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>Home >Easy Gourmet
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>Italian Wedding Soup Recipe
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Italian Wedding
Soup
Recipe
a
with chicken
meatballs &
escarole
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Prep Time: 10
minutes
Cooking Time: 30 minutes
Serves: 8
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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.
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Wine Pairing
"Splurge"
2009
Duckhorn Sauvignon Blanc, Napa
Valley
Riper, full style
with a kiss of oak aging that showcases this
grape's lusher
side. ($27)
"Steal"
2009
Veramonte Sauvignon Blanc,
Chile
Excellent balance of citrusy
freshness with soft, round flavors of
stone fruits.
($10)
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Italian Wedding
Soup Ingredients:
1 lb ground chicken
8 cups low-sodium chicken stock
1 lb escarole
3 eggs
3 celery stalks
2 carrots
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
Italian 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
well.
3.) Heat oil in a skillet over medium-high. Fry
meatballs to brown on all sides, then
reserve.
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:
Stuffed Chicken Breast
with Feta, Olives & Red Pepper
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