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Giada's Italian Wedding Soup


Beautiful, simple, delicious. Only thing I did was add a few red pepper flakes to the meatballs. Other than that, followed exactly. Comfort out the WAZOOO!!!

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Rate this recipe 4.3/5 (58 Votes)


  • 1 small onion, grated
  • 1/3 cup fresh Italian parsley, chopped
  • 1 large egg
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt
  • 1 slice fresh white bread, crust trimmed, bread torn into small pieces
  • 1/2 cup Parmesan, grated
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper
  • 12 cups low-sodium chicken broth
  • 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
  • 2 large eggs
  • 2 tablespoon Parmesan, freshly grated plus extra for garnish
  • Salt and freshly ground black pepper


Servings 8
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

To make the meatballs: Stir onion, parsley, egg, garlic, salt and bread in a large bowl to blend. Stir in the cheese, beef and pork.

Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat.

Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes.

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 stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.


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