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!

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


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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

How to Make Italian Wedding Soup


  • 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.

Printable Recipe Card

About Italian Wedding Soup

Regional Style: Italian
Other Tag: Healthy

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