Recipe

Italian Wedding Soup with meatballs

50 min • 6 to 8 servings •

Christie Hill

Italian wedding soup with meatballs, spinach, and grated cheese served in a bowl with a pot and spoon on the side.

This soup recipe is a favorite in our family. You don’t need to wait for a wedding to make it.

Ready

Meatballs:

1 small onion, grated

⅓ cup chopped fresh Italian parsley

1 large egg

1 teaspoon minced garlic

1 teaspoon salt

1 slice fresh white bread, crust trimmed, bread torn into small pieces

½ cup grated Parmesan

8 ounces ground beef

8 ounces ground pork

Freshly ground black pepper

Soup:

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 freshly grated Parmesan, plus extra for garnish

Salt and freshly ground black pepper

Set

large Bowl

ladle

teaspoon

baking sheet

large pot

fork

Go!

To make the meatballs:

Stir the first 6 ingredients in a large bowl to blend.

Stir in the cheese, beef and pork.

Using 1 ½ 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.

Recommendations

Click here for more satisfying soup recipes.

beef Italian meatballs pork soup

Every Meal Has a Story

Get Inspired by our Memories

Discover Stories