Italian Wedding Soup



  • small onion, minced
  • 1/4 Cup  Italian seasoned breadcrumbs
  • 1 Teaspoon  dried oregano
  • 1 Tablespoon  dried parsley
  • cloves garlic, minced
  • large eggs
  • 1/2 Pound  ground beef
  • 1/2 Pound  ground pork
  • 12 Cups  low-sodium chicken broth or homemade stock
  • 1 Pound  escarole, chopped
  •   Olive, as needed
  •   Salt and freshly ground black pepper, to aste
  •   Parmesan cheese, for garnish

As an Italian, I love making this soup in the morning and letting it simmer throughout the day. Sometimes I use beef meatballs and other times I use ground turkey.  It really depends on what I have on hand or what I'm in the mood for.  Either way this is a delicous and hearty soup to enjoy for lunch or dinner (even a snack).

Click here to see more recipes on Cindy's Table.






To make the meatballs, stir together the onion, breadcrumbs, dried herbs, garlic, 1 egg, 1 teaspoon of salt, and pepper, to taste. Add the beef and the pork and combine well.

Shape the meat mixture into 1-inch-diameter meatballs and set aside on a baking sheet.

In a large stockpot, heat 2 tablespoons of olive oil to high. Add the meatballs and brown for about 1 minute each side, careful not to cook them all the way through. Remove from the pot and set on a baking sheet to rest.

Add the chicken broth to the pot and bring to a boil. Carefully drop in the meatballs and let them simmer for at least 30 minutes to an hour. Add the escarole. When you are ready to serve, whisk the last two eggs in a small bowl and add to the broth, stirring quickly. Season with salt and pepper, to taste, and serving with Parmesan cheese.


Calories per serving:

332 calories

Dietary restrictions:

Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 144g 222%
  • Carbs 151g 50%
  • Saturated 49g 247%
  • Fiber 18g 70%
  • Trans 3g
  • Sugars 51g
  • Monounsaturated 64g
  • Polyunsaturated 15g
  • Protein 178g 356%
  • Cholesterol 969mg 323%
  • Sodium 5,519mg 230%
  • Calcium 441mg 44%
  • Magnesium 290mg 72%
  • Potassium 5,690mg 163%
  • Iron 18mg 103%
  • Zinc 22mg 146%
  • Phosphorus 2,031mg 290%
  • Vitamin A 289µg 32%
  • Vitamin C 29mg 49%
  • Thiamin (B1) 3mg 228%
  • Riboflavin (B2) 4mg 254%
  • Niacin (B3) 68mg 340%
  • Vitamin B6 4mg 201%
  • Folic Acid (B9) 457µg 114%
  • Vitamin B12 8µg 131%
  • Vitamin D 3µg 1%
  • Vitamin E 3mg 16%
  • Vitamin K 41µg 51%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...