Italian Wedding Soup with SunFed Ranch Meatballs

Italian Wedding Soup with SunFed Ranch Meatballs

  • Ground Beef
    PRODUCT

  • Slow Cook
    COOKING

Despite its name, this soup is great for weddings of any heritage. And any time you’re hungry.

  • 15 Minutes
    PREP TIME

  • 20 Minutes
    COOK TIME

  • 35 Minutes
    TOTAL TIME

  • 8
    SERVINGS

Ingredients


Meatballs

  • 1 lb. SunFed Ranch 100% Grass Fed Ground Beef
  • ½ cup seasoned breadcrumbs
  • ½ cup grated parmesan
  • ½ cup grated pecorino
  • 1 medium yellow onion, minced
  • 1 clove garlic, minced
  • ¼ cup olive oil or grapeseed oil
  • 1 tbsp. dried Italian seasoning
  • 1 small bunch parsley, minced
  • 1 egg, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste

Soup

  • 12 cups beef broth
  • 1 lb curly endive, coarsely chopped (or 1 lb escarole)
  • 2 large eggs
  • 2 tbsp freshly grated Parmesan, plus extra for garnish
  • Salt and freshly ground black pepper

Instructions


  1. Gently mix beef, breadcrumbs, parmesan, pecorino, oil, seasoning, minced garlic and onion, parsley, egg, salt, and pepper in a bowl.
  2. Form into meatballs, about 1” each, then let chill in the fridge.
  3. Bring beef broth to a boil in a large pot over medium-high heat.
  4. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes.
  5. Whisk the eggs and cheese in a medium bowl to blend.


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