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The Best Italian Wedding Soup | Recipe | Food network recipes, Italian wedding soup, Wedding soup
a bowl of soup with meatballs, carrots, and noodles on a table
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The Best Italian Wedding Soup

49 ratings
We tried all-sausage meatballs but found them heavy and dense – adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.
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Ingredients

Meat
• 2 Chicken breasts, large bone-in skin-on
• 3/4 lb Ground pork
• 3/4 lb Sweet italian sausage, casings removed and meat broken up
Produce
• 2 Bay leaves
• 2 Carrots, large
• 3 stalks Celery
• 1/2 head Escarole
• 1/4 cup Flat-leaf parsley, leaves
• 4 cloves Garlic
• 2 sprigs Oregano
• 3 sprigs Thyme
• 1 Yellow onion
Refrigerated
• 1 Egg, large
Pasta & Grains
• 1 cup Ditalini pasta
Baking & Spices
• 1 Kosher salt and freshly ground black pepper
• 1 tsp Peppercorns, black
• 1/4 tsp Red pepper flakes
Oils & Vinegars
• 2 tbsp Olive oil
Bread & Baked Goods
• 1/2 cup Panko breadcrumbs
Dairy
• 1/4 cup Heavy cream
• 1/3 cup Parmesan
Beer, Wine & Liquor
• 1/2 cup White wine

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