Recipe courtesy of Rocco DiSpirito
Italian Wedding Soup
Getting reviews...
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 533
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 38 g
- Cholesterol
- 247 mg
- Sodium
- 939 mg
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 533
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 38 g
- Cholesterol
- 247 mg
- Sodium
- 939 mg
Ingredients
Directions
- In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
