Italian Wedding Soup

READY IN: 30mins
Recipe by MizzNezz

Classic soup.

Top Review by Marie

I started this soup by adding carrots, onions and celery, finely diced and sauteed in olive oil. Then I proceeded with the recipe except adding 1/2 c acine de pepe (very small pasta). Very good tasting!

Ingredients Nutrition


  1. In soup pot on med heat, bring broth to a boil.
  2. In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
  3. Mix well and form into tiny bite size balls.
  4. Drop the balls into the broth.
  5. Add escarole.
  6. When meatballs rise to the top, they are cooked, (7-8 minutes).
  7. When ecsarole is wilted it is done.
  8. In another bowl, mix the remaining eggs with the remaining parmesan.
  9. Add to soup, stirring continuously, until cooked through.

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