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Famous Italian Wedding Soup

5.0(5)

Traditionally this soup is served at Italian weddings, but my family made it every time we wanted to feel the "love". This reminds me of my Italian (Scavo / Rotella) family recipe.

by Cook4_6·published 2006-12-02

Open original recipe

European

Servings

8 serving(s)

Total time

45 min

prep 30 min

Calories / serving

291 kcal

Ingredients (15)

serves

1 small onion, choppedonion
1/4 cup chopped fresh Italian parsleyparsley
1 eggegg
2 teaspoons garlic, mincedgarlic
1 teaspoon saltsalt
1/4 teaspoon pepperpepper
1/2 cup parmesan cheeseparmesan
1/4 cup unseasoned breadcrumbs
8 ounces lean ground beefground-beef
8 ounces ground porkground-pork
10 cups chicken brothchicken-broth
1 lb escarole, coarsely chopped
2 eggsegg
2/3 cup parmesan cheese, gratedparmesan
salt and peppersalt-and-pepper

Instructions (9 steps)

01In a large bowl stir together first 6 ingredients.
02Stir in cheese and bread crumbs.
03Mix in meats with your hands.

Roll into 1 inch meatballs (about 75).

05Place on baking sheet.

06Bring broth to a boil in a large pot over medium high heat.

07Add meatballs and escarole and simmer about 10 minutes.

08Whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.

09Season with salt and pepper.

Nutrition (per serving)

Calories: 291 kcal
Protein: 26 g
Fat: 17 g
Saturated fat: 7 g
Carbs: 7 g
Fiber: 2 g
Sugar: 2 g
Sodium: 1547 mg
Cholesterol: 122 mg

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Rich recipe — supports nutrition-aware planning.