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Italian Wedding Soup
Melissa Hart

Chicken Italian Wedding Soup

Small chicken meatballs poach directly in the broth here, saving a browning step while keeping the texture tender. Pearl couscous gives each spoonful a little bite, and escarole brings the leafy part of wedding soup without turning the bowl into a spinach puree. Roll the meatballs no larger than an inch. That size is what makes the short simmer work; a batch of oversized meatballs needs longer and defeats the quick dinner you were trying to make.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1 large egg
  • 1/3 cup plain dry breadcrumbs
  • 1/3 cup finely grated Parmesan
  • 2 garlic cloves minced and divided
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 medium carrots cut into thin half-moons
  • 7 cups low-sodium chicken broth
  • 1/2 cup dry pearl couscous with a 10-minute cooking time
  • 4 oz escarole washed and chopped into small pieces
  • 1 tbsp fresh lemon juice

Method
 

  1. Mix chicken, egg, breadcrumbs, Parmesan, half the garlic, 1/2 teaspoon salt and pepper just until combined. Roll into 32 small meatballs, each about 1 inch across.
  2. Heat oil in a 6-quart pot over medium heat. Cook onion and carrots for 5 minutes, then remaining garlic for 30 seconds.
  3. Add broth and remaining salt, cover and bring to a gentle simmer. Lower meatballs into the broth one at a time and simmer gently for 5 minutes.
  4. Stir in pearl couscous and simmer for 10 to 12 minutes, stirring carefully between meatballs, until couscous is tender and the largest meatball reaches 165°F.
  5. Add escarole and simmer for 2 to 3 minutes until tender. Stir in lemon juice and divide among 6 bowls.