Italian Wedding Soup (Giada De Laurentiis' Recipe)

Total Time
35mins
Prep 15 mins
Cook 20 mins

I found this recipe on the internet when searching for a good recipe for Italian Wedding Soup.

Ingredients Nutrition

Directions

  1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
  2. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  3. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Most Helpful

Reasonably easy to make, with good results. I followed the recipe, using pork & veal mince and baby spinach instead of endive. I thought this lacked a bit of flavour, but DH really enjoyed it. Will make again, adding some herbs for extra flavour. Thanks for sharing this recipe.

Heydarl September 16, 2010