Italian Wedding Soup Recipe

There are many different variations on Italian Wedding Soups, but the main ingredients are meatballs and greens in a clear broth. Tender Parmesan rich meat balls are floating around in a rich homemade chicken stock surrounded by egg ribbons and fresh kale. If you like hearty soups you defiantly can add some small shaped pasta to it. I like mine more of lighter version. Let’s make some soup!!! 

Serves: 8
 
Ingredients:
For the Meatballs:
1/2 pound ground beef
1/2 pound ground pork
1 small onion, grated
2 Tbsp. fresh Italian parsley, finely chopped
1 tsp. garlic, minced
1 large egg, lightly beaten
2 Tbsp. milk
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated
1 tsp. salt
1 tsp. ground pepper
 
Soup:
12 cups chicken broth
8 oz. kale, coarsely chopped
2 large eggs
2 Tbsp. freshly grated Parmesan,
Salt and black pepper
 
Direction:
To make the meatballs: Combine all ingredients together in a large bowl. Gently mix, don’t overwork it. Using teaspoon-sized scoop, form the meat mixture into small balls about 1 of an inch in diameter.  Place on a baking sheet and set aside.
In a large pot on medium-high heat bring the broth to a boil and add the meatballs; simmer until meatballs are cooked through for about 6-8 minutes.

Add kale and simmer for another 2-3 minutes.

Whisk Parmesan cheese and eggs in separate little bowl.  Stir the soup in a circular motion. Slowly drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season to taste with salt and pepper.


Ladle the soup into bowls; finish it up with Parmesan cheese if desired and nice crusty bread! 
Enjoy!!!
 

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This entry was posted in Soups.

5 comments

  1. Oksana B. says:

    Hi Inessa! My comment does not pertain to this post but to the Italian Strawberry Tart. For some reason the comments are disabled there so I have no where else to post on your website. So, I made the tart 2 times and both times my batter was extremely thick. I see that you put 1/2 cup of heavy cream in the ingredients but do NOT state where to use it? Do I use it in the batter or just for whipped cream? Please specify because I would like to remake the tart one more time if I am supposed to add the heavy cream to the batter.

    • Inessa says:

      Hi Oksana,
      hmm.. I have to check why the comments were disabled, thanks for letting me know. ;)
      The heavy cream is for the topping as a whipped cream, (it shouldn’t go into batter). I am not sure why your batter is getting thick. Make sure your butter is melted. Good luck. :)

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