This weekend we are celebrating the birthday of my sister-in-law, Joanne, even though we are not with her! I’ve always thought it would be fun to celebrate our birthdays together since they are only a few days apart, but we have yet to do it. Joanne & I met when I started dating Eric, 32+ years ago, and Joanne was dating Eric’s brother Karl. Joanne & I have a close relationship even though we’ve rarely lived near each other.

Joanne & Karl, 2011.

Joanne comes from a long line of great Italian cooks. Italian Wedding Soup is one of the things that Joanne & Karl make for family gatherings that we really love. When soup weather comes around each year, we think of Joanne’s soup and wish we had some. We decided it was time for us to try our hand at making some. With help and tips from Joanne, we came up with a version we will be making numerous times during soup season!

Italian Wedding Soup  Serves 8-10

• 2 eggs, lightly beaten
• 1/2 cup seasoned bread crumbs
• 2 tablespoons fresh parsley, minced
  

  This soup is loaded with good things!

• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound ground beef
• 1 pound Italian sausage
• 3 medium carrots, sliced
• 3 celery ribs, diced
• 1 large onion, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 12 cups chicken broth
• 1 head escarole lettuce, about 8 ounces, chopped
• 1 cup pastine or stelline pasta (tiny shaped pastas for soup)

In a large bowl, combine the eggs, bread crumbs, parsley, Parmesan, salt and pepper.

The egg & breadcrumbs act as a binder for the meats in the meatballs.

Remove the filling from the sausage links. Add the ground beef and the sausage meat into the egg mixture and combine thoroughly by hand. Shape the meat-egg mixture into small meatballs, about 3/4 inch diameter. Refrigerate the meatballs until needed.

Hand mixing is a must!

In a large soup pot over medium heat, sauté the carrots, celery & onion in the olive oil for about 6 minutes, stirring frequently.

Chop the veggies pretty small for ease of eating in the soup.

Add in the garlic and continue to sauté for an additional minute or two. Turn the heat to medium-high and add all the broth to the pot. Bring the soup to a boil. Once the soup boils, add in the meatballs and lower the heat. Simmer the soup, uncovered for 25 minutes.

Add in the meatballs.

Add the escarole to the soup and continue to simmer for 10 minutes, stirring occasionally.

The escarole doesn’t take long to cook in the soup.

Stir in the pastine and simmer for an additional 6 minutes. Serve the soup with some grated Parmesan on the top & some crusty bread on the side.

Homemade soup is such a pleasure!

Thanks for the inspiration & Happy Birthday, Joanne!  ~Linda

Italian Wedding Soup  Serves 8-10

• 2 eggs, lightly beaten
• 1/2 cup seasoned bread crumbs
• 2 tablespoons fresh parsley, minced
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound ground beef
• 1 pound Italian sausage
• 3 medium carrots, sliced
• 3 celery ribs, diced
• 1 large onion, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 12 cups chicken broth
• 1 head escarole lettuce, about 8 ounces, chopped
• 1 cup pastine or stelline (tiny pasta)

In a large bowl, combine the eggs, bread crumbs, parsley, Parmesan, salt and pepper. Remove the filling from the sausage links. Add the ground beef and the sausage meat into the egg mixture and combine thoroughly by hand. Shape the meat-egg mixture into small meatballs, about 3/4 inch diameter. Refrigerate the meatballs.

In a large soup pot over medium heat, sauté the carrots, celery & onion in the olive oil for about 6 minutes, stirring frequently.  Add in the garlic and continue to sauté for an additional minute or two. Turn the heat to medium-high and add all the broth to the pot. Bring the soup to a boil. Once the soup boils, add in the meatballs and lower the heat. Simmer the soup, uncovered for 25 minutes. Add the escarole to the soup and continue to simmer for 10 minutes, stirring occasionally. Stir in the pastine and simmer for an additional 6 minutes. Serve the soup with some grated Parmesan on the top & some crusty bread.