Italian Wedding Soup | Chef Marco NYC

Chef Marco NYC

Name: Italian Wedding Soup
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2
Ingredients: McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Escarole Lettuce; SIGNATURE SELECTS Mostaccioli; McCormick Gourmet™ Organic Whole Nutmeg; MMD 80% Lean 20% Fat Ground Beef Patties; Morton Iodized Salt, 26 Ounce; Boston Market Meat Lovers Meatball; Kikkoman Panko Japanese style bread crumbs; Stella Parmigiano Reggiano Cheese; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Italian Wedding Soup

Serves 230 mins prep60 mins cook

A hearty Italian Wedding soup made with fresh pasta, escarole, and meatballs in homemade broth. This dish hails from the Abruzzo region, where local variations enhance its flavor.

0 servings

What you need

pepper

oz escarole

oz pasta

tsp nutmeg

MMD 80% Lean 20% Fat Ground Beef Patties

oz ground beef

tsp salt

meatball

Kikkoman Panko Japanese style bread crumbs

oz bread crumbs

oz parmigiano reggiano cheese

organic eggs

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Instructions

1: Prepare the homemade broth as per the recipe on my profile.

2: In a bowl, mix ground beef, parmigiano, breadcrumbs, and 2 eggs. Season with salt, pepper, and nutmeg.

3: Form the mixture into meatballs.

4: In a pot, bring the broth to a boil and add the meatballs.

5: Cook the meatballs until they are cooked through.

6: Add escarole and pasta to the pot and cook until the pasta is tender.

7: Season the soup with salt, pepper, and nutmeg to taste.

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