Italian Wedding Soup

I am looking for a recipe for this soup. It has pasta, beans, veggies and meatballs in it with a tomatoe base. Any help would be wonderful.

Hi Shelley. Here are three recipes…enjoy!

Italian Wedding Soup

This is an authentic recipe, courtesy of, Giada De Laurentiis

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings


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


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

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.

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.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Italian Wedding Soup

Recipe courtesy of Rocco Despirito

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 6 to 8 servings


8 cups homemade chicken broth
3/4 pound ground beef
3/4 pound ground pork
3 eggs, plus 5 eggs
1 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cups grated Parmesan, plus 1 cup
2 medium heads escarole, cleaned and chopped

In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

Italian Wedding Soup

Prep Time: 30 minutes
Cook Time: 30 minutes
ield: 4 servings


2 slices stale white sandwich bread, crusts removed
3/4 pounds ground turkey
1/4 cup grated Pecorino Romano, plus extra for serving
1/4 cup chopped fresh flat-leaf parsley
1 large egg, beaten
2 cloves garlic, minced
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil


2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 rib celery, diced
1 medium carrot, diced
4 cloves garlic, minced
2 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
1 head escarole (about 1 pound), coarsely chopped
8 cups chicken broth, homemade or low-sodium canned
1/2 cup chopped canned plum tomatoes
Kosher salt and freshly ground black pepper

Grate the stale bread on a box grater, or pulse into crumbs in a food processor.

Put the bread crumbs in large bowl with 1/3 cup cold water to re-hydrate. Add the ground turkey, 1/4 cup Pecorino, parsley, egg, garlic, and salt, and mix until evenly combined. Season with pepper. Using your hands, gently form the meat mixture into 3/4 to 1-inch meatballs. (Packing the meat mixture too tightly together will result in tough meatballs). Put on a baking sheet, cover, and refrigerate for at least 1 hour or up to 24.

Heat the olive oil in a large soup pot over medium heat. Add the meat balls and brown, turning occasionally. Transfer to a platter. Add the onion, celery, carrot to the pot, and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, thyme, and red pepper and cook another 3 minutes.

Stir in the escarole and cook until just wilted, about 2 minutes. Add the chicken broth and tomatoes and bring to a gentle simmer. Return the meatballs to the pot, cover and cook for 10 minutes, stirring once or twice. Season with salt and pepper, to taste. Ladle the soup into warm bowls. Drizzle some olive oil and Pecorino over each serving.

B-man :wink: