Italian Wedding Soup (Giada De Laurentiis' Recipe)

READY IN: 35mins
Recipe by Sandylee

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

Top Review by Heydarl

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.

Ingredients Nutrition


  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.

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