Italian Wedding Soup with Tortellini
Nothing says love a bowl of Italian Wedding Soup. Add your favorite tortellini to the soup and you've got a bowlful of body and soul-warming deliciousness.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: Italian
Servings: 4
Calories: 553kcal
- 2 carrots diced
- 4 stalks celery diced
- 1 medium onion diced
- 1 head escarole chopped or your favorite green
- olive oil for sauteing veggies
- sea salt and pepper to taste
- 4 cups chicken stock
- 8 ounces tortellini optional
Mini Meatballs
- 1 lb ground chicken or your favorite combination of meatball meat
- 1 egg I used organic / cage free
- ½ cup breadcrumbs I used gluten free
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 tablespoon fresh parsley finely minced
- 2 tablespoons grated Romano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
heat a small stock pot and add olive oil to sweat down the veggies (mirepoix)
Add in diced celery, carrots and onion stir well and season with a little sea salt and black pepper, allow to cook for 3-4 minutes
Add chicken stock , bring to a boil then reduce to a simmer
Mini Meatballs
add all the meatball ingredients into a bowl and mix just enough to incorporate all the ingredients. Be careful not to overmix
Form marble size meatballs from the mix and when finished drop them gently into the hot broth.
After the soup has simmered for about an hour, add in the chopped escarole and tortellini
Serve with a little grated romano cheese and enjoy!
Calories: 553kcal | Carbohydrates: 53g | Protein: 40g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 1171mg | Potassium: 1480mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7855IU | Vitamin C: 14.2mg | Calcium: 247mg | Iron: 5mg