Italian Wedding Soup
Ingredients
- 1/2 head escarole (about 1/2 lb.)
- 2 tbsps. Crisco® Pure Vegetable Oil
- 1 1/2 large carrots
- 12 cups chicken broth
- MEATBALLS
- Crisco® Original No-Stick Cooking Spray
- 1/2 lb. ground beef or veal, or a combination of both
- 1/2 cup plain bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup grated onion
- 1 large egg
- Freshly ground pepper, to taste
- 1 cup uncooked ditalini or other small tube pasta
- Freshly grated Parmesan cheese
Directions
- Step 1
SEPARATE escarole leaves; wash thoroughly to remove all grit. Stack leaves; cut crosswise into 1-inch strips.
- Step 2
HEAT oil in large sauce pot over medium heat. Add carrots. Cook and stir until crisp tender, about 4 minutes. Add escarole and broth. Bring to a simmer; cook until escarole is almost tender, about 20 minutes. Make meatballs while soup is simmering.
- Step 3
HEAT oven to 350°F. Spray a broiler pan with no-stick cooking spray.
- Step 4
COMBINE ground meat, bread crumbs, cheese, onion, egg and pepper in medium bowl. Shape mixture into tiny balls, less than 1-inch in diameter. Place meatballs on prepared pan. Bake 10 minutes or until meatballs are lightly browned.
- Step 5
STIR pasta into soup when escarole is almost tender. Return soup to simmer. Add browned meatballs.
- Step 6
COOK over low heat, stirring gently, until meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with freshly grated Parmesan cheese.
Serving size
(1/8 of recipe)
- Calories 210
- Calories from Fat90g
- Total Fat 10g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 45mg
- Sodium 1560mg
- Potassium 0mg
- Total Carbohydrates 16g
- Dietary Fiber 2g
- Sugars 2g
- Protein 13g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet