Italian Wedding Soup Recipe - Low Carb, Keto, Gluten-Free, THM S (2024)

FAQs

What is a substitute for escarole in Italian wedding soup? ›

Fresh spinach: If you're not a fan of bitter greens, substitute bunched or baby spinach for the traditional escarole or kale in Italian wedding soup. Add the spinach later in the cooking process, as it takes only a few minutes to cook. Thawed and chopped frozen spinach works in a pinch, too.

This lovely Italian wedding soup recipe is a combination of homemade meatballs with sliced escarole, carrots, and orzo pasta in a flavorsome broth. Serve hot, garnished with fresh parsley and extra Parmesan cheese.

Wedding Soup Is Packed With Protein And Fiber

There's no shortage of vegetables in it, though. The combination of carrots, celery and spinach add loads of vitamins, minerals and phytonutrients, but they are all low carbohydrate vegetables.

What can you swap in for it, if need be? Chicory of endives are your best bet, but if those aren't easily accessible—they're not always! —spinach and arugula are good bitter substitutes. Truly any dark leafy green'll do.

Curly endive in particular has a similar appearance to escarole and is a good substitute. Other alternatives include: Belgian endive, bok choy, broad-leaved endive, Batavian endive, dandelion greens, Chinese cabbage, Napa cabbage, and turnip greens. Most bitter greens can be used in place of escarole.

The epitome of Maltese soups is the Soppa ta' l-Armla - the Widow's Soup - traditionally called so because the ingredients were cheap and therefore affordable even by the 'poor' widow. The key secret of this thick soup is to stick to white or green vegetables.

Progresso Light Italian-Style Wedding canned soup has at least 33% fewer calories per serving than regular ready-to-serve soups*. Indulge in every bite of Italian wedding soup made with pork and turkey meatballs, carrots and spinach in a rich chicken broth.

Minestrone is a classic Italian soup known worldwide as one of the best Italian soups. It's got a flavorful broth and a variety of slow-cooked vegetables like potatoes, peas, and carrots. Adding Italian sausage gives it a kick of flavor and a shot of protein, so it's a complete meal all by itself.

The name wedding comes from the Italian phrase minestra maritata which means 'married soup. ' Why is it married? It's the marriage of ingredients, and the resulting delicious flavor, in the soup! All wedding soups are going to have green vegetables and meat.

What's in Campbell's Italian wedding soup? ›

CHICKEN BROTH (WATER, CHICKEN STOCK), BEEF MEATBALLS (SOY), ACINI DE PEPE PASTA (WHEAT FLOUR, EGG WHITE), SPINACH, POTATO STARCH, SALT, DRIED ONION, PARMESAN AND CHEDDAR CHEESE (MILK), DRIED GARLIC, SPICES, FLAVOUR (CONTAINS CELERY), MONOSODIUM GLUTAMATE, DISODIUM GUANYLATE, DISODIUM INOSINATE, AUTOLYZED YEAST EXTRACT, ...

It's similar to minestrone, but is made with meatballs; minestrone is usually made from vegetables and pasta. Italian wedding soup is a phenomenal freezer-friendly soup, and it doesn't take long to make – a perfect project for a chilly afternoon!

Italian Wedding Soup (1 cup) contains 15.8g total carbs, 14.1g net carbs, 7.3g fat, 14g protein, and 188 calories.

This serving contains 6.5 g of fat, 12 g of protein and 16 g of carbohydrate. The latter is 3.7 g sugar and 2 g of dietary fiber, the rest is complex carbohydrate. Italian Wedding Soup contains 2.5 g of saturated fat and 39 mg of cholesterol per serving.

Savory and rustic, Italian wedding soup is certainly lovable. Yet, regardless of what the name implies, it's not traditionally served at Italian weddings (despite the rumor that it's an aphrodisiac for newlyweds). Many people eat it during the winter or early springtime, but wedding season is irrelevant here.

Escarole is a member of the endive family and has a mildly bitter flavor but hearty texture. It looks a bit like green leaf lettuce but with sturdier leaves. Sautéing tempers its bitterness a bit. If you can't find escarole, substitute curly endive or kale.

And yes, as the family name “bitter greens” suggests, escarole is a tad bitter. There's a sharpness that comes with escarole's wide leaves, not quite as much as radicchio, but definitely more than a piece of romaine. At the grocery store, escarole can be easy to miss, since it's a chicory that looks like lettuce.

While escarole looks a lot like butterhead lettuce, you can tell them apart because escarole has wide, green leaves with slightly jagged, crumpled edges that cluster into a rosette — whereas the broad leaves of lettuce are wavy and smooth ( 1 , 2). Unlike lettuce, escarole offers a pleasant bitterness and versatility.

Escarole tastes bitter compared to spinach. Escarole is commonly used in Italian cuisines and when you grill or sauté it, it tastes better. Escarole provides a variety of minerals and vitamins, including vitamins A and C, calcium, iron, and fiber.