Recipe courtesy of Rocco DiSpirito

Italian Wedding Soup

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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8 cups homemade chicken broth

3/4 pound ground beef

3/4 pound ground pork

3 eggs, plus 5 eggs

1 cup dry bread crumbs

2 teaspoons dried basil

1 teaspoon dried parsley

1/2 cups grated Parmesan, plus 1 cup

2 medium heads escarole, cleaned and chopped


  1. In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.