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Italian Wedding Soup with Escarole

Italian Wedding Soup with Escarole

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Italian Wedding Soup traditionally has a variety of vegetables and meatballs.  Our Italian Wedding Soup recipe uses escarole and chicken meatballs along with Parmesan Chicken Brodo and white wine to give the broth wonderful flavor.  This comforting soup recipe is perfect for any night of the week.

serves 12 people

Ingredients

cost per recipe: $18.52

The price is determined by the national average.

  • 1/2

    cup plain dry bread crumbs

  • 1/4

    cup chopped fresh parsley

  • 1

    egg,  beaten

  • 1/4

    cup freshly grated parmigiano-reggiano cheese

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon ground black pepper

  • 1

    pound ground chicken or turkey

  • 2

    tablespoons extra virgin olive oil

  • 2

    medium carrot, peeled and thinly sliced (about 1 cup)

  • 2

    stalks celery, chopped (about 1 cup)

  • 1

    extra large onion, chopped (about 1 1/2 cups)

  • 2

    cloves garlic, minced

  • 2

    cartons Swanson® Crafted Parmesan Chicken Brodo (8 cups)

  • 1/2

    cup dry white wine

  • 1/2

    cup uncooked acini de pepe or ditalini or orzo pasta

  • 1

    head escarole, coarsely chopped (about 10 cups)

view nutrition info

How to Make It

Stir breadcrumbs, parsley, egg, cheese, salt and black pepper in a large bowl.  Add the chicken and mix thoroughly.  Shape the chicken mixture into about 25 (1 1/2-inch) meatballs.  Line a rimmed baking sheet with parchment paper.  Place the meatballs on the baking sheet and refrigerate for 10 minutes. While the meatballs are chilling, heat the oil in an 8-quart saucepot over medium-high heat.  Add the carrots, celery, onion and garlic and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir the broth and wine in the saucepot and heat to a boil.  Reduce the heat to medium (you'll want the broth to stay at a simmer, not a boil).  Add the acini de pepe and cook for 6 minutes or until tender, stirring occasionally. Add the meatballs and cook for 8 minutes or until cooked through.  Stir in the escarole and cook just until wilted.  Season to taste.  Serve hot with additional freshly grated cheese.
Step 1

Stir breadcrumbs, parsley, egg, cheese, salt and black pepper in a large bowl.  Add the chicken and mix thoroughly.  Shape the chicken mixture into about 25 (1 1/2-inch) meatballs.  Line a rimmed baking sheet with parchment paper.  Place the meatballs on the baking sheet and refrigerate for 10 minutes.

Step 2

While the meatballs are chilling, heat the oil in an 8-quart saucepot over medium-high heat.  Add the carrots, celery, onion and garlic and cook for 5 minutes or until tender-crisp, stirring occasionally.

Step 3

Stir the broth and wine in the saucepot and heat to a boil.  Reduce the heat to medium (you'll want the broth to stay at a simmer, not a boil).  Add the acini de pepe and cook for 6 minutes or until tender, stirring occasionally.

Step 4

Add the meatballs and cook for 8 minutes or until cooked through.  Stir in the escarole and cook just until wilted.  Season to taste.  Serve hot with additional freshly grated cheese.

Recipe Tips

  • Time-Saving Tip: If you prefer, you can omit the meatball ingredients and substitute 1 package (about 28 ounces) frozen fully-cooked meatballs (turkey, chicken or beef will all work).  Add as shown above and cook until heated through.
  • Ingredient Note: You can substitute 10 cups baby spinach for the escarole, if you prefer.
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Made With
Swanson® Crafted Parmesan Chicken Brodo (8 cups)

Swanson® Crafted Parmesan Chicken Brodo (8 cups)

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