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Italian Wedding Soup

1 1/2 qt Rich chicken broth
1/2 lb Escarole; cleaned
1/2 lb Ground pork
1 ts Minced garlic
1 tb Minced shallot
1 tb Chopped parsley
1 Egg yolk
1 Salt; to taste
1 Freshly-ground black pepper; to taste
1 c Cooked pastine; tossed in oil to prevent sticking
2 Eggs; beaten


Bring the broth to a boil. Remove the tough stems and cut the escarole into long strips. Add the escarole to the broth, and simmer while you prepare the meatballs. In a small bowl, combine the pork, garlic, shallots, parsley, and the egg yolk. Season with salt and pepper. Form into 3/4-inch meat balls. Drop the meat balls into the broth and simmer until they are cooked, about 5 to 8 minutes. Drop in the pastine, and taste to adjust the seasonings. Turn off the heat. Begin to stir the soup in a clockwise motion and slowly drizzle in the beaten eggs, so it will form strands. This recipe yields 6 servings.



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