Italian Wedding Soup

Nothing can beat curling up with a hot bowl of soup on a cold, snowy night. This Italian Wedding Soup will warm your bones with its escarole and mini garlic and cheesy meatballs.

Italian Wedding Soup

Never a huge fan of Italian Wedding soup, always being turned off by the canned variety (it just looks so gross), I’ve officially converted to the homemade stuff. As I was putting this soup together I thought that the mini meatballs could stand alone as an appetizer. Mental note made for my next party! They’re. So. Good.

Stay warm and toasty!

Italian Wedding Soup
Serves 6
The perfect soup to warm your bones on a cold winter day.
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
For the meatballs
  1. 1 1/2 pounds ground meatloaf mix (beef, pork and veal)
  2. 3/4 cup bread crumbs
  3. 1 large egg
  4. 1/2 cup pecorino romano cheese, grated (my favorite brand is Locatelli)
  5. 1 garlic clove, minced
  6. 1 teaspoon dried oregano
  7. 1 teaspoon salt
  8. 1 teaspoon pepper
  9. 4 tablespoons olive oil
For the soup
  1. 3 1/2 tablespoons olive oil
  2. 1 medium onion, finely diced
  3. 5 garlic cloves, minced
  4. 8 cups chicken stock (shortcut: use two 32 ounce boxes of Natural Kitchen Basics Original Chicken Stock)
  5. 1 bunch escarole, trimmed and deveined of stem
  6. 1 teaspoon salt
  7. 2 large eggs
  8. 1/2 cup pecorino romano cheese, grated (my favorite brand is Locatelli)
  1. Make the meatballs - in a large mixing bowl, mix the meat, bread crumbs, egg, garlic, cheese, oregano, salt and pepper. Roll into 1" balls.
  2. Drizzle 4 tablespoons of olive oil in a large pan over medium heat. Cook the meatballs in batches, turning each one every few minutes until golden brown. Place cooked meatballs on a plate lined with paper towels. Set aside.
  3. Begin making the soup - drizzle 3 1/2 tablespoons of olive oil in a large pot over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic and saute for another 2 minutes.
  4. Add the chicken stock to the pot and bring it all to a boil.
  5. Bring the heat down to a simmer and add the escarole. Stir, cover and let simmer for 10 minutes.
  6. Add the meatballs and 1 teaspoon of salt. Cover and simmer another 5 minutes.
  7. Whisk the 2 eggs and remaining cheese in a small bowl. Slowly pour it into the soup, stirring constantly.
  8. Cover and simmer for 1 minute.
  9. Serve immediately with a sprinkle of pepper on top.
  1. This soup is best if eaten within 3 days, stored in the fridge. Or, feel free to freeze leftovers!
Adapted from The Kitchn
Adapted from The Kitchn
Fancy Fork

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