There are many different variations on Italian Wedding Soups, but the main ingredients are meatballs and greens in a clear broth. Tender Parmesan rich meat balls are floating around in a rich homemade chicken stock surrounded by egg ribbons and fresh kale. If you like hearty soups you defiantly can add some small shaped pasta to it. I like mine more of lighter version. Let’s make some soup!!!
For the Meatballs:
1/2 pound ground beef
1/2 pound ground pork
1 small onion, grated
2 Tbsp. fresh Italian parsley, finely chopped
1 tsp. garlic, minced
1 large egg, lightly beaten
2 Tbsp. milk
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated
1 tsp. salt
1 tsp. ground pepper
12 cups chicken broth
8 oz. kale, coarsely chopped
2 large eggs
2 Tbsp. freshly grated Parmesan,
Salt and black pepper
To make the meatballs: Combine all ingredients together in a large bowl. Gently mix, don’t overwork it. Using teaspoon-sized scoop, form the meat mixture into small balls about 1 of an inch in diameter. Place on a baking sheet and set aside.
In a large pot on medium-high heat bring the broth to a boil and add the meatballs; simmer until meatballs are cooked through for about 6-8 minutes.
Add kale and simmer for another 2-3 minutes.
Whisk Parmesan cheese and eggs in separate little bowl. Stir the soup in a circular motion. Slowly drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season to taste with salt and pepper.
Ladle the soup into bowls; finish it up with Parmesan cheese if desired and nice crusty bread!
Hi Inessa! My comment does not pertain to this post but to the Italian Strawberry Tart. For some reason the comments are disabled there so I have no where else to post on your website. So, I made the tart 2 times and both times my batter was extremely thick. I see that you put 1/2 cup of heavy cream in the ingredients but do NOT state where to use it? Do I use it in the batter or just for whipped cream? Please specify because I would like to remake the tart one more time if I am supposed to add the heavy cream to the batter.
hmm.. I have to check why the comments were disabled, thanks for letting me know. 😉
The heavy cream is for the topping as a whipped cream, (it shouldn’t go into batter). I am not sure why your batter is getting thick. Make sure your butter is melted. Good luck. 🙂
I love wedding soup…I made a very similar recipe and loved it! Good stuff!
Made this soup today. Only added some potatoes to it. Yummy, will make again.
Oh nice.. Thanks Elena 😉