Italian Wedding Soup
Soup
Traditional

Italian Wedding Soup

A lighter take on the classic: shredded chicken, tender escarole, and bite‑size beef meatballs in a savory chicken broth.

"A warm, hearty bowl of love — tender chicken, mini meatballs, and escarole make this Italian Wedding Soup unforgettable!" - Alexia

2 Hours
Total Time
12
Servings
Traditional
Level

Ingredients

  • 4 large boneless, skinless chicken breasts
  • 1 head fresh escarole (washed and cut into strips)
  • 2 cups chopped fresh carrots
  • 2 cups chopped fresh celery
  • 1 large Vidalia onion (chopped)
  • 3 large vine ripe tomatoes (cored and whole)
  • 4 (32 oz) containers chicken stock (16 cups total)
  • 1 lb ground sirloin beef
  • 1/2 lb ground chuck beef
  • 1/2 cup Italian seasoned bread crumbs
  • 3 large eggs
  • 1/2 cup fresh parsley (chopped)
  • 3/4 cup grated Pecorino Romano cheese (plus more for topping)
  • 1/4 cup water
  • 3 cloves fresh garlic (minced)
  • 1/2 lb small-cut pasta (for soup)
  • Garlic salt (to taste)
  • Cracked black pepper (to taste)
  • Sea salt (to taste)
  • Cooking spray (for baking meatballs)

Instructions

1

Start the Soup Base

Wash the chicken breasts and add them to a large 12-quart soup pot. Pour in the chicken stock and add the chopped carrots, celery, onion, and whole tomatoes (cored with stems removed). Season to taste with cracked black pepper. Bring to a rapid boil.

2

Make the Meatballs

In a large bowl, combine the ground sirloin, ground chuck, eggs, parsley, 3/4 cup grated Romano cheese, bread crumbs, and minced garlic. Season with cracked black pepper and garlic salt. Mix by hand and roll into small meatballs about the size of a quarter. Place on a cooking-spray-lined baking sheet and bake at 375°F for 20 minutes until golden and cooked through. Set aside.

3

Prepare the Tomatoes and Chicken

Once the soup base has boiled, remove the whole tomatoes carefully and peel off the skins. Mash or crush the tomatoes and return them to the pot. Remove the chicken breasts, shred them with a knife or forks, and add the shredded chicken back into the soup.

4

Add the Escarole

Wash and cut the escarole into strips, then add it to the soup. It will cook down and become tender as the soup simmers. Let the soup simmer on low for 1 hour to develop flavor.

5

Cook the Pasta

In a separate pot, bring salted water to a boil. Add the pasta and cook until al dente. Drain, leaving about 1/4 cup of the pasta water. Stir in 1/4 cup grated Romano cheese, then add the pasta mixture into the soup. Mix well.

6

Combine and Serve

Add the baked meatballs into the soup and stir gently. Simmer a few more minutes to combine flavors. Serve hot, topped with cracked black pepper and extra Pecorino Romano cheese.