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Vegetarian Italian Wedding Soup
This vegetarian twist on the hearty Italian wedding soup features pillowy, tender ricotta “meatballs,” tiny pasta, and lots of greens.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 2 large onions, finely chopped, and 1 small fennel bulb, thinly sliced (reserve fronds), and cook, stirring often, until softened and deeply browned and frizzled in spots, 10–⏱️ 14 minutes. (You should see some browning on the pot at this point.) Add 8 garlic cloves, finely grated, and ¼ tsp. crushed red pepper flakes and cook, stirring constantly, just until fragrant, about ⏱️ 1 minute. Add 1 Parmesan rind (if using), 4 cups low-sodium vegetable broth, and 5 cups water and bring to a boil. Reduce heat to low so soup is at a very gentle simmer.
. extra-virgin olive oil3 Tbsplarge onions, finely chopped2Parmesan rind (optional)1low-sodium vegetable broth4 cups
2
Mix together 1 large egg yolk, 1½ oz. Parmesan, finely grated (about ¾ cup), 1 cup whole-milk ricotta, ½ cup plain dry breadcrumbs (not panko), ¼ cup finely chopped parsley, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper in a large bowl. Using a #60 cookie scoop (about 1 Tbsp.), drop balls of ricotta mixture into soup and cook until they float to the surface, 5–⏱️ 7 minutes.
large egg yolk1½ oz. Parmesan, finely grated (about ¾ cup), plus more for serving1whole-milk ricotta1 cup. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
3
Add ⅔ cup ditalini or other small tubular pasta and simmer until still very al dente, about ⏱️ 4 minutes. Add 1 small head of escarole, cut into 1" pieces, and stir to wilt, then stir in ½ tsp. finely grated lemon zest and 2 Tbsp. fresh lemon juice. Taste soup and season with more salt and black pepper if needed.
. fresh lemon juice2 Tbsp
4
Ladle soup into bowls and top with parsley leaves, reserved fennel fronds, and more finely grated Parmesan.
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