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Italian Wedding Soup

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

Servings

8

Prep Time

25 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Italian Wedding Soup

Ingredients

    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

Instructions

  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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