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Italian Wedding Soup

with chicken meatballs &


Italian Wedding Soup Recipe

Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 8

Italian Wedding Soup is a comforting, cozy dish that's perfect to warm up with over winter. We use ground chicken for the meatballs, yielding a lighter, healthier style that is less weighty than pork or beef. Bright green escarole adds color, as well as a touch of bitterness. This can be made with stock from scratch, but this 'easy' version uses storebought broth.

The chicken meatballs have a delicate flavor that is best paired with a white wine or light-bodied red. Sauvignon Blanc matches well with the saltiness of the broth, but a version with fuller body rather than a stark, tart style pairs best. For our 'steal' we are featuring a staple from our house - a lovely Sauv from Chile that's excellent value. Our 'Splurge' hails from top Napa Valley producer Duckhorn Vineyards.

Wine Pairing

2011 Duckhorn Sauvignon Blanc, Napa Valley
Riper, full style with a kiss of oak aging that showcases this grape's lusher side. ($32)
Buy at Wine.com

2011 Veramonte Sauvignon Blanc, Chile
Excellent balance of citrusy freshness with soft, round flavors of stone fruits. ($12)

Italian Wedding Soup Ingredients:

1 lb ground chicken
8 cups low-sodium chicken stock
1 lb escarole
3 eggs
3 celery stalks
2 carrots
1 vidalia onion
1 cup italian bread crumbs
1/2 cup grated parmesan
1/4 cup parsley
1/4 cup vegetable oil
2 tbsp olive oil
1 tbsp red pepper flakes

Italian Wedding Soup Cooking Instructions:

1.) Finely dice 1/2 the onion and parsley. Roughly chop the remaining 1/2 onion, carrots and celery.

2.) Mix diced onion, ground chicken, bread crumbs, parmesan (hold out 2 tbsp for step 4), parlsey and pepper flakes with 1 egg. Add salt and pepper to taste. Mix ingredients well.

3.) Heat oil in a skillet over medium-high. Fry meatballs to brown on all sides, then reserve.

4.) In a separate skillet, add olive oil over medium-high. Add chopped onion, celery and carrots. Stir regularly and cook for 10 minutes, or until soft.

5.) Heat stock in a large pot. Add meatballs and escarole, as well as the carrot, onion, and celery mixture, and bring to a boil. Turn to low and let simmer for 15 minutes.

6.) In a small bowl, whisk together remaining eggs and parmesan. Add to pot slowly, stirring regularly and mix into stock.

7.) Add salt and pepper to taste and serve!

Next recipe: Roasted Chicken with Root Vegetables


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