How to Make Award-winning Italian Wedding Soup

Italian Wedding Soup - Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, italian wedding soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Italian Wedding Soup is probably the favorite food menus that are now being sought by a lot of people from the internet. For anyone who is the individual that is looking to get the recipe information, then this is actually the right website page. We convey the steps to how to prepare with the ingredients needed. Make sure you also display related videos as additional information.

To get started with this particular recipe, we must first prepare a few components. You can easily have Italian Wedding Soup using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Italian Wedding Soup

Make ready 2 of eggs, lightly beaten.
Make ready 1 cup of finely chopped onion (1 large).
Make ready 1/3 cup of fine dry bread crumbs.
You need 2 tbsp of grated parmesan cheese.
Make ready 2 tbsp of snipped fresh italian (flat-leaf) parsley.
Make ready 1 tsp of salt.
Take 3/4 tsp of ground black pepper.
Take 1 1/2 lb of lean ground beef.
Prepare 1 tbsp of vegetabke oil.
Take 8 cup of reduced-sodium chicken broth.
Prepare 2 tbsp of snipped fresh oregano or 1 1/2 teaspoons dried oregano, crushed.
Make ready 1 small of head escarole (8 ounces), trimmed and cut into 1/2-inch strips.
Make ready 1 cup of dried acini di pepe pasta.
You need 1 of fresh oregano springs (optional).
It's 3 large of carrots, chopped.

Italian Wedding Soup step by step

In a large bowl combine eggs, onion, bread crumbs, cheese, parsley, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add ground beef; mix well. Shape mixture into 1 1/4-inch meatballs. In a large skillet cook meatballs, half at a time, in hot oil over medium high heat until brown on all sides. Remove from skillet and drain on paper towels..
In a 5-to 6-quart slow cooker combine broth, carrots, died oregano (if using), the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Gently add meatballs..
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours, stirring in snipped oregano (if using), escarole, and pasta for the last 20 minutes of cooking..
Ladle soup into bowls. If desired, garnish with oregano springs. (Soup will thicken upon standing.).

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