Italian Wedding Soup Recipe: A Family Tradition
I’ll be honest with you – I’m not Italian, and I’ve never actually been to a wedding where they served this soup, which makes the name slightly confusing, doesn’t it? But here’s what I do know: this recipe has become my go-to comfort food because it’s basically a warm hug in a bowl, packed with tender meatballs, fresh greens, and those magical egg ribbons that somehow make everything better when life gets complicated.
Why You’ll Love this Italian Wedding Soup
Every spoonful of this Italian Wedding Soup delivers exactly what your soul craves on a chilly day.
The tender meatballs practically melt in your mouth, while the escarole adds that perfect bitter bite that makes everything sing together.
I love how the egg ribbons swirl through the broth like silk scarves.
It’s comfort food that doesn’t require fancy techniques or ingredients you can’t pronounce.
What really gets me? The way your kitchen smells like an Italian grandmother’s house while it simmers.
Pure magic in a bowl, honestly.
What Ingredients are in Italian Wedding Soup?
This soup comes together with ingredients you probably already have hanging around your kitchen. The beauty lies in how these simple components transform into something that tastes like it took hours to perfect.
The foundation starts with good chicken broth and a mix of ground beef and pork for the meatballs. You’ll need eggs for both binding the meatballs and creating those silky ribbons that float through the soup. Fresh escarole brings that slightly bitter green element that makes the whole dish sing.
Ingredients:
- 8 cups chicken broth
- 3/4 lb ground beef
- 3/4 lb ground pork
- 8 eggs, divided
- 1 cup dry breadcrumbs
- 2 teaspoons basil
- 1 teaspoon parsley
- 1/2 cup grated parmesan cheese (for meatballs)
- 1 cup grated parmesan cheese (for egg mixture)
- 2 heads escarole, cleaned and chopped
A Few Things Worth Knowing About These Ingredients
The combination of beef and pork creates meatballs with the perfect texture and flavor balance. You could use all beef if that’s what you have, but the pork adds a richness that’s hard to replicate.
When it comes to the escarole, don’t panic if you can’t find it. Spinach works in a pinch, though it wilts much faster and has a milder flavor. Kale is another option, but it needs a longer cooking time to become tender.
For the parmesan, freshly grated always beats the pre-shredded stuff. The texture is finer, which means it melts more smoothly into both the meatballs and the egg mixture. Trust me, your soup will thank you for the extra two minutes of grating.
The breadcrumbs act as the glue that holds your meatballs together while keeping them tender. Plain dry breadcrumbs work best here, not the seasoned variety that might compete with your other flavors.
How to Make this Italian Wedding Soup
Making this soup is honestly easier than you might think, though I’ll admit the first time I attempted it, I was convinced I’d somehow mess up the egg part. Spoiler alert: it’s nearly impossible to ruin.
Start by bringing your 8 cups of chicken broth** to a boil in a soup pot over medium heat. While that’s heating up, you’ll tackle the meatball situation. In a mixing bowl, combine 3/4 pound ground beef, 3/4 pound ground pork, 3 eggs (remember, you’re dividing those 8 eggs), 1 cup dry breadcrumbs, 2 teaspoons basil, 1 teaspoon parsley, and 1/2 cup grated parmesan cheese**.
Mix everything together until it’s well combined, but don’t go crazy with the mixing. You want it just combined, not worked to death, or you’ll end up with tough little golf balls instead of tender meatballs. Now comes the fun part: rolling tiny bite-sized meatballs. I’m talking small here, maybe about the size of a large marble. Your hands will get messy, but that’s half the charm of homemade soup.
Once your broth is bubbling away, drop those little meatballs right in. Don’t worry about being gentle, they can handle it. Add your 2 heads of chopped escarole**** at the same time. The beautiful thing about this method is that everything cooks together, and you’ll know the meatballs are done when they float to the surface, usually around 7 to 8 minutes. The escarole will wilt down considerably, which is exactly what you want.
While everything’s simmering, grab another bowl and whisk together your remaining 5 eggs with the remaining 1 cup of grated parmesan cheese. This creates your egg drop mixture, and here’s where things get slightly dramatic. You need to add this mixture to the soup while stirring continuously.
Pour it in slowly, like you’re creating egg ribbons, and keep that spoon moving. The hot broth will cook the eggs instantly, creating those silky strands that make this soup so special.
The whole process takes maybe 15 minutes from start to finish once your broth is hot. When the escarole has wilted completely and your meatballs are bobbing around like little flavor bombs, you’re done. Simple as that, and somehow it tastes like you’ve been stirring it all afternoon.
