Italian Wedding Soup

Italian Wedding Soup  - A classic soup loaded with tiny meatballs, escarole and parmesan cheese.

Post and photos updated 2/28/17

There are a lot of versions of Italian Wedding Soup out there. I'm not saying one is right and one is wrong.

The version I'm sharing today is the version that I grew up with.

As with everything I share, it's okay if you want to make some changes. Maybe add some carrots? Swap out escarole and use spinach?

Whatever changes you make, good on you. It is all about using a recipe as a starting point and adding or subtracting to get your family to actually eat it, right?

The only difference between this version of my Italian soup and the soup of my childhood is that I like to use pasta. Not a big noodle, just the teeny tiny ancini de pepe / pastina.

Ingredients

• Meatballs
• Olive Oil
• Onion
• Garlic
• Escarole
• Broth
• Eggs
• Parmesan Cheese
• Optional: ancini de pepe

Meatball Ingredients

• Ground meat - my preference is a mix of veal, pork and beef
• Onion
• Garlic
• Parsley
• Egg
• Salt & Pepper
• Parmesan Cheese

Recipe Notes:

• Fresh Parmesan cheese is best
• For the meat, I use a combination of beef, pork and veal but just beef and pork is fine
• Although traditionally this soup does not have a pasta, I prefer to use a small pasta like orzo or pastina
• Be sure to taste for salt.  The kind of broth you use can determine the amount of salt needed

Printable Recipe Card

Italian Wedding Soup

foodyschmoody

Classic Italian Wedding Soup made with hand rolled tiny meatballs, parmesan cheese and escarole. Use as a starter or main course.

5 from 1 vote

Print Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course dinner

Cuisine American, Italian

Servings 6 people

Calories 384 kcal

Ingredients

  

1x2x3x

for the meatballs:

• ½ Cup finely diced onion sweet onion like vidalia
• ¼ Cup fresh parsley chopped
• 1 large egg
• 1 clove garlic minced
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• ⅓ Cup seasoned breadcrumbs
• ½ Cup Parmesan cheese freshly grated
• 1.25 pound ground meat combination of beef & pork is best, I used beef, pork & veal

for the soup:

• 1 Tablespoon olive oil
• ½ Cup onion diced
• 1 clove garlic minced
• 10 Cup chicken broth
• 1 pound escarole chopped coarsely
• 2 whole eggs
• ½ Cup parmesan cheese, shredded or grated

Instructions

 

• Start by making the meatballs.  Stir together onion, parsley, egg, garlic, salt, pepper, breadcrumbs, and parmesan.  Then add the meat and mix by hand to evenly distribute seasonings through the meat.  Form into small bite sized balls and set aside.
• Heat olive oil in a large soup pot.  Add onion and garlic and cook 3-5 minutes until onions soften.  Add broth and bring to a boil over medium high heat.
• Add meatballs to boiling broth and lower heat to a simmer.  Continue to simmer until meatballs are cooked through about 8-10 minutes.  Add  escarole and cook until tender, about 5 more minutes.
• In a small bowl whisk eggs and parmesan cheese together.  Slowly pour mixture into soup while constantly stirring.  Allow to cook while stirring constantly about 2 minutes.  Test for salt & pepper and season as needed.
• Serve with additional shaved or grated parmesan if desired.  (Add small pasta if desired)

Nutrition

Calories: 384kcalCarbohydrates: 12gProtein: 24gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 106mgSodium: 2129mgPotassium: 911mgFiber: 3gSugar: 2gVitamin A: 1989IUVitamin C: 38mgCalcium: 203mgIron: 3mg

Keyword beef, cheesesteak, pasta, instant pot, meatball, pork, soup, starter soup, veal

Tried this recipe?Let us know how it was!