Italian comfort food at its best, this easy soup recipe lends itself to countless variations.
Our version includes white beans for extra fiber and protein.
The fond is deglazed with white wine, which adds even more flavor to the soup.
Photo:Photographer: Fred Hardy II, Food Stylist: Ruth Blackburn
Use low-sodium chicken broth to reduce sodium intake.
Can I Make Italian-Style Wedding Soup Ahead?
Refrigerate the soup for up to three days or freeze for up to six months.
Photographer: Fred Hardy II, Food Stylist: Ruth Blackburn
Reheat and top with cheese just before serving.
Refrigerate for 10 minutes to firm up.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Photographer: Fred Hardy II, Food Stylist: Ruth Blackburn
Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes.
Remove from the heat and add wine, stirring gently to loosen any browned bits.
To prepare soup: Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat.
Photographer: Fred Hardy II, Food Stylist: Ruth Blackburn
Add cabbage and cook, stirring, 5 minutes more.
Stir in broth, beans, escarole (or kale) and the meatballs and any juice.
Top each portion with 1 tablespoon grated cheese.
Photographer: Fred Hardy II, Food Stylist: Ruth Blackburn
Tear bread into pieces and process in a food processor until coarse crumbs form.
To make fine breadcrumbs, process until very fine.
One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
Photographer: Fred Hardy II, Food Stylist: Ruth Blackburn
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