Italian Wedding Soup Substitutions and Variations
While I’m a firm believer in sticking to tradition most of the time, Italian Wedding Soup is surprisingly flexible when you need to work with what’s in your fridge.
Can’t find escarole? Spinach works perfectly, though it cooks faster. Kale’s another solid choice if you like heartier greens.
For the meatballs, I’ll swap ground turkey for a lighter version, or use all beef if that’s what I have. Some cooks add rice or orzo instead of the egg-cheese mixture at the end.
Short on parmesan? Romano cheese brings similar sharpness. Even a splash of heavy cream creates richness when cheese runs low.
What to Serve with Italian Wedding Soup
What goes best alongside a steaming bowl of Italian Wedding Soup? I’m thinking crusty bread, obviously.
Those crispy edges are perfect for dunking, and honestly, who doesn’t love a good bread situation?
A simple Caesar salad works beautifully too. The crisp romaine cuts through all that rich broth nicely.
Or maybe some garlic knots if you’re feeling fancy.
Wine? I’d go with a light Pinot Grigio or Chianti.
Nothing too heavy since the soup’s already doing the heavy lifting here. Keep it simple, keep it Italian, and you’re golden.
Final Thoughts
Honestly, this soup is comfort food at its finest, and I can’t think of a better way to warm up on a cold day.
When I make this, I know I’m serving something special. Something that connects families across generations.
The beauty lies in its simplicity. Ground meat, fresh vegetables, good broth. That’s really all you need to create magic in a bowl.
I always tell people, don’t stress about perfect meatballs.
Even the wonky ones taste incredible once they’re swimming in that rich, savory broth with tender escarole and silky egg ribbons.
Italian Wedding Soup
Equipment
Ingredients
- 8 cups chicken broth
- 3/4 lb ground beef
- 3/4 lb ground pork
- 8 eggs divided
- 1 cup dry breadcrumbs
- 2 teaspoons basil
- 1 teaspoon parsley
- 1/2 cup grated parmesan cheese
- 1 cup grated parmesan cheese
- 2 heads escarole cleaned and chopped
Instructions
- In a large soup pot over medium heat, bring chicken broth to a boil.
- In a bowl, mix ground beef, ground pork, 3 eggs, breadcrumbs, basil, parsley, and 1/2 cup parmesan cheese.
- Mix well and form mixture into tiny bite-size meatballs.
- Drop the meatballs into the boiling broth.
- Add chopped escarole to the pot.
- Cook for 7-8 minutes until meatballs rise to the top and are fully cooked.
- Continue cooking until escarole is wilted.
- In another bowl, mix the remaining 5 eggs with the remaining 1 cup parmesan cheese.
- Add egg mixture to soup while stirring continuously until eggs are cooked through.
Notes
- Don’t worry about making perfectly shaped meatballs – irregular shapes add rustic charm and taste just as delicious
- You can substitute spinach for escarole if preferred, but add it later as it wilts faster
- Make meatballs ahead of time and freeze them for quick soup assembly later
- For richer flavor, use half beef broth and half chicken broth
- Stir the egg mixture slowly to create silky ribbons rather than scrambled chunks
- Leftover soup keeps well for 3 days in the refrigerator
- Add the egg mixture off the heat if you prefer a more delicate texture
Nutrition
Frequently Asked Questions
Why Is It Called Italian Wedding Soup if It’s Not Served at Weddings?
I’ll explain why it’s called Italian wedding soup despite not being served at weddings. The name comes from “minestra maritata,” meaning “married soup,” referring to how the ingredients blend perfectly together, not actual weddings.
Can I Freeze Italian Wedding Soup for Later Meals?
I’d recommend freezing the meatballs and broth separately from the escarole and egg mixture. The greens become mushy when frozen, and you’ll get better texture reheating just the base.
How Long Does Homemade Italian Wedding Soup Last in the Refrigerator?
I’ve found homemade Italian wedding soup stays fresh in the refrigerator for three to four days when stored properly in airtight containers. I always cool it completely before refrigerating to maintain quality.
What’s the Difference Between Italian Wedding Soup and Other Meatball Soups?
I notice Italian wedding soup’s distinctive from other meatball soups because it combines tiny meatballs with escarole and beaten eggs stirred in, creating those characteristic egg ribbons that other meatball soups don’t have.
Can I Make the Meatballs Ahead of Time Before Adding to Soup?
You can definitely make the meatballs ahead of time. I’d form them, place on a baking sheet, and refrigerate for up to 24 hours before dropping into the boiling broth.