Italian Wedding Soup

READY IN: 2hrs 30mins
Recipe by Kate DeMello

This recipe is FROM SCRATCH - like my grandmother used to make it. Brings back GREAT childhood memories!

Top Review by Sweet Basileena

This soup is awesome!!! I made a huge pot of it and invited the neighborhood over after Trick or Treating. Everyone (yes even the kids) raved about it for days afterward! The only thing I did differently was I made my own stock and used spinach. Thanks so much for sharing this wonderful recipe!

Ingredients Nutrition


  1. In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
  2. Bring to a boil and simmer 2 hours or until chicken is tender.
  3. Remove chicken, cook and cut into small pieces.
  4. Strain broth and return to kettle.
  5. Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
  6. Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
  7. Add cubed meat and meat balls (see below).
  8. Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
  9. Stir constantly.
  10. Serve with flavored croutons.
  11. Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
  12. Drop into pan of boiling water 5 minutes.
  13. Remove with slotted spoon and set aside.
  14. Add to Italian wedding soup along with cubed chicken.
  15. I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
  16. ENJOY!

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