Italian Wedding Soup II

    Italian Wedding Soup II


    78 people made this

    About this recipe: This recipe was passed down from my grandmother, who was from Agnone, Italy. My mum taught me how to make this. There are several steps to this recipe, but it is worthwhile. Serve it with fresh Italian bread.

    Serves: 7 

    • 2 medium heads escarole, or other leafy vegetable, cleaned and chopped
    • 8 cups (2litre) chicken broth
    • 450g minced beef
    • 4 eggs, divided
    • 1 cup (100g) dry bread crumbs
    • 2 tablespoons dried Italian basil
    • 1 teaspoon dried parsley
    • 1 1/2 cups (120g) grated Parmesan cheese

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.
    2. In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the minced beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked.
    3. Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

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