Italian Wedding Soup
Italian Wedding Soup is a delicious chicken soup with meatballs, fresh greens, small pasta, and Parmesan cheese.
- Prep Time: 30 minutes + time to cook stock and meatballs
- Cook Time: 30 minutes
- Total Time: 1 hour + time to cook stock and meatballs
- Yield: 10 servings 1x
- Category: soup
- Method: simmer
- Cuisine: Italian
Ingredients
12 ounces dry small pasta such as ditalini
1 loaf crusty bread for serving
2 tablespoons extra virgin olive oil
1 1/2 cups carrots cut into half-inch dice
1 1/2 cups yellow onion cut into half-inch dice
1 cup celery cut into half-inch dice
4 quarts chicken stock, homemade or canned/boxed
3 cups cooked chicken meat, shredded
24 one-ounce cooked meatballs
1 large head escarole, cored, coarsely cut up and rinsed of sand under cold water
1 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Cook pasta per box directions, cool and set aside.
- Grill the bread slices on a ribbed pan with a little brush of oil. Set aside.
- In an 8-quart or large soup pot, over medium high heat, add the olive oil and once hot, add the carrots, onion, and celery and cook for five minutes, stirring frequently.
- Add the stock and bring to a boil, then simmer until the vegetables are tender, 3-5 more minutes.
- Add the cooked shredded chicken meat and the cooked meatballs and bring to a simmer.
- Add the escarole and cook just to wilt and soften, about 2-3 minutes.
- Stir in the Parmesan cheese then just heat to serving temperature.
- To serve, place cooked pasta in each bowl, then top with soup and additional Parmesan cheese.
- Serve with the grilled bread slices on the side.
Notes
Note that prep/cook time listed above does not include time to make homemade chicken stock or to cook the meatballs.
Find it online: https://www.afamilyfeast.com/italian-wedding-soup/
