Recipe Review: Italian Wedding Soup with Chicken Meatballs and Sage Crostone

This easy, delicious soup from Andrew Carmellini’s American Flavor cookbook “marries” meat and vegetables and is often traditionally served at Italian-American weddings.  There is a lot of flavor here: spicy chicken meatballs, crunchy escarole, tiny star-shaped pasta all in a chicken broth chock full of vegetables and served with toasted sage-parmesan crostone.  The light soup contrasts with the meatballs that have a little bit of heat from crushed red pepper.  The entire recipe prep takes about an hour: sliced ciabatta bread with olive oil, parmesan and sage are toasted in the oven for the crostone, meatballs are rolled, vegetables are chopped and cooked in chicken broth for a few minutes, then the meatballs are poached for five minutes, and finally cooked pasta and escarole are added at the very end.  Another good dish from this cookbook – see also Black Eyed Pea and Kale Chili, Bacon-Chipotle Cornbread.

Link to recipe here.

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