Italian Wedding Soup | Chef Jean-Pierre

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.

Prepare the ingredients: 3/4 pound ground chuck, 3/4 pound chicken breast, and 4 ounces of salami de Genoa diced very small.

In a bowl, combine the ground chuck, chicken breast, diced salami, 1 tablespoon chopped garlic, 1 1/2 teaspoons fresh thyme, 1 egg, 1 cup bread crumbs, 1/4 cup fresh parsley, and salt and pepper to taste.

If the mixture is too wet, add 1 more cup of bread crumbs and 1 more egg to firm it up.

Form small meatballs using an ice cream scoop (1 1/4 inches in size) and place them on a tray.

Refrigerate the meatballs to firm them up before cooking.

In a large pot, sauté a big onion until caramelized, then add 1 tablespoon and a half of garlic and sauté until fragrant.

Add a splash of white wine to the pot and let it reduce.

Add sliced carrots and chopped celery to the pot and stir.

Add the meatballs to the pot and cover with broth, then bring to a simmer.

Add escarole to the pot and cook until wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens