Italian Wedding Soup | RECIPE
This soup with it's little garlicky meatballs floating in the hot broth is so comforting and delicious!
For the meatballs:
In a large bowl, add your ground beef. In a smaller bowl, mix together the rest of the meatball ingredients. Add that mixture to your ground beef and work together with your hands until fully combined. Form into tiny little meatballs. In a large stock pot, heat about 4 tablespoons of extra virgin olive oil over medium heat. Add your carrots, onions, and celery and cook until softened. Next, add your chicken stock and water and stir. Bring to a simmer for about 15 min. Add your meatballs to the soup, making sure the soup is not boiling so the meatballs don't break apart. Cook for about 15 min or until all the meatballs are floating. Turn the heat off and add your chopped escarole. Adjust the seasoning of your soup if necessary by adding more salt and pepper. Serve in a bowl with some of the ditalini pasta and topped with finely grated Parmesan cheese, as much as your heart desires!