I decided to update this recipe last week for 3 reasons.
#1. The picture below doesn't do this soup justice, it was so long over due for a picture overhaul. I left the step by step pictures from long ago, so no judgement please!
#2. I realize sometimes it's hard to find curly endive and I wanted to see if kale would make a great substitute.
The good news is it's fabulous with either! I really don't have a prefrence.
#3. The weathers quickly becoming soup weather and this tops our all time favorite soups!
So I thought I would be kind and re-share!
Just in case you need something to warm the soul.
Today I am going to let you in on a little secret.
Are you ready? Lean in a bit closer.. I am in love with soup! Let's just be honest I have quite a few yummy soup recipes I have taken my sweet time to get around to posting because I have been a little bit worried you might think I have a bit of a soup addiction.
Ok, let's be real your right I do!
If you lived in Washington with an overall lack of sunshine and way more rain then even a person who loves the rain can stand at times, you would love soup too! Then add a nice crusty bread and a salad with a little balsamic dressing, bingo I'm in love!
This soup is definitely hearty with the meatballs, pasta and strands of egg stirred in.
This is always a favorite soup in our house and with a little star or alphabet shaped pasta the kiddos gobble it up!
If you are looking for a more of adult flair feel free to use any small shaped pasta.
In a large bowl mix until fully combined hamburger, ground pork, fine chopped onion, egg, Parmesan, parsley, garlic, dijon mustard, salt and pepper.
Scoop meatballs using a regular size cookie scoop or a tablespoon. Roll into balls and set aside on a cookie sheet.
Bring 12 cups Chicken Stock to a simmer. Season with salt and pepper to taste. Gently place meatballs into simmering stock. Simmer until meatballs float to the top about 5 minutes.
Add 1 cup pasta to the the simmering broth with meatballs. Cook for about 5-6 minutes.
Wash chopped curly endive (chicory) or Kale well and drain. Add to the soup.
Beat 3 eggs with 1 tablespoon water. Slowly drizzle in the egg mixture into the soup while stirring at the same time. Cook for 1 minute.
Serve topped with fresh Parmesan cheese.
Italian Wedding Soup With Meatballs
Italian Wedding Soup With Meatballs.
Cook time: PT20M
Total time: PT40M
Yield: 6 Servings
- 3/4 pound Lean Ground Beef
- 3/4 pound Ground Pork Or Sweet Italian Sausage
- 1/2 whole Onions, Chopped Fine
- 1 whole Egg, Beaten
- 2/3 cup Parmesan Cheese
- 1/3 cup Parsley, Chopped Fine
- 5 cloves Garlic, Minced
- 1 teaspoon Sea Salt and Pepper To Taste
- 2 teaspoons Dijon Mustard
To Assemble Soup:
- 12 cups Chicken Stock
- 1 teaspoon Sea Salt and Pepper, Or To Taste
- 1 cup Small Pasta, Like Stars, Alphabets, Orzo Or Ditalini Pasta
- 1 bunch Curly Endive (Chicory) or Kale, Chopped And Washed Well
- 3 whole Eggs, Beaten
- 1 tablespoon Water
- 1 pinch Sea Salt
- Additional Parmesan For Garnish
- 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.