Italian Wedding Soup

Angela Pietrantonio


Another great Italian soup handed down from my husbands sister! We love to cook & bake Italian dishes and this one is one of the best soups!

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★★★★★ 1 vote
4 to 6
10 Min
1 Hr 15 Min


1 lb
chicken breast with skin and bone
8 c
2 large
carrots, diced
2 large
celery stalks, diced
1 large
onion, chopped
1 large
bunch escarole, shredded
1/2 c
fresh parsley, chopped
1 pkg
small shells
salt and pepper to taste


1 lb
ground beef
1/2 c
grated parmesan cheese
1/2 c
bread crumbs, seasoned
1/4 c
parsley, chopped
1 large
1/2 tsp
garlic powder
1/2 tsp
1/4 tsp
ground black pepper


1For Meatballs:

Preheat oven to 350*. Combine all ingredient in large bowl. Mixture should be firm, add more breadcrumbs in mushy. Shape meat into small bite size meatballs. Place on a lightly oiled pan and bake 20 minutes or until done. Add to soup.

2For Soup:

Add chicken and water to a large pot and bring to a boil. Add carrots, celery and onion. Turn heat to low, cover and simmer for 1 hour. Remove chicken (save for another use), skin and bones.

3Add small pasta shells, meatballs, escarole and parsley, cover and simmer 15 minutes. Season with salt and pepper.

About this Recipe

Regional Style: Italian
Other Tag: Healthy