Italian Wedding Soup
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Italian Wedding Soup
Category
Soups and Breads
Ingredients
- ½ lb ground chicken
- 1 egg
- ¼ cup Panko breadcrumbs
- 1 tablespoon Parmesan cheese, grated, plus extra for garnish
- ½ teaspoon Fustini’s Basil Crush olive oil
- ½ teaspoon Fustini's Garlic olive oil
- 1 tablespoon Fustini's Meyer Lemon olive oil
- ½ cup carrots, small dice
- 1 cup onion, small dice
- 6 cups chicken stock
- 1-pint curly endive, roughly chopped
- ½ cup Acini de Pepe (or Israeli Couscous)
Ingredients
Directions
- In a bowl mix together ground chicken, egg, panko, parmesan cheese, basil olive oil, and garlic olive oil. Form the mixture into little ½, inch meatballs.
- Heat Meyer Lemon oil in a pot over medium heat. Add in the carrot and onion and sauté, until just tender, about 5 minutes. Once vegetables are tender, add in chicken stock and bring to a simmer. Add in the meatballs, endive, and acini de pepe and allow to simmer until everything is cooked, about 10 minutes. Ladle soup into bowls and top with extra parmesan cheese.