Classic Italian Wedding Soup

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are cost-effective.

meatballs

🥗Healthier: turkey or chicken meatballs

💰Cheaper: homemade meatballs

Turkey or chicken reduces fat content, while homemade is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers similar nutrients, and frozen spinach is more affordable.

Put the onion, celery, carrot, garlic, basil, and parsley in the work bowl of a food processor, and pulse to make a smooth pestata.

Heat the olive oil in a large Dutch oven over medium-high heat.

Add the pestata, and cook until it dries out and begins to stick to the bottom of the pot, 8 to 10 minutes.

Add 5 quarts water and the bay leaves, and season with 2 teaspoons salt and a big pinch of peperoncino.

Bring to a rapid simmer, and add the fennel.

Simmer until the soup has reduced by about a quarter, 45 minutes to 1 hour.

Add the escarole and spinach, and continue to simmer until all of the vegetables are tender, and the soup has reduced by another inch or so, 20 to 30 minutes more.

Meanwhile, for the meatballs, put the bread in a large bowl and add water to cover.

Soak until softened; then squeeze out the water.

Return the squeezed-out bread to the bowl, and add the sausage, beaten eggs, provolone, Grana Padano, and parsley.

Season lightly with salt and pepper.

Mix well with your hands.

Form into 3/4-inch meatballs.

Drop these into the soup toward the end, and poach until they’re cooked through, about 15 minutes.

Remove the bay leaves from the soup, season with salt if needed, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens