Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Italian Wedding Soup Recipe
    Lost? Site Map

    Italian Wedding Soup

    Italian Wedding Soup. Photo by Cookin'Diva

    1/1 Photo of Italian Wedding Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Cooks4_6's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Meatballs

    Soup

    Directions:

    1. 1
      In a large bowl stir together first 6 ingredients.
    2. 2
      Stir in cheese and bread crumbs.
    3. 3
      Mix in meats with your hands.
    4. 4
      Roll into 1 inch meatballs (about 75).
    5. 5
      Place on baking sheet.
    6. 6
      Bring broth to a boil in a large pot over medium high heat.
    7. 7
      Add meatballs and escarole and simmer about 10 minutes.
    8. 8
      Whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.
    9. 9
      Season with salt and pepper.

    Browse Our Top European Recipes

    Ratings & Reviews:

    • on February 28, 2007

      55

      The instructions are written very clearly and this is the way authentic Wedding Soup is supposed to be made. My only change was to use less minced onion in the meatballs, but other than that change, this is a great recipe for my family. Growing up, we enjoyed this soup often...sometimes with a diced carrot added to the broth at the same time as the escarole (nice color), and sometimes with "pastina" (small pasta) added to the broth for a heartier soup. These are acceptable changes (tee hee), but avoid the recipes where you see strange ingredients such as ketchup, pizza sauce, etc!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2007

      45

      Good flavor! Spicy, but not too spicy. I had 16 oz. of ground Italian sausage that I used instead of the beef & pork. I neglected to read the part of the recipe that said "meatballs." When I started gathering the ingredients and saw step 4, I decided I wasn't in the mood to roll 75 meatballs. So, instead I put the garlic & sausage in a pot to brown. Then I added parsley, salt, & pepper. It turned out quite yummy.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2011

      55

      Very good recipe. I have made it a few times and made some changes to suit our taste. I don't put onions in the meatballs instead I add a teaspoon of basil and a touch of olive oil and so far I have only used beef. The longest part is to make the meatballs as small as I can. I use homemade broth, add about a cup of chopped carrots and 1/2 to 1 cup of acini di pepe pasta ( depending on how much broth I have). Towards the end I whisk the eggs alone and slowly add them to the broth when it is at a high boil. I serve the soup with the Parmesan on the table for everyone to add to their bowls. My sons girlfriend was here for dinner and asked what was for dinner, when I told her she responded "Finally". I guess they don't think I make it often enough. I usually make a huge bath of meatballs and freeze them on trays before putting them in Ziplock bags. With half the batch I made small meatballs for my soup and the other half I make larger ones to use in my spaghetti sauce or for meatball sandwiches.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Italian Wedding Soup

    Serving Size: 1 (467 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 291.4
     
    Calories from Fat 151
    52%
    Total Fat 16.8 g
    25%
    Saturated Fat 7.0 g
    35%
    Cholesterol 121.4 mg
    40%
    Sodium 1546.9 mg
    64%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.8 g
    7%
    Protein 25.9 g
    51%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites