Italian Wedding Soup Recipe

Italian Wedding Soup is a traditional dish that many families have enjoyed for years. When I was younger, I thought it was popular because they served it at Italian weddings. However, it was only recently that I learned that it is called wedding soup because there is a marriage of flavors. That certainly makes more since doesn’t it? When you combine the flavors of the beef and pork from the meatballs, along with the egg and parmesan cheese, it creates a rich velvet like broth.

Recently, while staying with my grandchildren, I was looking for a weeknight meal that we both would enjoy. The soup is made with easy homemade meatballs and nice helping of greens. The perfect comforting soup recipe. I followed this recipe from Giada’s Italian Cookbook. I’ve added a few other ingredients that I found added to the flavor of the soup. 

Ingredients

{meatballs}

• 1 small white onion grated
• ¼ cup fresh parsley chopped fine
• 1 large egg
• 1 large clove garlic minced
• 1 large slice of bread torn into small pieces
• A few dashes of ground black pepper
• 1 teaspoon salt
• ½ cup of grated parmesan cheese
• Approx. 8 ounces ground pork
• Approx 8 ounces lean ground beef

{Broth}

• 12 cups low sodium Chicken Broth
• 1-pound curly endive (may substitute escarole or spinach)
• 2 large eggs
• 1 teaspoon flour
• 2 Tablespoons of grated parmesan cheese
• ½ lemon juice freshly squeezed
• Salt & Pepper to taste (may need to adjust to taste)
• 1/2 tsp basil
• 1/2 tsp thyme

Cooking Directions

Place the broth in a large pot over medium heat and bring to a low simmer.

Meanwhile mix the grated onion, minced garlic, grated cheese, chopped parsley, the pieces of torn bread and the egg.

Once mixed, add the beef and pork and finish mixing thoroughly. To form your meatballs, roll the meat mixture into small (walnut sized) meatballs. Place the formed meatballs on a cookie sheet until ready to cook. Cooking the meatballs in the broth is what gives your soup rich silky flavor.

Once completed, drop the meatballs into the simmering broth to cook. It’s important to add the meatballs all at once. The meatballs are cooked when they rise to the top. It does not take long (approximetely 8-10 minutes).

Now add your torn apart greens.

Next, in a small dish, whisk together the two eggs, the tablespoon of grated cheese and a teaspoon of flour. Pour the egg mixture slowly into the simmering broth and stir with a fork to form ribbons with the egg.  The egg will cook quickly. Add the freshly squeezed lemon juice. Ladle the soup into bowls and top with additional grated cheese.   

Serves approximately 6-8 people and it’s grandchild approved. For my grandchildren, I made a little pastina (tiny itty-bitty noodles) to add to their soup. Served with bread it certainly is delicious!