Recipe Cheat Sheet

Italian Wedding Soup

6 servings · prep 30 min · total 55 min

Line a tray with parchment for the meatballs
1 large eggmixmix in gently, roll into 3/4-in ballsadd meatballs, simmer 5 min, to 160°Fstir in, simmer until pasta is tender, 8 to 10 minstir in until wilted, 2 minladle into bowls and top with
1/3 cup plain dry bread crumbs
1/3 cup Parmesan, grated
2 Tbsp fresh parsley, chopped
2 cloves garlic, minced
1/2 tsp table salt
1/4 tsp black pepper
8 oz ground beef
8 oz ground pork
10 cups chicken brothbring to a boil
3/4 cup acini di pepe or orzo
6 oz (about 4 cups) escarole or baby spinach, chopped
for serving Parmesan, grated
Recipe Cheat Sheet
Card image

Italian Wedding Soup, written out

Makes 6 servings. Prep 30 min, cook 25 min, ready in 55 min.

Ingredients

  • 1 large egg
  • 1/3 cup plain dry bread crumbs
  • 1/3 cup Parmesan, grated
  • 2 Tbsp fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 8 oz ground beef
  • 8 oz ground pork
  • 10 cups chicken broth
  • 3/4 cup acini di pepe or orzo
  • 6 oz (about 4 cups) escarole or baby spinach, chopped
  • for serving Parmesan, grated

Before you start

  • Line a tray with parchment for the meatballs.

Directions

  1. Mix: egg, plain dry bread crumbs, Parmesan, fresh parsley, garlic, table salt, black pepper.
  2. Mix in gently, roll into 3/4-in balls: step 1, ground beef, ground pork.
  3. Bring to a boil: chicken broth.
  4. Add meatballs, simmer 5 min, to 160°F: step 2, step 3.
  5. Stir in, simmer until pasta is tender, 8 to 10 min: step 4, acini di pepe or orzo.
  6. Stir in until wilted, 2 min: step 5, escarole or baby spinach.
  7. Ladle into bowls and top with: step 6, Parmesan.

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