
Italian Wedding Soup with Chicken Meatballs

Italian Wedding Soup with Chicken Meatballs
Italian Wedding Soup with Chicken Meatballs, escarole, and swiss chard
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion, coarsely chopped
- 10 cups chicken broth
- 1 bunch escarole lettuce, coarsely chopped (approx. 1/2 lb.)
- 1 bunch swiss chard leaves, coarsely chopped
- 2 eggs, lightly beaten
- 3 tbsp parmesan cheese (plus more for garnish)
Chicken Meatballs
- 1 tbsp olive oil
- 1/2 yellow onion, minced
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 2 lbs. ground chicken
- 2 eggs, lightly beaten
- 1 tbsp basil leaves, finely chopped (about 10 leaves)
- 2 tbsp italian parsley, finely chopped
- 1/2 cup panko or plain bread crumbs
- 1/4 cup milk
- 2 tbsp parmesan cheese
- 2 tsp salt
- 1/2 tsp pepper
Instructions
- In a medium skillet saute half a minced yellow onion with 1 tbsp olive oil for 8 minutes. Add the garlic and chili flake and saute an additional minute. Transfer onion mixture to a large bowl.
- Add the ground chicken, eggs, basil, parsley, panko bread crumbs, milk, salt, and pepper to the onion mixture. Using hands, gently mix. Form into 2 inch meatballs and place on a foil lined baking sheet. Broil meatballs for 4 minutes.
- In a large pot, saute half a chopped yellow onion with 2 tbsp olive oil. Add the chicken broth, meatballs, chopped swiss card, and chopped escarole. Simmer for 10 minutes.
- In a small bowl whisk together 2 egg and 3 tbsp of parmesan cheese. Slowly pour into the soup stirring clockwise. Remove from the heat.
- Portion soup into large bowls and garnish with more parmesan cheese.
Notes
-If you cannot find escarole, substitute for other leafy greens like endive, spinach or kale.
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