Italian Wedding Soup

Italian Wedding Soup

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Servings: 6

    • About This Recipe

    “Classic soup.”

    Ingredients

  • 8cupschicken broth
  • 3/4 lbground beef
  • 3/4 lbground pork
  • 8eggs, divided
  • 1cupdry breadcrumbs
  • 2teaspoonsbasil
  • 1teaspoonparsley
  • 1/2 cupgrated parmesan cheese
  • 1cupgrated parmesan cheese
  • 2headsescarole, cleaned and chopped

    • Directions

  • In soup pot on med heat, bring broth to a boil.
  • In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
  • Mix well and form into tiny bite size balls.
  • Drop the balls into the broth.
  • Add escarole.
  • When meatballs rise to the top, they are cooked, (7-8 minutes).
  • When ecsarole is wilted it is done.
  • In another bowl, mix the remaining eggs with the remaining parmesan.
  • Add to soup, stirring continuously, until cooked through.

    • Reviews

  • “I started this soup by adding carrots, onions and celery, finely diced and sauteed in olive oil.Then I proceeded with the recipe except adding 1/2 c acine de pepe (very small pasta).Very good tasting!”

  • “Very good!With a little chicken this would be perfect!I like the parmesan and egg rather than the noodles!Thank you so much!It was a big hit!ps meatballs were great!”

  • “Very tasty, especially with the parmesan added.”

  • “Absolutely delicious. The pickiest eater will love this. You will be rewarded if you use homemade chicken stock and panfry the meatballs in a little bit of fat(I used a small amount of butter and e.v.o.o.) I added two frozen packages of spinach when soup was boiling because I had no escarole. I also added a little pastina instead of the remaining eggs. The meatballs were so tasty. I have been searching for years for the perfect meatballs(tasty, but plain) to add to my spaghetti sauce. Finally, my search is over. Young and old loved this soup.”

  • “I just made this tonight. The meatballs are to die for. I would cut the eggs in the broth to three with about a 1/3 of a cup or parm.Just a hint…I used drumsticks and veggies to make my broth. I’ll use the left-over chicken for a creamed chicken dish with biscuits for my daughter.”

  • “My family and I truly enjoyed this soup.So delicious.The meatballs are so flavorful.I added 1/2 cup orzo pasta. For the eggs and parmesan cheese stirred in at the last, I cut back to 2 eggs and 1/2 cup parmesan.Thank you for this wonderful recipie.”

  • “This is the soup like my Italian relatives make it – escarole (not spinach) and eggs whisked into the hot broth at the end. My only change is that my family always uses FRESH chopped parsley in the meatballs – about 1/4 cup – which adds considerable flavor. We also add a diced carrot at the same time as the escarole, but that it totally optional.I hope my photo helps convince you that THIS is the recipe to try if you want the real thing!”

  • “We love this. It is just terrific and the meatbals are so good.”

  • “I also added the acine de pepe ‘s with mizznezz parmasean and egg.. that’s what made the broth…”

  • “This soup is one of my favorites.But I don’t use chicken broth because I use the broth from the boiled escarole instead.”

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