Italian Wedding Soup (Giada De Laurentiis' Recipe)

Name: Italian Wedding Soup (Giada De Laurentiis' Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 cheese; 8 ounces ground beef; 8 ounces ground pork; fresh ground black pepper; Soup; ½ cups low sodium chicken broth; 1 lb curly endive lettuce, coarsely chopped (1 pound of escarole would be a good substitution); 2 large eggs; 2 tablespoons freshly grated parmesan cheese, plus extra for garnish; salt & freshly ground black pepper

Servings: persons

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 cheese
8 ounces ground beef
8 ounces ground pork
fresh ground black pepper
Soup
½ cups low sodium chicken broth
1 lb curly endive lettuce, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoons freshly grated parmesan cheese, plus extra for garnish
salt & freshly ground black pepper

1
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.
2
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.
3
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Meatballs, 1 small onion, grated, 1/3 cup chopped fresh Italian parsley, 1 large egg, and more.

Yes, Italian Wedding Soup (Giada De Laurentiis' Recipe) 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.

That's it — enjoy your meal!