Italian Wedding Soup | Soup Recipe #cooking

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

chicken

🥗Healthier: turkey

💰Cheaper: ground beef

Turkey is leaner, while ground beef is often more affordable.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier, while crushed crackers can be a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Start by making meatballs with 8 ounces of lean ground beef, 1 tablespoon of fresh chopped parsley, 2 tablespoons of plain breadcrumbs, rehydrated minced onion, 1/2 teaspoon of garlic paste, 2 tablespoons of grated Parmesan cheese, and 1 large egg.

Combine all meatball ingredients with clean hands and form small meatballs, about 1.5 to 2 teaspoons each.

Cover the meatballs and let them sit at room temperature or refrigerate until needed.

In a preheated heavy bottom pot, add olive oil and let it heat up.

Add 1/2 small onion, 1/2 medium carrot, and 1/2 celery stick, diced, along with a pinch of salt, and sauté until translucent.

Add garlic paste and sauté until fragrant.

Pour in 2 tablespoons of white wine and let it cook briefly.

Add 6 cups of low sodium chicken broth and 1 cup of water, cover, and bring to a gentle boil.

Taste the broth and adjust salt as needed.

Add the meatballs to the broth and gently stir.

Once the meatballs float to the top, add orzo pasta and cook for 5 to 7 minutes.

Mix 2 tablespoons of grated Parmesan cheese with the remaining egg and drizzle into the boiling broth.

Add fresh escarole and let simmer for another 2 to 3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens