Italian Wedding Soup

Italian wedding soup is a traditional soup that's so good, there's no need to save it for special occasions!

Italian Wedding Soup



Prep Time

25 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Italian Wedding Soup


    For the Meatballs:

  • 1 small onion (grated)
  • 1/3 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)
  • 1/2 cup grated Parmesan
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper
  • For the 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


  1. Originally seen on Everyday Italian. Episode: Viewer Requests.
  2. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
  3. 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.
  4. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.


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