Easy Italian Wedding Soup
A delicious and versatile soup to make your own with your favorite greens and meat mixture!
Servings 6 people
Calories 441kcal
Ingredients
For the Meatballs
- ¼ cup onion minced
- ⅓ cup fresh Italian parsley finely chopped
- 1 clove garlic minced
- 1 teaspoon salt
- 1 egg lightly beaten
- ¼ cup plain bread crumbs
- ½ cup grated Pecorino Romano cheese
- ½ pound ground beef
- ½ pound ground pork
- Freshly ground black pepper
For the Soup:
- 2 slices bacon cubed
- 2 leeks white and light green parts, halved and thinly sliced into half circles
- 8 cups chicken stock
- 1 pound broccoli rabe, curly endive or escarole cleaned and coarsely chopped
- Salt and freshly ground black pepper
- freshly grated Pecorino Romano cheese for topping soup
Instructions
To make the meatballs:
- In a large bowl stir together the first 7 ingredients (onion through Pecorino). Add beef, pork and several grinds of black pepper; stir until just combined or combine with your hands. (Don't overwork this mixture or your meatballs will be tough.)
- With a small scoop or teaspoon, scoop out about 1 ½ teaspoons of meat mixture and place on a baking sheet; repeat with remaining mixture. Quickly roll each portion between your palms to form a meatball.
To make the soup:
- Heat a large soup pot over medium heat. Add bacon; cook and stir until fat has rendered and bacon is nearly crisp. Add leeks; cook and stir until tender, about 2 minutes. Add stock and bring to boil.
- Add meatballs and broccoli rabe or other green to boiling broth; reduce heat and simmer until meatballs are cooked through and greens are tender, 8 to 10 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls. Top each with a generous pinch of Pecorino Romano cheese and serve.
Nutrition
Calories: 441kcal | Carbohydrates: 22g | Protein: 29g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1117mg | Potassium: 819mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2847IU | Vitamin C: 25mg | Calcium: 229mg | Iron: 5mg