Italian Wedding Soup with Escarole


In a huge bowl, join eggs, onion, bread morsels, cheddar, parsley, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Include ground hamburger; blend well. Shape blend into forty 1-1/4-inch meatballs. In an extensive skillet, warm 1 tablespoon oil; darker meatballs, half at once. Deplete on paper toweling. 

In a 5-to 6-quart moderate cooker, join juices, carrots, dried oregano (if utilizing), the rest of the 1/2 teaspoon salt, and the rest of the 1/4 teaspoon pepper. Delicately include meatballs. 

Cover and cook on low-warm setting for 6 hours or on high-warm setting for 3 hours, blending in crisp oregano (if utilizing), pasta, and escarole amid the most recent 20 minutes of cooking. Spoon into bowls. In the event that coveted, embellish with oregano sprigs. Soup will thicken after standing.


  • 2eggs, lightly beaten
  • 1cup finely chopped onion (1 large)
  • 1/3cup fine dry bread crumbs
  • 2tablespoons grated Parmesan cheese
  • 2tablespoons snipped fresh Italian (flat-leaf) parsley
  • 1teaspoon salt
  • 3/4teaspoon ground black pepper
  • 1 1/2pounds lean ground beef (93% lean)
  • 1tablespoon vegetable oil
  • 8cups reduced-sodium chicken broth
  • 3large carrots, chopped
  • 2tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
  • 1small head escarole (8 ounces), trimmed and cut into 1/2-inch strips
  • 1cup dried acini di pepe pasta
  • Fresh oregano sprigs (optional)


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