Wedding Soup(Minestra De Scarola)
A hearty Italian-inspired soup featuring tender escarole, savory meatballs, and flavorful cheeses, perfect for comforting family meals or gatherings.
Ingredients
- 1 large head escarole ⓘ
- 3 c. water ⓘ
- 2 Tbsp. fresh parsley ⓘ
- 1/4 c. freshly grated Romano cheese
- 1 c. freshly grated Parmesan cheese ⓘ
- 1/4 lb. ground beef ⓘ
- 1/8 lb. ground veal ⓘ
- 1/8 lb. ground pork ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1/4 tsp. oregano ⓘ
- 1/4 tsp. basil ⓘ
- 1 egg ⓘ
- 1/4 c. bread crumbs ⓘ
- 4 qt. chicken, beef or holiday broth ⓘ
Instructions
- Wash the escarole under cold running water, opening the leaves to remove any hidden grit.
- Place a large pot over medium-high heat, add water and escarole, and boil for 10 minutes or until done.
- Drain the escarole and allow it to cool.
- While cooling, chop the parsley into fine pieces and grate the Romano and Parmesan cheeses.
- In a mixing bowl, combine ground beef, ground veal, ground pork, salt, pepper, oregano, basil, and the egg.
- Add bread crumbs and mix until well combined.
- Form the mixture into small meatballs.
- Add the broth to the large pot and bring to a boil.
- Add the meatballs to the broth and cook until they float, about 10 minutes.
- Add the cooled, chopped escarole to the soup and simmer for a few minutes.
- Stir in the grated Romano and Parmesan cheeses before serving.
Tips & Substitutions
For added flavor, consider mixing in some sautéed garlic or onions when preparing the broth. If escarole is unavailable, you can substitute with Swiss chard or kale for a similar taste. To save time, use pre-made meatballs or even leftover meat from other meals. This recipe is versatile and can be adjusted to fit your taste preferences.
Serving Suggestions
Serve your Wedding Soup hot, garnished with extra grated cheese and fresh parsley for a vibrant presentation. This dish pairs beautifully with crusty bread or a light salad for a complete meal. For a delightful variation, consider serving alongside a slice of Ms. Foster'S Minestrone for a comforting Italian-inspired feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over medium heat, adding a splash of water or broth if needed to maintain consistency. Avoid microwaving to prevent the meatballs from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Wedding Soup(Minestra De Scarola) contains roughly 522 calories, with 27g protein, 110g carbohydrates, and 10g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (207% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1490mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, Wedding Soup can be made ahead of time. Prepare the meatballs and broth, then store separately. Combine and heat just before serving to retain the freshness of the escarole and prevent it from wilting.
What if I don’t have all the meats listed?
You can substitute with any ground meat you have on hand, such as turkey or chicken. For a vegetarian option, use lentils or chickpea patties. Adjust seasonings accordingly to enhance the flavors.
Is it possible to freeze the soup?
Yes, you can freeze Wedding Soup. It's best to freeze the broth and meatballs separately from the escarole. This will help maintain the texture of the greens when reheating. Use within three months for optimal quality.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).