Name: Italian Wedding Soup (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 1 lb Ground chicken; 1/4 cup Breadcrumbs-plain; 1 Egg-large; 1/4 cup Parmesan cheese-grated; 1/2 tsp Italian seasoning; 1/4 tsp Salt; 1/8 tsp Black pepper; 8 cups Chicken broth; 1 Carrot-diced; 1 Celery stalk-diced; 1/2 Onion-diced; 2 cloves Garlic-minced; 1/2 cup Acini di pepe pasta; 2 cups Escarole-chopped

Recipe tier

A comforting and flavorful soup featuring tiny meatballs, pasta, and greens in a clear broth.

Total 1h

Serves 6

Steps 6

Ingredients 14

Chicken
1 lb 450 g Ground chicken
cup 60 mL Breadcrumbs-plain
1 1 Egg-large
cup 60 mL Parmesan cheese-grated
tsp 2.5 mL Italian seasoning
tsp 1.25 mL Salt
tsp 0.625 mL Black pepper
Broth
8 cups 1.9 L Chicken broth
1 1 Carrot-diced
1 1 Celery stalk-diced
1 Onion-diced
2 cloves 10 mL Garlic-minced
Pasta & Greens
cup 120 g Acini di pepe pasta
2 cups 480 mL Escarole-chopped

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Equipment

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Instructions

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In a bowl, combine all Chicken ingredients and mix gently. Roll into very small meatballs, about inch in diameter.
In a large pot or Dutch oven, combine all Broth ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
Gently add the meatballs to the simmering broth. Cook for 8-10 minutes, or until cooked through.
Add the Acini di pepe pasta to the pot and cook according to package directions, usually about 8-10 minutes.
Stir in the chopped Escarole during the last 2-3 minutes of cooking, until wilted.
Season with additional salt and pepper to taste. Serve hot.