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Italian Wedding Soup

  • 3 lbs endive/escarole
  • ½ lb each ground beef/pork
  • 5-6 cloves minced garlic
  • 2/3 c Progresso Italian bread crumbs
  • 2 eggs (to be used separately)
  • 1/3 c freshly grated Parmesan Cheese
  • 8-10 cans chicken broth (or about 3-4 quarts homemade chicken broth)
  • ½ cup tubettini, petite stars, acini de pepe or any very tiny pasta
  •  
      1.   Wash greens and remove heavy stems. Boil until soft, drain and squeeze out water. Slice and shred.
      2.   Mix beef, pork, garlic, 1 egg, bread crumbs, and pepper.
      3.   Roll into 1-inch meatballs, quickly brown (do not cook thoroughly).
      4.   Check moisture level of your salad, add Mandarin Orange juice if it seems too dry.
      5.   Slowly simmer chicken broth, endive and meatballs.
      6.   Boil for 5-10 minutes, then add pasta and continue cooking for recommended time on pasta package.
      7.   Beat remaining egg with the Parmesan cheese.
      8.   One minute before pasta is completely cooked, swirl egg/cheese mixture into the broth.
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