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Italian Wedding Soup


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Italian Wedding Soup 1 Picture


  • 1.5 pounds frozen meatballs (I make my own, bake & freeze them.)
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 3 carrots cut into coins
  • 1 Tb minced garlic
  • 12 cups chicken broth
  • 1 Swanson flavor packet
  • 1 pound Escarole, trimmed & torn into pieces
  • 3/4 cup acini di pepe pasta
  • 2 large eggs
  • 2 tbsp freshly grated Parmesan (extra for garnish)
  • Season Salt
  • Pepper
  • Pepper Shallot seasoning (Penzey's)


Preparation time 30mins
Cooking time 50mins
Adapted from


Step 1

Soup: in a large pot over med-high heat, heat oil. Add onions and carrots and sauté until carrots start to soften. Add minced garlic & stir for 30 seconds. Add chicken broth & flavor packet and bring to a boil. Add meatballs and escarole and reduce to a simmer. Add acini. Add frozen meatballs and cook for 8 - 10 minutes. Stir gently occasionally until then to prevent pasta from sinking and sticking to the bottom. Whisk the eggs and Parmesan together in a small bowl. Start stirring the soup in a circular motion with a fork and gradually drizzle the eggs into soup to form strands. Add seasonings to taste.

Ladle into bowls and top with grated Parmesan cheese if you desire.

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