Italian Wedding Soup

It’s funny how some things come about. For example this recipe stemmed from a conversation I had with some of our neighbors. We got on the topic of food, as we pretty much always do, and we started talking about soup, as it is nearing soup season here in Wisconsin. I brought up the idea of Italian wedding soup, as obviously I was craving it, and later that day I was in the kitchen making it. I wanted a bit of a simple soup, but one that was hearty and that could be eaten over the course of a few days. This was exactly the soup that was not only comforting, but one that was really easy to make.

If you have never had Italian wedding soup, it is essentially a soup made with meatballs, and some sort of greens. In my case, I used a variety of greens as I wanted something healthy to balance out the marriage of the meatballs.

Italian Wedding Soup Recipe
Italian Wedding Soup Recipe

If it is any indication, my wife fell in love with this soup and said it was the best she’s had, as she has tried a variety from other restaurants in town.

Let’s get started.

Ingredients:

  • 1 lb ground chuck
  • 1/4 cup grated parmesan cheese
  • 1/4 cup Italian style breadcrumbs
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 tbsp fresh Italian parsley, chopped
  • 1 egg
  • 6 cups of chicken stock
  • 1 tbsp canola oil
  • 1 whole carrot, finely chopped
  • 1 rib of celery, finely chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 heads of endive, torn
  • 2 whole broccoli leaves, chopped
  • 2 whole brussel sprout leaves, chopped
  • 15 oz can of garbanzo beans, rinsed and drained
  • Additional parmesan cheese for serving

Start by adding your ground chuck to a mixing bowl. Toss in the egg, parmesan cheese, salt, pepper, parsley, and egg. Mix with your hands incorporate all of the ingredients. Form into golf ball sized meatballs.

Next, heat a large skillet on medium-high heat. Take the meatballs, and sear on all sides, cooking until medium. Remove the meatballs, once cooked, and place them onto a paper towel lined plate.

To a soup pot, add the canola oil and let it come to temperature. Toss in the onions, carrots, celery, broccoli and brussel sprout leaves (if you are using) and garlic. Cook until the onion begins to soften, then add in the stock, garbanzo beans, endive, and the meatballs.

Ingredients for Italian Wedding Soup
Ingredients for Italian Wedding Soup

Cook this until the stock begins to boil, then reduce the heat and cook for about 20 minutes or so.

When you are ready to serve, ladle the greens, stock, and meatballs into your soup bowl. Garnish with more parmesan cheese, and dig in.

I don’t know what is best about this soup besides everything. The greens, at least in my opinion, are what shine in this Italian wedding soup. The balance out everything. It’s so savory, garlicky, and just down right comforting. If you are looking for a great soup, give this one a shot, plus it’s a great use of your broccoli and brussel sprout leaves if you are growing them in the garden. Hope you enjoy!

Italian Wedding Soup
Author: 
Recipe type: Soup
Cuisine: American-Italian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 lb ground chuck
  • ¼ cup grated parmesan cheese
  • ¼ cup Italian style breadcrumbs
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 tbsp fresh Italian parsley, chopped
  • 1 egg
  • 6 cups of chicken stock
  • 1 tbsp canola oil
  • 1 whole carrot, finely chopped
  • 1 rib of celery, finely chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 heads of endive, torn
  • 2 whole broccoli leaves, chopped
  • 2 whole brussel sprout leaves, chopped
  • 15 oz can of garbanzo beans, rinsed and drained
  • Additional parmesan cheese for serving
Instructions
  1. Start by adding your ground chuck to a mixing bowl. Toss in the egg, parmesan cheese, salt, pepper, parsley, and egg. Mix with your hands incorporate all of the ingredients. Form into golf ball sized meatballs.
  2. Next, heat a large skillet on medium-high heat. Take the meatballs, and sear on all sides, cooking until medium. Remove the meatballs, once cooked, and place them onto a paper towel lined plate.
  3. To a soup pot, add the canola oil and let it come to temperature. Toss in the onions, carrots, celery, broccoli and brussel sprout leaves (if you are using) and garlic. Cook until the onion begins to soften, then add in the stock, garbanzo beans, endive, and the meatballs.
  4. Cook this until the stock begins to boil, then reduce the heat and cook for about 20 minutes or so.
  5. When you are ready to serve, ladle the greens, stock, and meatballs into your soup bowl. Garnish with more parmesan cheese, and dig in.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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