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Italian Wedding Soup Recipe (with Video)

Dairy-free, Pork, Not vegan
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By
paleoglutenfreeguy

Discover our Italian Wedding Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
6

Prep 25min | Cook 25min

Ingredients

For the soup
- 0.5 Medium yellow onion, or 2 large shallots
- 2 Carrots
- 2 stalk Celery
- 1 Tbs Extra virgin olive oil, plus more as an optional garnish for drizzling over the soup
- 1 tsp Dried thyme
- 0.5 tsp fine sea salt, plus more as necessary
- 2 qt low-sodium chicken broth
- 2 cup Water
- 1 head escarole
For the meatballs
- 0.5 lb lean ground beef
- 0.5 lb Ground pork
- 1 Large egg
- 0.25 cup Nutritional yeast
- 0.25 cup Fresh parsley, chopped
- 2 tsp Italian seasoning
- 0.75 tsp fine sea salt
- 0.75 tsp Garlic powder, or peeled, minced fresh garlic
- 0.75 tsp Onion powder
- 0.5 tsp Ground black pepper
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Directions

1. Peel and dice the onion. Peel, trim (cut the ends off) and dice the carrots. Trim and dice the celery.
2. Heat one tablespoon oil in a large pot over medium heat.
3. Add the onion, carrots and celery, plus the dried thyme and 1/2 teaspoon salt. Stir occasionally until softened, about 5-6 minutes.
4. Add the chicken broth and water to the pot. Turn the heat to high and bring the broth to a boil.
5. While you wait for the broth to boil, make the meatballs: In a large mixing bowl, add the beef, pork, egg, nutritional yeast, parsley, Italian seasoning, garlic powder, onion powder, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Use your hands to blend everything together. Or add everything to the bowl of a stand mixer and blend using the paddle attachment on low speed.
6. Using a small cookie scoop or spoons, scoop out a scant tablespoon of the mixture onto a baking sheet. Set a glass of warm water next to the baking sheet and use it to get your palms damp. Then roll each meatball between your palms until it's shaped like a ball. You'll have to re-wet your hands every 5-6 balls or otherwise the mixture gets sticky.
7. Trim off and discard the root end of the escarole and chop into roughly 1" pieces.
8. Once the broth has reached a boil, carefully drop in the meatballs (I like to start in the middle and make my way around the pot in ever-widening circles) and then the greens.
9. Reduce the heat to medium so the broth is at a simmer. Cook for 10 minutes (starting from the time you dropped in the meatballs and veggies).
10. Taste the broth. If you used low-sodium chicken broth, it will probably need more salt and pepper. I usually add about 1/2 teaspoon more salt and 1/4 teaspoon more pepper.
11. Ladle into bowls and drizzle with extra virgin olive oil, if desired.

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