Italian Wedding Soup

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I changed the recipe slightly--- left the egg & cheese out of the soup, used spinach and added some pastatini. It's very good & easy to make. My family loves it!

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I have made this soup many times. I substitute the escarole for whatever I have in the garden or fridge, kale, spinach, swiss chard. I add acini di pepe. I also double the recipe and freeze it in individual sized portions. If you do this, the acini di pepe adsorbs most of the liquid, so I just add more chicken stock when I reheat the frozen portions.

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I love this soup. I've grown up eating homemade wedding soup and have had many variations, but this is my favorite type - broth, egg drizzle, meatballs, greens and that's it. I used spinach instead of the endive mainly because I like the look of it better. I was trying to keep it healthy, so I used 90/10 beef. It was just enough fat to still keep the meatballs moist and flavorful. I had so many meatballs and I was skeptical of my meatball-to-broth ratio, so I added a little extra chicken broth, maybe about 3 or 4 more cups. At the end I added some crushed red pepper flakes to give the soup a little kick. I would serve this to my Italian family any day.

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This soup is excellent! I usually use spinach instead of curly endive.

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This soup is delicious! Although, if you're making it for only 2 people, try halving the recipe. I made the full recipe for my husband and myself and it turned out to be way too much. It tastes great re-heated, but after so many meals straight you get a little sick of it! As other reviewers have mentioned, I used spinach instead of curly endive and it turned out great. Will definitely make again!

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I've seen many versions of this soup...but this is the most authentic one! Don't be afraid to add the eggs...that's what makes it authentic. Easy to make and delicious. Just like my Italian grandma and mother taught me.!! I use escarole but any leafy green will do. Now that the weather is getting colder...please try this. You won't be disappointed!!

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I have made this soup several times & endive just does it justice. I use pinage in a pinch or escarole. I also put orzo in for a pasta. Just throw it in towards the end or even in the left over while it is still hot. It won't absorb as much stock then.

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having grown up in Western PA where this soup has been served for many, many years, the true version uses ground veal with seasoning and cheese for the the meatballs- beef is too heavy. And, make the meatballs the size of small marbles so that they easliy fit on your spoon. Usually use small pasta (instead of the egg and spinach too. My guests always love this soup.

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I've made this soup twice and my family loves it. I did make a few changes such as substituting ground chicken for the beef and pork, substituting spinach for half of the escarole and endive, using plain bread crumbs instead of bread and adding a small pasta. I also pre-baked the meatballs to give them a bit of a toasty flavor. The egg and Parmesan mixture that is added at the end makes the dish.

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This was my 1st time making this soup. I thought it was really good, Especially with the grated pam cheese that you add at the end. I read the other reviews before I started. I used half of a pouns of 95% lean ground beef with a pound of ground turkey for the meatballs. With that amount I was able to make extra meatballs to use on another night. I decided to brown the meatballs before putting them in the soup and I;m glad I did. Ii added Acini di pepe and used spinach. I would try it the other way next time to see what one I like better. I think this soup was VERY good.