Italian Wedding Soup II

Italian Wedding Soup II

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SHECOOKS2 95

"This recipe was passed down from my grandmother, who was from Agnone, Italy. My mother taught me how to make this. There are several steps to this recipe, but it is worthwhile. Serve it with fresh Italian bread."

Ingredients

40 m {{adjustedServings}} servings 449 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 1364 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.
  2. In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked.
  3. Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
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Reviews

63
  1. 78 Ratings

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My grandmother was from Agnone Italy and this was her recipe. She would never have put anything tomato in this recipe. That would be more like Minestrone, which is another excellent Italian soup...

I am giving this 5 stars because this is the only recipe that had the egg mixture in it. I combined the end of this recipe with the first part of 'Mama's Italian Wedding Soup' by Lalena. I also ...

This was a truley amazing dish...a technique that I used for this was to shock the spinach which i used in place of the escole. this is done by placing the spinach in ice water when straining o...