How to Cook Italian Wedding Soup

by Sonia Dot C

Yummy soup to warm your family event <3

Supplies

  • 1 Pounds Lean ground beef
  • 1 Onion ... Minced
  • 3 Cloves garlic. Thinly sliced
  • 6 Fresh leaves Basil, chopped
  • 2 Teaspoons Oregano
  • 2 Teaspoons Parsley
  • 1 Teaspoon Salt
  • ½ Teaspoons Ground pepper
  • 1 Carrot, chopped
  • 2 Cups Fresh spinach, chopped
  • 3 Pints Low sodium chicken broth
  • 14 Ounces Escarole
  • ½ Cups Breadcrumbs
  • ¼ Cups Parmesan cheese
  • 2 Cups Eggs
  • 1 Pounds Pepe pasta or other small pasta of choice
  • Instructions

    Step 1

    Coat bottom of pan with olive oil. Add basil, oregano,parsley, onions, garlic & salt.

    Step 2

    Sauté just until onions are tender.

    Step 3

    Prepare meat with breadcrumbs, parmesan cheese & eggs. Roll into 1/2"-3/4" balls.

    Step 4

    Add meatballs to the pan. Brown evenly.

    Step 5

    While meatballs are browning, chop fresh spinach and carrots.

    Step 6

    Sauté spinach with carrots and any remaining meatballs.

    Step 7

    Once meatballs are browned, transfer to large pot.

    Step 8

    Add all broth and escarole into pot. Bring to boil and reduce to simmer. Stir occasionally. Cook for 1-2 hours on low.

    Step 9

    Add pasta. Bring to boil and cook 10 minutes.

    Step 10

    Serve and enjoy :)