It’s funny how some things come about. For example this recipe stemmed from a conversation I had with some of our neighbors. We got on the topic of food, as we pretty much always do, and we started talking about soup, as it is nearing soup season here in Wisconsin. I brought up the idea of Italian wedding soup, as obviously I was craving it, and later that day I was in the kitchen making it. I wanted a bit of a simple soup, but one that was hearty and that could be eaten over the course of a few days. This was exactly the soup that was not only comforting, but one that was really easy to make.
If you have never had Italian wedding soup, it is essentially a soup made with meatballs, and some sort of greens. In my case, I used a variety of greens as I wanted something healthy to balance out the marriage of the meatballs.
Italian Wedding Soup Recipe
If it is any indication, my wife fell in love with this soup and said it was the best she’s had, as she has tried a variety from other restaurants in town.
Let’s get started.
1 lb ground chuck
1/4 cup grated parmesan cheese
1/4 cup Italian style breadcrumbs
1 tsp salt
1 tsp cracked black pepper
2 tbsp fresh Italian parsley, chopped
6 cups of chicken stock
1 tbsp canola oil
1 whole carrot, finely chopped
1 rib of celery, finely chopped
1 onion, diced
3 cloves garlic, minced
2 heads of endive, torn
2 whole broccoli leaves, chopped
2 whole brussel sprout leaves, chopped
15 oz can of garbanzo beans, rinsed and drained
Additional parmesan cheese for serving
Start by adding your ground chuck to a mixing bowl. Toss in the egg, parmesan cheese, salt, pepper, parsley, and egg. Mix with your hands incorporate all of the ingredients. Form into golf ball sized meatballs.
Next, heat a large skillet on medium-high heat. Take the meatballs, and sear on all sides, cooking until medium. Remove the meatballs, once cooked, and place them onto a paper towel lined plate.
To a soup pot, add the canola oil...