Italian Wedding Soup Recipe

Ingredients

For the meatballs:

  • ½ yellow onion, finely diced
  • 1/3 cup parsley, chopped
  • 1 large egg
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 1 slice of bread, crusts removed and torn into small pieces
  • ½ cup grated Parmesan cheese
  • ½ pound ground beef
  • ½ pound ground pork
  • Black pepper

For the soup:

  • 2 quarts chicken broth
  • 1 bunch green chard, coarse chiffonade
  • 2 eggs
  • ½ cup Parmesan cheese
  • Salt and pepper, to taste

Hear the word "meatballs" and a few other words immediately come to mind. "Spaghetti," of course, "subs" and "sliders" too. But in the winter months, when I'm locked in a I-could-eat-soup-for-almost-every-meal frame of mind, I hear "meatballs" and instantly crave Italian Wedding Soup. Filling and wonderfully flavorful, it's impressively light and delicate for a meatball dish.

Click here to see Recipe SWAT Team: Meatballs.

Directions

For the meatballs:

Combine the onion, parsley, egg, garlic, salt, and bread in a medium-sized bowl.

Next add in the cheese, meat and black pepper, mixing together with your hands until all of the ingredients are fully integrated. Once ready, form the meatballs by taking a generous teaspoon of the mixture at a time and rolling it between the palms of your hands. Set aside on a dish or baking sheet and repeat until all of the mixture has been used.

For the soup:

Add the chicken stock to a large pot over medium-high heat and bring to a boil. Reduce heat to medium and add in the chard and prepared meatballs, allowing them to cook for about six to eight minutes. Meanwhile, whisk together the eggs and Parmesan cheese in a small bowl. Once the meatballs and greens have cooked, drizzle in the egg and cheese mixture, gently stirring the soup in a circular motion. Season with salt and pepper to taste.

To serve, ladle the soup into bowls and garnish with a little extra sprinkling of cheese.

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