Italian Wedding Soup Recipe

Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb ground beef; 1 egg, slightly beaten; 2 tablespoons plain breadcrumbs; 2 12-3 tablespoons parmesan cheese; 1 tablespoon parsley; ½ teaspoon onion powder (or more); ½ teaspoon garlic powder (or more); 14-½ teaspoon seasoning salt; 14-½ teaspoon pepper; 8 cups chicken broth; 2 cups escarole, rinsed 3 times and coarsley chopped; ⅓ cup carrot, minced; ½ cup tiny pasta (Acini Di Pepe or Orzo); 1 (15 ounce) can cannellini beans (optional)

Servings: persons

12 lb ground beef
1 egg, slightly beaten
2 tablespoons plain breadcrumbs
2 12-3 tablespoons parmesan cheese
1 tablespoon parsley
½ teaspoon onion powder (or more)
½ teaspoon garlic powder (or more)
14-½ teaspoon seasoning salt
14-½ teaspoon pepper
8 cups chicken broth
2 cups escarole, rinsed 3 times and coarsley chopped
⅓ cup carrot, minced
½ cup tiny pasta (Acini Di Pepe or Orzo)
1 (15 ounce) can cannellini beans (optional)

1
Mix the first 9 ingredients for the meatballs.
2
With a slightly heaping 1/2 t measuring spoon measure out and roll 55-60 tiny meatballs.
3
Set in fridge or freezer to firm up.
4
Lightly fry or leave them raw and just drop in the soup when it's time.
5
Heat broth to boiling.
6
Add the carrot and escarole.
7
Return to boil and drop in the meatballs and pasta.
8
Turn down and simmer for 15-20 minutes.
9
Add parmesan cheese at end of cooking time.
10
Add the beans (if using) about 10-15 minutes before serving.
11
Note: I like to use parmesan/romano cheese for stronger flavor.
12
You can also use spinach instead of escarole but it does have a stronger flavor.
13
And I've also used 1/2 T basil and 1/2 T parsley instead of all parsley.
14
Serve with a great crusty bread!

4792

kcal

Calories

310

Fat

Carbs

413

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 lb ground beef, 1 egg, slightly beaten, 2 tablespoons plain breadcrumbs, 2 12-3 tablespoons parmesan cheese, and more.

Yes, Italian Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Wedding Soup

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