The Best Italian Wedding Soup | Ereka Vetrini

Recipe below! SUBSCRIBE to my channel for more easy recipes like this one!

MEATBALLS
-1 lb of ground meat of choice
-1/2 onion grated or finely minced
-2 garlic cloves grated
-1 egg
-1/2 cup grated parm
-1/3 cup chopped parsley
-1/2 cup breadcrumbs
-1 Tsp salt
-1/4 Tsp pepper

-Add all the ingredients to a large bowl. Use your hands to mix well. Form into small balls. Bring a large pot of water to a boil. Drop meatball into boiling water, cook for 5 minutes and set aside.

SOUP
1/4 cup olive oil
-2 large carrots finely minced
-2 celery stalks finely minced
-1 onion finely minced
-1 Tsp chopped rosemary
-1 Tsp chopped thyme
-1.5 Tsp salt
-1/2 Tsp oregano
-1/2 Tsp pepper
-5 cups chicken stock
-5 cups water
-Parm rind (optional)
-1 head of escarole rinsed & chopped
-1 bunch chicory rinsed & chopped (can sub with 10 ounces of spinach)
-1 bunch of chard rinsed & chopped (can sub with lascinato kale)

-To a large pot add olive oil, carrots, celery, onion and heat over medium heat. Cook for for 4-5 minutes. Add rosemary, thyme, salt, oregano and pepper.
-Add chicken stock, water and bring to a boil.
-Add escarole, chicory, chard and parm rind. Reduce to high simmer and cook until tender.
-Add back your meatballs and cook for a few minutes more.

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