Italian Wedding Soup With Meatballs
Italian Wedding Soup With Meatballs might be a good recipe to expand your main course recipe box. This recipe serves 6 and costs $3.99 per serving. One portion of this dish contains around 57g of protein, 35g of fat, and a total of 727 calories. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Serena Bakes Simple from Scratch has 573 fans. It can be enjoyed any time, but it is especially good for Autumn. If you have whole egg, sea-salt, onions, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is spectacular. Similar recipes include Italian Wedding Soup with Meatballs, Italian Wedding Soup with Turkey Meatballs, and Italian Wedding Soup with Chicken Meatballs.
Servings: 6
Ingredients:
12 cups Chicken Stock
2 teaspoons Dijon Mustard
1 cup Small Pasta, Like Stars, Alphabets, Orzo Or Ditalini Pasta
5 cloves Garlic, Minced
3/4 pound Ground Pork Or Sweet Italian Sausage
1 bunch Curly Endive (Chicory) or Kale, Chopped And Washed Well
3/4 pound Lean Ground Beef
1/2 whole Onions, Chopped Fine
Additional Parmesan For Garnish
2/3 cup Parmesan Cheese
1/3 cup Parsley, Chopped Fine
1 pinch Sea Salt
1 teaspoon Sea Salt and Pepper, Or To Taste
1 tablespoon Water
1 whole Egg, Beaten
3 whole Eggs, Beaten
Equipment:
bowl
baking sheet
Cooking instruction summary:
For Meatballs: In a large bowl combine all the ingredients for the meatballs. Scoop meatballs using a regular size cookie scoop or a tablespoon. For larger meatballs use 2 tablespoons of meat mixture. Roll into balls and set aside on a cookie sheet. To Assemble Soup: Bring chicken stock to a simmer. Add salt and pepper to taste. Gently add meatballs to simmering stock and return to a simmer. Simmer until meatballs float to the top, about 5 minutes. Add pasta and cook 5-6 minutes, until pasta is al dente. Beat eggs, water and pinch of salt in a small bowl, Set Aside. Add washed curly endive or kale to soup. Cook for about 1 minute or until soft. While soup is simmering stir in beaten egg mixture while stirring in a circle. Cook 1 minute. Serve garnished with Parmesan cheese.
Step by step:
1. For Meatballs: In a large bowl combine all the ingredients for the meatballs. Scoop meatballs using a regular size cookie scoop or a tablespoon. For larger meatballs use 2 tablespoons of meat mixture.
2. Roll into balls and set aside on a cookie sheet.
3. To Assemble Soup: Bring chicken stock to a simmer.
4. Add salt and pepper to taste. Gently add meatballs to simmering stock and return to a simmer. Simmer until meatballs float to the top, about 5 minutes.
5. Add pasta and cook 5-6 minutes, until pasta is al dente.
6. Beat eggs, water and pinch of salt in a small bowl, Set Aside.
7. Add washed curly endive or kale to soup. Cook for about 1 minute or until soft.
8. While soup is simmering stir in beaten egg mixture while stirring in a circle. Cook 1 minute.
9. Serve garnished with Parmesan cheese.
Nutrition Information:
covered percent of daily need
