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Italian Wedding Soup
Andrew Fowler

Chicken Italian Wedding Soup

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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 meatballs, about 1 inch across.
  2. Heat oil in 6-quart pot over medium. Cook onion and carrots 5 minutes, then remaining garlic 30 seconds.
  3. Add broth and remaining salt; cover and bring to gentle simmer. Add meatballs individually; gently simmer 5 minutes.
  4. Add couscous; simmer 10 to 12 minutes until tender and largest meatball 165°F, stirring carefully between meatballs.
  5. Add escarole; simmer 2 to 3 minutes until tender. Stir in lemon juice; divide among 6 bowls.