ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes

Italian Wedding Soup Recipe

Updated on January 31, 2010
Italian Wedding Soup
Italian Wedding Soup

We decided to try out a recipe for Italian Wedding Soup after we had a wonderful bowlful of it at the Denver Airport. It's basically a very simple soup made with beef meatballs and a dark leafy green (the traditional green is curly endive) in a chicken broth. The traditional soup has a "noodle" made of egg that has been lightly scrambled and then by adding the raw egg into the soup and stirring as you go along, it creates ribbons of cooked egg, almost like noodles in the soup. After returning back to San Francisco, I did a search for a recipe and came across one from Giada De Laurentiis, one of my favorite Italian chefs, so I decided to give it a go. I tweaked the recipe a bit by using spinach instead of curly endive, because I can say that I'm pretty sure I've never seen that in my local grocery store and I just like spinach. Also, after having tried the soup, it seemed it needed something more substantial and I think next time I would add some very small pasta, such as orzo.

Additionally, I was planning on halving the recipe since it said it made 8 servings.  Since the meatball recipe called for 1 egg, I wasn't quite sure how to halve that so I ended up making the full recipe of meatballs.  The meatballs I didn't cook in the soup, I put on the baking sheet and baked them in the oven on 400 degrees for about 10-12 minutes.  I served them with some pasta sauce and they were really yummy!!


For the meatballs:

  • 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, with crusts removed and torn into small pieces
  • 1/2 cup grated Parmesan
  • 8 oz ground beef
  • 8 oz ground pork
  • pepper


  • 12 cups low-sodium chicken broth
  • 1 lb curly endive, coarsely chopped (we used spinach instead)
  • 2 large eggs
  • 2 tablespoon Parmesan, plus extra for garnish if you like
  • Salt and pepper


  1. Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using about 1 1/2 teaspoons for each, shape the meat mixture into meatballs. Place on a baking sheet.
  2. Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and your leafy green of choice and simmer until the meatballs are cooked through and greens are tender, about 8 minutes. (Note that since we used spinach and I knew that it would cook very quickly, I only added the spinach right before adding the egg mixture.)
  3. Whisk the eggs and cheese in a medium bowl to blend. While stirring the soup, slowly drizzle the egg mixture into the broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup with salt and pepper.
  4. Ladle the soup into bowls and serve. Add more parmesan to the soup as desired and enjoy!!


    0 of 8192 characters used
    Post Comment

    No comments yet.