Italian Wedding Soup

We live in Pittsburgh, where Italian wedding soup is a household favorite. If you have trouble finding escarole at your grocer, you may substitute other sturdy greens such as kale or collard greens.

30 minutes

1 hour and 15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	313
Fat:	24 g
Carbohydrates:	3 g
Protein:	19 g
Calculated per serving.

Serves: 8

Ingredients

2 lb 2 lb 2 lb Ground Pork
2 tsp 2 tsp 2 tsp Salt
2 tsp 2 tsp 2 tsp Black Pepper
1 Tbsp 1 Tbsp 1 Tbsp Garlic Powder
1 Tbsp 1 Tbsp 1 Tbsp Onion Powder
2 tsp 2 tsp 2 tsp Oregano, dried
8 cup 8 cup 8 cup Bone Broth (click for recipe)
2 whole 2 whole 2 whole Carrots, chopped
3 pieces 3 pieces 3 pieces Celery, chopped
1 head 1 head 1 head Escarole

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the ground pork in a large mixing bowl, and season with the salt, pepper, garlic powder, onion powder, and oregano. Mix thoroughly to evenly combine.
Roll the ground pork into 1/2-inch meatballs. Set them aside to add to the soup later.
In a large soup pot, bring the Chicken Bone Broth to a boil.
Add the chopped carrots and celery.
Once the broth has reached a rolling boil, add the meatballs slowly and carefully. Adding too many cold meatballs at once will cool the soup.
Allow the meatballs to boil for 10 minutes.
Lightly chop the escarole, and add to the soup.
Reduce the heat to low, cover, and simmer for 1 hour.