Valerie's Italian Wedding Soup Recipe | Valerie Bertinelli
This Italian Wedding Soup recipe is easy to follow and packed with flavor. Perfect for any home cook. Get the full recipe now.
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Cooking tools:
- Food processor
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Dutch oven
- Pot
- Spoon
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Ladle
- Wooden spoon
- Kitchen timer
Ingredients
- 1 slice white bread, torn into pieces
- 1 clove garlic
- 1/4 medium onion
- Kosher salt
- freshly ground black pepper
- 1/4 cup fresh flat-leaf parsley leaves
- 1 large egg
- 8 ounces ground beef (80 percent lean)
- 8 ounces ground pork
- 3 tablespoons grated Parmesan
- 3 tablespoons olive oil
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 3/4 medium onion, chopped
- 6 cups chicken broth
- 1 Parmesan rind, optional
- 1/2 cup acini pepe pasta or Israeli couscous
- 4 cups chopped escarole (about 1 head)
- 2 tablespoons chopped fresh parsley
- Extra-virgin olive oil, for serving
- Grated Parmesan, for serving
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