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Italian Wedding Soup
with chicken meatballs &
Prep Time: 10 minutes
Cooking Time: 30 minutes
Italian Wedding Soup is a comforting, cozy dish
that's perfect to warm up with over winter. We use ground chicken for the meatballs,
yielding a lighter, healthier style that is less weighty than pork or beef. Bright green
escarole adds color, as well as a touch of bitterness. This can be made with stock from
scratch, but this 'easy' version uses storebought broth.
The chicken meatballs have a delicate flavor that is best paired with a white wine or
light-bodied red. Sauvignon Blanc matches well with the saltiness of the broth, but a
version with fuller body rather than a stark, tart style pairs best. For our 'steal' we are
featuring a staple from our house - a lovely Sauv from Chile that's excellent value. Our
'Splurge' hails from top Napa Valley producer Duckhorn Vineyards.
2011 Duckhorn Sauvignon Blanc, Napa
Riper, full style with a kiss of oak aging that showcases this
grape's lusher side. ($32)
Buy at Wine.com
2011 Veramonte Sauvignon Blanc, Chile
Excellent balance of citrusy
freshness with soft, round flavors of stone fruits.
1 lb ground chicken
8 cups low-sodium chicken stock
1 lb escarole
3 celery stalks
1 vidalia onion
1 cup italian bread crumbs
1/2 cup grated parmesan
1/4 cup parsley
1/4 cup vegetable oil
2 tbsp olive oil
1 tbsp red pepper flakes
Wedding Soup Cooking Instructions:1.) Finely dice 1/2 the onion and
parsley. Roughly chop the remaining 1/2 onion, carrots and celery.
2.) Mix diced onion, ground chicken, bread crumbs, parmesan (hold out 2 tbsp for step 4),
parlsey and pepper flakes with 1 egg. Add salt and pepper to taste. Mix ingredients
3.) Heat oil in a skillet over medium-high. Fry meatballs to brown on all sides, then
4.) In a separate skillet, add olive oil over medium-high. Add chopped onion, celery and
carrots. Stir regularly and cook for 10 minutes, or until soft.
5.) Heat stock in a large pot. Add meatballs and escarole, as well as the carrot, onion, and
celery mixture, and bring to a boil. Turn to low and let simmer for 15 minutes.
6.) In a small bowl, whisk together remaining eggs and parmesan. Add to pot slowly, stirring
regularly and mix into stock.
7.) Add salt and pepper to taste and serve!
Next recipe: Roasted Chicken with Root Vegetables