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.
Servings: 4
Calories: 553kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
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