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.  

INGREDIENTS 2018-01-25_21-02-00
  • 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
  • small pack of tortellini optional
  • 1 lb ground chicken or your favorite combination of meatball meat
  • 1 egg I used organic / cage free
  • 1/2 cup breadcrumbs I used gluten free
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 tablespoon fresh parsley finely minced
  • 2 tablespoons grated Romano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  1. heat a small stock pot and add olive oil to sweat down the veggies (mirepoix)
  2. 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
  3. Add chicken stock , bring to a boil then reduce to a simmer
  1. add all the meatball ingredients into a bowl and mix just enough to incorporate all the ingredients. Be careful not to overmix
  2. Form marble size meatballs from the mix and when finished drop them gently into the hot broth.
  3. After the soup has simmered for about an hour, add in the chopped escarole and tortellini
  4. Serve with a little grated romano cheese and enjoy!