Italian Wedding Soup

  • prep time15 min
  • total time 35 min
  • serves 8
Giada De Laurentiis
Giada De Laurentiis Everyday Italian

Pork and beef meatballs are served in a flavourful broth with curly endive (or escarole, if you prefer to substitute).

105 Ratings
Directions for: Italian Wedding Soup



1 small onion, grated

⅓ cup chopped fresh Italian parsley

1 large egg

1 tsp garlic, minced

1 tsp salt

1 slice fresh white bread, crust trimmed, bread torn into small pieces

½ cup grated Parmesan

8 oz ground beef

8 oz ground pork

Freshly ground black pepper


12 cups low-sodium chicken broth

1 lb(s) curly endive, coarsely chopped (1 lb of escarole would be a good substitution)

2 large eggs

2 Tbsp freshly grated Parmesan, plus extra for garnish

Salt and freshly ground black pepper



1. 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.


1. 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.

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

See more: Soup, Pork, Cheese, Beef, Appetizer, Bread, Dinner, Eggs/Dairy, Italian

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