Photo: Italian Wedding Soup Recipe
Ingredients
Meatballs:
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
Soup:
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
Directions
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.
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.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 306 reviews
By ginneygun
on February 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Followed the recipe they way it was written and the soup was fantastic!
By stickyfingers11
Chicago area
on February 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Hey if it's a Giada recipe it must be worth the try. It's easy and very tasty and the only things I changed were I used spinach ( instead of endive and I also added in some thin sliced strips of carrot not only for taste but color mostly. I've been a chef for 27 years and yes it's true, "You can teach an 'ol dog new tricks", thanks Giada
By cpaglia314
Pitman
on January 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make soup everyday for my pizzeria in southern New Jersey... I came across this recipe and gave it a try... WELL... This soup was so quick and easy to make and the flavor is wonderful. I did use escarole in the soup and cooked my meatballs in the chicken broth as stated in the recipe. (I never did that beforeI think that made a huge difference in the flavor. I also i'm a little heavy handed when it comes to grated cheese. I use internet recipes all the time but this is the first time i ever posted a review. Cheers!
Read all 306 reviews