The Best Italian Wedding Soup Recipe

We can thank my daughter Brittany for this recipe, The Best Italian Wedding Soup ever! She shared this with me years ago, and it has consistently become a family favorite every winter at my house. Now I am not going to lie to you, there are a lot of steps to this recipe. However, one you make it, you will have seven or eight portions to eat in the future and the delicious flavor of the soup makes the effort well worth your time.

Ingredients for Making Italian Wedding Soup

Delicate Meatballs made with Veal, Ground Beef, Egg and Romano Cheese are the protein anchors in this soup. Chicken broth is the base and Onions, Escarole, Stewed Tomatoes, Celery and Carrots are the veggies.

This is a great soup to make if you have some free time on a cold, winter morning. The soup is made in stages: Miniature meatballs start off the show, followed by dicing and sauteing the vegetables. On my other website www.doyouhave we added Orzo pasta to the soup which is normally what is in Italian Wedding Soup. Due to our mission of staying carb free we have omitted the pasta in this recipe. Our photo shows the Orzo but disregard for this recipe. This soup is hearty and flavorful, and the kid in you will really enjoy the miniature meatballs (think of Spaghettios-one of my favorites as a kid).

The Best Italian Wedding Soup Recipe

Delicate veal meatballs swim in a hearty chicken broth filled with vegetables.
Prep Time 1 hour
Cook Time 45 minutes
Course Soup
Cuisine Italian
Servings 8


Miniature Meatballs

  • 1 Lb Ground Veal
  • 1 Lb Ground Beef
  • 1 Egg
  • 5 Ounces Pecarino Romano
  • 2 Cups Chicken Broth

Soup Base

  • 2 Tbsp Olive Oil
  • ½ Vidalia Onion, Chopped
  • ½ Cup Celery, Chopped
  • 1 Cup Carrots, Chopped
  • 8 Cups Chicken Broth
  • 28 Ounces Whole, Peeled Tomatoes
  • 1 Bunch Escarole, Rinsed then Chopped


Make The Meatballs

  • In a large mixing bowl, combine the Veal, Ground Beef, Egg and 4-5 ounces of the Pecarino Romano Cheese. Mix well. The Romano Cheese is the binder for these meatballs, no need to add breadcrumbs.
  • Using a teaspoon, scoop out half a spoon full of meat mixture and form small meatballs. Make the meatballs no bigger than 1/2" in diameter. Place on a sheet pan until the pan is full.
  • If you have room in a freezer or your refrigerator, place the full sheet pan in the freezer to "tighten up" the meatballs while you continue to use all of the meat mixture. Place the second pan into the refrigerator or freezer.
  • In a pot on the stove, pour in 2 cups of chicken broth and bring to a boil. Once the broth is boiling, remove the meatballs from the freezer and place the meatballs into the broth. Boil for approximately five minutes until the meatballs turn white and are floating. When done cooking, turn the heat off and cover the meatballs for later.

Saute The Vegetables

  • While the meatballs are cooking, in a large stock pot heat the olive oil, then add the onions, celery and carrots. Saute over medium heat until the onions are translucent and the vegetables are soft when pricked with a fork
  • When the vegetables are done cooking add in 8 cups of chicken broth and turn the heat to simmer.

Cook The Escarole

  • In a separate pot, bring 2-3 cups of salted water to a boil. Mix in the chopped Escarole and cook until tender (approximately 10 minutes). I always cook this separately so the color from the Escarole doesn't turn my soup broth green. I learned this from a produce manager at a local Fresh Market and he was spot-on with this cooking tip! When the Escarole is done cooking drain and set aside.
  • To the simmering vegetables add the drained escarole and the meatballs including the broth the meatballs were boiled in. The broth will be a little white in color but don't worry, this is just some of the cheese that cooked out of the meatballs.
  • Open the can of whole tomatoes and drain. Carefully take each tomato in your hand and squeeze the juice into the pot of soup. Be careful because some of the tomatoes will "pop" and you will find yourself wearing tomato sauce (no joke-when I did this for my blog I had tomato sauce on the backsplash above my stove and all down the front of my shirt). After squeezing the tomato sauce out into the sauce, place the tomatoes on a cutting board and run a knife through them chopping any large remaining pieces into smaller bite sized bits. Add to the soup.


I am sure there are other types of tomatoes you can use if you don’t want to squeeze then chop the whole tomatoes. However, in keeping with the theme of our blog (generational recipes), I make this soup as the recipe and instructions were passed down to my daughter from her former mother-in-law. Who in turn got the recipe from her mother. For that reason we follow the instructions to the letter
Keyword Chicken Broth, low carb, Meatballs, Soup,, Veal, Vegetables

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