Recipes

Italian Wedding Soup with meatballs

50 min • 6 to 8 servings •

Christie Hill

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.

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