Nonna Approved Authentic Italian Wedding Soup

• porciones: 8 servings
• tiempo activo: 25 minutes
• tiempo total: 45 minutes

Ingredientes

4-8 cups chopped escarole (1 head)

3/4 cup finely chopped white onion

1 cup finely chopped carrots (about 3)

1 cup finely chopped celery (about 2 stalks)

2 tablespoon oil

12 cups chicken stock

1 teaspoon kosher salt

1 teaspoon black pepper

2 large eggs

2 tablespoon grated parmesan plus more for garnish

1 cup dry acini de pepe

1/2 pound ground beef

1/2 pound ground pork

2 slices of torn bread soaked in 1/4 cup milk

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon parsley

1 teaspoon kosher salt

1 teaspoon black pepper

1 large egg

1/2 cup grated parmesan

Instrucciones

In a large bowl add all of the meatball mixture and mix to just combine. Do not overwork the meat as it will get tough. Using a small cookie scoop or a Tablespoon, scoop the meatballs into 1/2” round balls. Place on a parchment lined baking sheet or plate. Repeat to make all of the meatballs. Set aside.

In a large stock pot over medium heat add the oil. When the oil starts to shimmer add the onion, carrots and celery, stirring. Sautee for 6-8 minutes or until the onions turn translucent. Add the stock and bring to a boil scraping the bottom. Once it starts to boil, add the meatballs, pasta and escarole. Continue to cook for 8-10 minutes or until the meatballs are cooked through stirring often.

In a bowl whisk together the egg and 2 tablespoon of parmesan cheese. Turn heat down on the soup to medium. Start stirring the soup around in a circle. Continue stirring and gradually drizzle in the egg mixture to form thin strands of egg; ~ 1 minute. Taste for seasoning and adjust accordingly.

Nutrición

• Tamaño de la Porción: 2 cups
• Calorías: 358
• Grasa Total: 13.6 g
• Grasa Saturada: 2.4 g
• Grasa Trans: 0 g
• Colesterol: 103.3 mg
• Sodio: 837.6 mg
• Carbohidratos Totales: 28.3 g
• Fibra Dietética: 4.5 g
• Azúcares Totales: 7.9 g
• Proteína: 14.3 g