Prep 30 mins
Cook 15 mins
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.
- 1 small onion, chopped
- 59.14 ml chopped fresh Italian parsley
- 1 egg
- 9.85 ml garlic, minced
- 4.92 ml salt
- 1.23 ml pepper
- 118.29 ml parmesan cheese
- 59.14 ml unseasoned breadcrumbs
- 226.79 g lean ground beef
- 226.79 g ground pork
- 2365.9 ml chicken broth
- 453.59 g escarole, coarsely chopped
- 2 eggs
- 158.51 ml parmesan cheese, grated
- salt and pepper
- In a large bowl stir together first 6 ingredients.
- Stir in cheese and bread crumbs.
- Mix in meats with your hands.
- Roll into 1 inch meatballs (about 75).
- Place on baking sheet.
- Bring broth to a boil in a large pot over medium high heat.
- Add meatballs and escarole and simmer about 10 minutes.
- 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.
- Season with salt and pepper.
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!
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.
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.