Why You’ll Love this Italian Wedding Soup
Three reasons to fall in love with this Italian Wedding Soup recipe right away.
First, it’s a complete meal-in-a-bowl with tender meatballs, nutrient-rich escarole, and savory broth that satisfies without weighing you down.
Second, the combination of beef and pork creates perfectly balanced meatballs that practically melt in your mouth, while that parmesan egg mixture adds a silky richness that’s simply divine.
Finally, this soup is impressively versatile.
Need a comforting weeknight dinner? Check.
Looking for something to impress weekend guests? Done.
Want leftovers that actually taste better the next day? You’ve got it.
What Ingredients are in Italian Wedding Soup?
Italian Wedding Soup is a true comfort classic that combines simple ingredients to create an absolutely magical flavor profile. The beauty of this recipe lies in its perfect balance – tender, savory meatballs swimming in rich broth alongside wilted greens. It’s the kind of soup that feels like a warm hug on a cold day, and surprisingly, it doesn’t require any fancy ingredients to achieve that restaurant-quality taste we all crave.
- 8 cups chicken broth
- 3/4 pound ground beef
- 3/4 pound ground pork
- 8 eggs (divided)
- 1 cup dry breadcrumbs
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1 1/2 cups grated Parmesan cheese (divided into 1/2 cup and 1 cup portions)
- 2 heads escarole, cleaned and chopped
When shopping for these ingredients, quality matters but doesn’t need to break the bank. The soup really shines when you use a good chicken broth – store-bought works perfectly fine, but homemade will take it to another level if you happen to have some on hand.
For the meatballs, try to find ground meats with a bit of fat content (80/20 is ideal) rather than super lean varieties, as this keeps them tender and juicy.
And while escarole is traditional and provides a slightly bitter counterpoint to the rich broth, you can substitute other greens like kale or spinach if escarole isn’t available at your local market.
How to Make this Italian Wedding Soup
Making Italian Wedding Soup is surprisingly straightforward, and the results are absolutely divine. Start by bringing 8 cups of chicken broth to a boil in a large soup pot over medium heat.
While your broth is heating, prepare those lovely little meatballs that make this soup so special. In a mixing bowl, combine 3/4 pound ground beef, 3/4 pound ground pork, 3 eggs, 1 cup dry breadcrumbs, 2 teaspoons basil, 1 teaspoon parsley, and 1/2 cup grated Parmesan cheese. Mix everything together thoroughly—I find that clean hands work best for this task, allowing you to feel when all ingredients are properly incorporated without overmixing.
Once your meatball mixture is ready, roll it into tiny, bite-sized balls. Don’t worry about making them perfect; their rustic quality is part of the charm! When your broth reaches a boil, carefully drop these little flavor bombs directly into the hot liquid. No need to brown them first—they’ll cook perfectly right in the broth.
After adding all the meatballs, toss in your 2 heads of cleaned and chopped escarole. The greens will look voluminous at first but quickly wilt down to the perfect proportion. You’ll know your meatballs are done when they float to the top, which takes about 7-8 minutes, and the escarole is perfectly cooked when it’s just wilted.
For the finest results, consider using a premium seafood cookware set that distributes heat evenly throughout your soup pot.
For an elevated dining experience, serve your finished soup with a side of crusty bread and a high-end fondue set for a luxurious appetizer pairing.
For the finishing touch that makes this soup truly magical, prepare the egg mixture. In a separate bowl, whisk together the remaining 5 eggs with 1 cup of grated Parmesan cheese until well combined. Now comes the slightly tricky part—with the soup at a gentle simmer (not boiling), slowly pour in the egg mixture while continuously stirring the soup in a circular motion.
This creates those beautiful, delicate strands of egg throughout the broth, similar to egg drop soup but with the richness of Parmesan. Continue stirring until the eggs are fully cooked, which happens rather quickly. And just like that, your Italian Wedding Soup is ready to ladle into bowls and enjoy while it’s piping hot.
Italian Wedding Soup Substitutions and Variations
Now that you’ve mastered the classic recipe, let’s explore some flexible alternatives that can adapt to your pantry and preferences.
Swap ground chicken or turkey for a lighter version of those meatballs. No escarole? Spinach, kale, or even Swiss chard work beautifully.
I’m a huge fan of adding tiny pasta like orzo or acini di pepe for extra texture.
You might try pecorino instead of parmesan for a sharper flavor profile.
For a heartier soup, toss in some cannellini beans.
And those breadcrumbs? Panko creates exceptionally light meatballs.
Trust me, the possibilities are endless with this forgiving Italian classic.
What to Serve with Italian Wedding Soup
A steaming bowl of wedding soup deserves thoughtful accompaniments that complement its hearty yet delicate flavors.
I love pairing it with a crusty ciabatta or focaccia bread, perfect for sopping up those last precious spoonfuls.
A simple arugula salad with lemon vinaigrette offers a peppery contrast that cuts through the rich broth.
Maybe a plate of antipasti on the side? Think marinated olives, roasted red peppers, and thin-sliced prosciutto.
For dessert, something light works best. A scoop of lemon sorbet or almond biscotti, perhaps?
Trust me, your taste buds will thank you for the thoughtful progression.
Final Thoughts
Although mastering Italian wedding soup takes a bit of patience, the results are undeniably worth every minute spent forming those tiny meatballs.
I love how this traditional recipe balances robust flavors with delicate textures—tender meatballs swimming alongside wilted escarole in that rich, parmesan-infused broth.
What makes this soup special? Perhaps it’s how something so humble transforms into something extraordinary.
The marriage of simple ingredients creates comfort in a bowl.
Much like how simple ingredients transform French toast into a golden breakfast delight, this soup proves that culinary magic often comes from straightforward components.
In many ways, this soup resembles how ground meat mixtures can be transformed into various hearty dishes that bring families together around the dinner table.
