- Italian Wedding Soup
- (Zuppa Per Il Matrimonio)
For the Meatballs:
1 small onion, finely chopped
1/3 cup chopped fresh Italian parsley
1 large egg
1 large clove garlic, peeled, minced
1 teaspoon salt
1/2 cup Italian-style bread crumbs
1/2 cup grated Parmigiano cheese
1 and 1/2 lbs ground beef chuck
Freshly ground black pepper
For the Soup:
16 cups chicken broth or chicken stock
1 lb escarole, washed, coarsely chopped
1 cup small pasta, optional
2 large eggs
2 tablespoons freshly grated Parmigiano cheese, plus extra for garnish
Salt and freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon parsley flakes
Prepare the Meatballs:
In a large bowl, combine the onion, parsley, garlic, salt, pepper and bread crumbs.
Mix in the cheese and the ground beef, mixing thoroughly but trying not to overmix.
Using about 1/2 teaspoon each and with cold hands, shape the mixture into small meatballs no more than 1/2 inch in diameter.
Place them on a foil-lined baking sheet as you make them.
Prepare the Soup:
Bring the broth to a boil in a large pot over medium-high heat.
Add the meatballs and escarole (and pasta if using) and simmer until the meatballs are cooked through and the escarole is tender, about 8 minutes.
In a small bowl, whisk the eggs, cheese, salt, pepper, garlic powder and parsley flakes.
Stir the soup in a circular motion.
While stirring, gradually drizzle the egg mixture into the moving broth, stirring gently to form thin strands of egg, about 1 minute.
Season the soup to taste with salt and pepper.
Ladle the soup into bowls, sprinkle with grated Parmigiano cheese and serve with crusty bread. Serves 16.
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