Italian Wedding Soup

Carol Perricone


My family loves new and different recipes, so I have a habit of looking in magazines, newspapers, and old cookbooks for them. I came across this recipe in a newspaper and decided to make it. It's so good, that we can't wait for the weather to cool off so I can make it.

★★★★★ 1 vote
15 Min
50 Min
Stove Top


1 bunch
escarole, or fresh spinach
6 qt
chicken broth
3 large
carrots, chopped


1 lb
ground beef, or ground turkey
2 large
1/2 c
very finely minced onion
1 c
plain bread crumbs
1 c
freshly grated parmesan cheese
1 tsp
1 tsp
freshly ground pepper, or to taste
8 oz
ditalini or tubetti pasta, or any small pasta
freshly grated parmesan cheese to sprinkle over soup


1Trim escarole by cutting off stem ends. Separate leaves and wash well in cool water, especially the center of leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups. *If using spinach, rinse well before adding to soup.
2In a large pot, combine the escarole, or spinach, broth, and carrots. Bring to a simmer and cook until escarole is tender, about 30 minutes.
3Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1-inch in diameter.
4When escarole or spinach, is cooked, stir in the pasta and return to a simmer. Carefully drop the meatballs into the soup. Cook over low heat. stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning.
5Ladle soup into bowls, and sprinkle with the extra parmesan cheese, if desired.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: Italian