The Best Italian Wedding Soup
Lots of work but worth it!
The Stock
  • 14cups water
  • 1 whole chicken4 to 5 pounds
  • Salt and black pepper to tasteabout ½ teaspoon of salt and ¼ teaspoon of black pepper
The Meatballs
  • 1 small onionminced
  • 1/2cup Italian-seasoned bread crumbs
  • 1/2pound lean ground beef
  • 1/2pound hot Italian sausagecasings removed
  • 1 egg
  • 1teaspoon garlic powder
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
The Soup
  • Stock from above
  • Chicken from above
  • Meatballs from above
  • 3pounds fresh escarolewashed, trimmed, and chopped
  • 2 stocks celerywashed, trimmed, and chopped
  • 2 whole carrotswashed, trimmed, and sliced
  • 1 whole onionwashed, trimmed, and chopped
  • 1/4cup grated parmesan cheeseoptional
  • 1 large eggbeaten
Preparing the Stock
  1. In a large soup pot add the water, chicken, salt and pepper. Cook over low for 3 hours.
  2. Remove chicken from pot. Cool the stock and drain the liquid through a small mesh colander into another large soup pot. Place the liquid on the side for later.
  3. Remove skin from chicken and discard. Remove meat from chicken and tear into small pieces. Place chicken on the side for later.
Making the meatballs
  1. Break off pieces of the mix and roll into ½ inch meatballs. If you are lazy you can roll into 1 inch meatballs (but they taste better when small).
  2. In a large stainless steel bowl combine all the ingredients (yes at once). Mix the contents of the bowl until consistent.
  3. Place meatballs on the side. Optionally, brown in a skillet for 5 minutes, turning often. Drain liquid and place meatball on side (healthy). Makes 10 to 11 dozen mini-meatballs.
Bringing it all together
  1. The stock is already in a large soup pot. Bring stock to a boil and add chicken, celery, carrots and onion. Reduce heat to low and cook for 2 hours or until the vegetables are medium-soft.
  2. Add meatballs to the pot and cook for 60 minutes on medium. Reduce the heat to medium-low and add the escarole. Cook for 30 minutes or until tender.
  3. Stir in the cheese (optional). Cook an additional 5 minutes. Serve hot. Taste better the next day!
Recipe Notes

Most people like to place their Wedding soup in a bowl and THEN put on the Parmesan cheese, to taste.


The Best Italian Wedding Soup |