Italian Wedding Soup

I’m really pleased with how this soup turned out.  None of the recipes I found online included all of the components I wanted (greens, pasta and chicken), so I had to improvise.  Now, this may not be the most authentic Italian recipe, but it’s definitely tasty.

This recipe is a great way to use a whole chicken.  Use the broth and some of the meat for the soup and save the rest of the meat for another meal.

Italian Wedding Soup
Inspired by Ina Garten and the kitchn

2 T olive oil
1 yellow onion, finely chopped
2 carrots, finely chopped
2 tsp minced garlic
8 c chicken broth
6 cups (loosely packed) chopped escarole
3/4 c mini pasta (e.g. pastini, stars, etc)
1 c cooked, shredded chicken
1/2 lb (about 35) mini meatballs
1 egg
1/4 c pecorino romano
1/4 c parmesan
salt, to taste
pepper, to taste

1) Heat oil in a large pot over medium heat.
2) Add onion and carrots; saute until tender.
3) Add garlic; saute for 60 seconds.
4) Add chicken broth; bring to a low boil.
5) Reduce to a simmer and stir in escarole; simmer for 5 minutes.
6) Add pasta; simmer for 5 minutes.
7) Add chicken and meatballs; simmer until warmed through and pasta is tender.
8) In a small bowl, combine egg and cheeses.
9) Add egg/cheese mixture to soup, stirring until incorporated.
10) Season to taste.