Italian Wedding Soup is a classic Italian-American dish with a great mix of vegetables, pasta and tiny meatballs. Its name comes from the fact the meat and vegetable taste great together – they are a perfect marriage!
- 2 quarts (64 oz.) Chicken Stock
- 1 Carrot, diced
- 1 Celery Stalk, diced
- ½ cup Ditalini Pasta (or small-shaped pasta)
- 1 pound Ground Pork
- ½ tsp salt and pepper
- ¼ cup Italian-Style Bread Crumbs
- ¼ cup Parmesan Cheese
- 1 cup Cut Green Beans (fresh or frozen)
- 1 (15 oz.) can Chick Peas, rinsed and drained
In a large pot, bring chicken stock, carrot, celery and ditalini pasta to a boil. Turn heat down to medium and simmer for 7 minutes.
Meanwhile, make the meatballs. Combine ground pork, bread crumbs, Parmesan cheese and salt and pepper in a bowl. Form mixture into Â½-1-inch meatballs. Drop the meatballs into the simmering soup and cook for 5 minutes. Add the green beans and chick peas and cook an additional 5 minutes.
Serve with bread or homemade muffins. Italian Wedding Soup can be frozen in small portions for terrific warm-up lunches or after school snacks.