Italian Wedding Soup Recipe With Veal Meatballs

Italian wedding soup with pecorino romano veal meatballs 400g ground veal cup pecorino romano cheese grated 2 tbsp fresh parsley finely chopped 1 tsp onion powder 1 tsp garlic powder cup zucchini grated 1 large egg cup italian breadcrumbs tsp salt tsp pepper.

Italian wedding soup recipe with veal meatballs. In a large bowl beat the egg with the chives sage and garlic. Place meatballs on a greased rack in a foil lined 15x10x1 in. Instructions make the meatballs.

In a large soup pot. It s a staple at italian wedding receptions and hence the moniker italian wedding soup. For the soup bring the stock to a boil in a large pot over medium high heat.

To serve ladle the soup into bowls dividing. Also known as italian wedding soup chicken and escarole soup is an italian american classic the addition of the little savory veal meatballs make this soup special. Meanwhile in a dutch oven saute the carrots celery parsnip and onion in oil until tender.

Line a baking sheet with aluminum foil and set an oven proof roasting. Stir in the broth herbes de provence pepper flakes and pepper. Do not overwork the meat as it will get tough.

Meanwhile start the soup. Instructions in a large bowl add all of the meatball mixture and mix to just combine. Add the meatballs and escarole reduce the heat to a.

Bake at 350 until a thermometer reads 160 15 18 minutes. Add the remaining meatball ingredients and mash with. Turn off the heat.