Italian Wedding Soup

Italian Wedding Soup

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Snack/Appetizer



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, crust trimmed, bread torn into small pieces
  • 1/2 cup grated Parmesan cheese
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper

For the soup:

  • 12 cups low-sodium chicken broth
  • 1 pound curly endive, coarsely chopped
  • 2 large eggs
  • 2 tablespoons freshly grated Parmesan cheese
  • Salt and pepper, to taste


  1. In a large bowl, combine onion, parsley, egg, garlic, salt, pepper and bread pieces. Stir in cheese, beef and pork.
  2. Roll the meat mixture into 1-inch balls. Transfer meatballs to a baking sheet.
  3. In a large pot over medium-high heat, bring the broth to a boil. Add the meatballs and endive. Simmer until the meatballs are cooked through, about 8 minutes.
  4. In a medium bowl, whisk the eggs and cheese.
  5. Stir the egg mixture into the soup until combined. Season with salt and pepper to taste.