Total Time
4hrs 45mins
Prep 45 mins
Cook 4 hrs

When my mother (now 86 years old) was a young married woman, she rented an apartment from a couple that were Italian immigrants. The wife taught my mother to cook. This is Mrs. Tagglieri's recipe. We requested it often growing up. I hope you enjoy it.

Ingredients Nutrition


  1. Bring three quarts water, tomatoes, beef broth, chicken broth, soup bone, onion, and celery to a low boil for two hours.
  2. Add escarole and carrots; cook for an additional hour.
  3. Make small meatballs with ground chuck, egg and breadcrumbs.
  4. Roll meatballs in parmesan cheese.
  5. Add to simmering soup and cook for one additional hour.
  6. Serve with additional parmesan cheese to sprinkle on top and a good crusty italian bread.
  7. It is not necessary to cook the meatballs before adding to the soup as long as you let them simmer for the entire hour, being careful to stir gently every 10 to 15 minutes.
Most Helpful

This is a wonderful comforting soup. I followed your instructions exactly. I cooked the meatballs seperately before adding to the soup (just a personal preference in doing it that way). Wonderful flavor and what a nice tribute to your mother and Mrs Tagglieri for sharing this recipe with us. How very nice of you. This is definitely a "keeper".

Merlot December 31, 2003

Out of this world. I made this to freeze for lunches and quick dinners. I ended up doing a little test taste when the soup was done and boy did I enjoy it. The soup bone really makes a difference and I would suggest that anyone making this soup use it. Thanks for a winner!

atm1970 October 15, 2006

This made up into a wonderfully delicious soup which I highly recommend to soup lovers. I used the optional soup bone which made for that great old fashioned taste. I did brown my meatballs in the oven before adding. The aroma had our mouths watering. Served with crusty rolls this made for a delicious evening meal. Thank you and your mother for sharing Mrs Tagglieri's Meatball soup!

Gerry October 18, 2005