ITALIAN WEDDING SOUP
Author: Tag Sale Tastes
Ingredients
  • For the meatballs:
  • ½ pound ground veal
  • ½ pound ground beef
  • 1 egg, lightly beaten
  • ½ cup plain bread crumbs
  • ¼ cup minced fresh parsley
  • ½ cup grated Parmesan cheese, plus extra for serving
  • Pinch of nutmeg
  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 large carrot, peeled and diced
  • 1 clove garlic, minced
  • 6 cups chicken broth
  • 1 medium head escarole, chopped
  • ½ cup small pasta, uncooked
  • Salt and pepper, to taste
  • Grated Parmesan cheese (optional)
Instructions
  1. For the meatballs: Preheat oven to 350 degrees. In a large bowl, mix together the veal, beef, egg, bread crumbs, parsley, grated cheese, and nutmeg. Season to taste with salt and pepper. Form into 1-inch meatballs. Place on a baking sheet and bake for approximately 30 minutes, until lightly browned. Remove meatballs to a paper-towel lined plate to drain. Meanwhile, cook pasta according to package directions , drain, and set aside.
  2. For the soup: Heat oil in a large stockpot over medium-high heat. Add onion and carrot and saute until onion is golden. Add the garlic and saute one minute more. Add the broth and bring to a boil. Add the escarole, and simmer, covered, for 5 minutes. Add the meatballs and simmer for a few minutes more, until meatballs are heated through. Just before serving, stir in the pasta. Season to taste with salt and pepper. Sprinkle with additional grated cheese, if desired.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2016/01/29/italian-wedding-soup/