Italian Wedding Soup Recipe
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Italian Wedding Soup

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Soup
Cuisine: American-Italian
Servings: 10
Author: Dax Phillips


  • 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.
  • 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.