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Wintery Italian Wedding Soup – wintery italian wedding soup
Stav Kogan

Wintery Italian Wedding Soup

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Servings: 4 servings
Calories: 370
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp olive oil
  • 20 bison meatballs, raw (see Bison Meatballs and Fiery Marinara recipe in Chapter 2)
  • 1 tsp minced garlic
  • 1 head escarole lettuce
  • 2 (28-ounce) containers beef broth (replace with chicken broth for a lighter taste)
  • 2 eggs, scrambled

Method
 

  1. Add olive oil to a large stock pot over medium-high heat.
  2. Add bison meatballs and pan fry until they are browned (about 4–5 minutes).
  3. Add minced garlic and escarole and sauté for a minute more.
  4. Add beef broth and spices and bring to a boil.
  5. Turn heat to medium and cook until escarole leaves start to wilt, about 7–8 minutes.
  6. Whisk the eggs in a mixing bowl. Start to stir soup in a circular motion in the stock pot. Gradually pour in scrambled eggs, so they wisp into the broth.
  7. Serve immediately with fresh basil garnish.

Nutrition

Calories: 370kcalCarbohydrates: 4gProtein: 42gFat: 19g

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