It’s that time of year when we are hosting parties for family and friends. Having a big pot of Italian wedding soup will surely keep everyone warm.
This is an affordable and delicious soup. The only part of this soup that may take some time is making the tiny meatballs but I have to say it’s the best part of the soup.
Also my recipe calls for ground pork but feel free to use whatever ground meat desired.
1/2 an onion, diced
4 cloves garlic, chopped
1 stalk celery, diced
1 carrot, peeled and diced
Salt and Pepper, to taste
2 Tbsp. Basil paste or 6 fresh basil leaves
2 Tbsp Evoo
12 cups chicken broth
12 oz box Pastini
2-3 cups escarole, cut in slices
1 pound ground pork
1/2 cup bread crumbs
2 tablespoons milk
1 eggs, beaten
1 Tbsp Italian seasoning
1 piece of cheese rind, optional
Place onion, 2 garlic cloves, celery, carrot, basil, salt and pepper in a food processor and pulse until fine. Set aside
In a large pot on medium to high heat, add olive oil then add the minced vegetables. Cook, stirring, about 5-6 minutes.
Add broth and bring to a boil, then reduce the heat to a simmer. Add pastini cheese rind and escarole. Cook covered for 30 to 45 minutes. Check/stir about halfway through to make sure the liquid hasn’t reduced to much if so add more water or broth.
Now to make the meatballs by combining the ground meat, 2 garlic cloves, bread crumbs (that were already soaked in milk),Italian seasoning, egg, salt and pepper in a large bowl. Mix with your hands until well combined form into desired size ball. I like these little guys to be tiny. It just takes more time.
After the greens have cooked add the raw meatballs and cook another 20 minutes, until cooked through.
Serve and enjoy
Quick Note: I like to cook my pasta a little longer with this soup that’s just the way I like it. But if you want to adjust the time to the consistency that you prefer please do so.
Also head over to my Instagram @homemadedelish and in my highlights you will find Italian wedding and you can see how I prepared it.