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Italian Wedding Soup


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Italian Wedding Soup 0 Picture


  • Meatballs:
  • 1 small onion, grated
  • 1/3 cup chopped fresh italian parsley
  • 1 large egg
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 slice fresh white bread, crust trimmed, torn into small pieces
  • 1/2 cup grated parmesan
  • 8 ozs ground beef
  • 8 ozs ground pork
  • Soup:
  • 12 cups low-sodium chicken broth
  • 1 lb curly endive or escarole, coarsley chopped
  • 2 large eggs
  • 2 tbs grated parmesan
  • salt and pepper to taste



Step 1

Meatballs: Stir first 7 ingredients in large bowl to blend. Stir in cheese, beef and pork. Using 1 tsp for each, shape meat mixture into 1/2 inch diameter metablls. Place on baking sheet.

Soup: Bring broth to boil in large pot over med-high heat. Add uncooked meatballs and escarole and simmer til meatballs are cooked through and greens are tender, 8 minutes (meatballs will rise to the top). Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with s&p.

Ladle into bowls and serve. Finish with cheese.

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