Italian Wedding Soup

Italian Wedding Soup

This is a great soup to have on a cold day.  The broth and escarole are delicious, but the meatballs add that hearty touch.  Add some grated Parmesan cheese and you’re done.  




½ lb (8oz) Ground Beef
½ lb (8oz) Ground Pork
¼ Cup Bread Crumbs
3 TBSP Milk
1 Small Onion – grated
1 tsp Salt
1/3  Cup Parsley – Chopped
1 Garlic Clove – Minced
1 Egg
½ Cup Grated Parmesan
Freshly ground black pepper

12 Cups Low Sodium Broth (Either Chicken or Vegetable)
1 Large Head Escarole
2 Large Eggs
2 TBSP Parmesan Cheese Grated
Freshly ground black pepper


Combine all the Meatball ingredients and thoroughly mix.  Roll into 1 inch meatballs.  Place on a baking sheet and set aside.  Chop the escarole into small pieces and rinse very well.  It is very important to rinse the escarole very good to make sure there is no sand or dirt between the leaves.  

Bring the broth to a boil   Add the meatballs and the escarole to the broth and cook until the meatballs are cooked through and the escarole is soft.  The meatballs will float to the top when they are cooked.

Lightly beat the 2 large eggs and 2 TBSP Parmesan cheese together in a small bowl.   Slowly add it to the soup using a beating motion in the soup as the egg drops into the broth.

Serve immediately with extra grated Parmesan cheese and freshly ground black pepper.

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