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.
- 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 dried Oregano
- 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
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.
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