil; 1 Small Onion - Diced; 2 Carrot - Diced; 2 Stalk Celery - Diced; 3 Clove Garlic - Minced; 8 Cup Chicken Broth; 3/4 Cup Acini Di Pepe; 4 Cup Escarole - Chopped; 1 Tsp Salt And Pepper - To Taste; 2 Tbsp Parmesan Cheese - Grated

Prep: 15 min Cook: 25 min Total: 40 min Serves: 8 134 views

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Soups

Few things comfort like a steaming bowl of this Italian-American classic. Tiny meatballs, delicate acini di pepe pasta, and ribbons of escarole float in a savory chicken broth built on a base of sauteed onion, carrot, and celery. Finished with a generous shower of Parmesan and a hunk of crusty bread, it is the kind of soup that warms you from the inside out on a chilly evening.

Ingredients

1 Tbsp Olive Oil
1 Small Onion - Diced
2 Carrot - Diced
2 Stalks Celery - Diced
3 Cloves Garlic - Minced
8 Cups Chicken Broth
3/4 Cup Acini Di Pepe (or Small Pasta)
4 Cups Escarole (or Spinach) - Chopped
1 Tsp Salt And Pepper - To Taste
2 Tbsp Parmesan Cheese - Grated
10-12 Meatballs (Homemade)

Directions

Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes until softened. Add the garlic and cook for 30 seconds.
Pour in the chicken broth and bring to a gentle boil.
Carefully add the meatballs. Simmer for 10 minutes.
Stir in the pasta and cook according to the package directions (usually 7–9 minutes).
Add the escarole or spinach during the last 2–3 minutes of cooking until wilted.
Taste and season with salt and pepper as needed.
Serve hot with plenty of grated Parmesan cheese and crusty bread.