Italian Wedding Soup

This classic Italian Wedding Soup combines savory beef and pork meatballs with fresh escarole and silky egg ribbons in a rich chicken broth. A comforting bowl of tradition that brings families together with every spoonful.

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Course: Appetizer

Cuisine: Italian

Keyword: Soup

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 385kcal

Equipment

Medium Saucepan

Heatproof Bowl

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