Italian Wedding Soup
Super easy
No hand-rolling meatballs for this classic recipe! Use our mini meatballs and have soup ready in minutes!
Prep
Cook
| Category: | Meatballs |
Ingredients
For
4
Person(s)
What you'll need:
| 1 lb. Talluto's Mini Meatballs |
| 2 quarts Chicken Stock |
| 1 small head Escarole, chopped |
| 1 Egg beaten |
| 2 tbsp. Pecorino Romano Cheese |
| 1 tbsp. Parsley, chopped |
Italian Wedding Soup Directions
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Heat the chicken broth in a pot.
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Add the frozen mini meatballs and the chopped escarole.
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Bring the soup to a simmer and cook approximately 10 minutes until the meatballs are warm and the escarole is tender.
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In the meantime, beat the egg together with the grated cheese, parsley, salt, and black pepper.
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Once the escarole is tender, drizzle the egg mixture into the simmering soup.
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Stir the soup to break up the egg into smaller pieces.
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Serve with additional grated cheese, if desired.