Italian Wedding Soup
Allow about 45 minutes for this Italian soup, which makes 6 servings. Ground pork, breadcrumbs and egg carry the flavour. The cooking is mostly simmering and sautéing. It is on the lighter side, at about 340 calories and 25 g of protein per serving.
- Total time
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
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Ingredients
For 6 servings
- 400 gground pork
- 50 gbreadcrumbs
- 1egg
- 50 gParmesan cheese
- 150 gacini di pepe pasta
- 200 gescarole
- 1½ lchicken broth
- 1onion
- 3 clovesgarlic
- 2 tbspolive oil
- ½ tspsalt
- ½ tspblack pepper
Instructions
- In a bowl, combine the ground pork, breadcrumbs, egg, half of the grated Parmesan cheese, salt, and black pepper. Mix well and roll into small meatballs about 2cm in diameter.
- Heat olive oil in a large pot over medium heat. Dice the onion and mince the garlic. Sauté for 4 minutes until softened.
- Pour in the chicken broth and bring to a boil. Gently drop the meatballs into the broth. Reduce to a simmer and cook for 10 minutes until the meatballs are cooked through.
- Add the acini di pepe pasta and cook for 8 minutes. Roughly chop the escarole and stir it in during the last 2 minutes. Serve topped with the remaining Parmesan cheese.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 25 g
- Fat
- 16 g
- Carbs
- 24 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Soup
- In cookbook: Soups, Stews & Chilis
