Best Moms Homemade Italian Wedding Soup Recipes

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MOM'S ITALIAN WEDDING SOUP



Mom's Italian Wedding Soup image

Our mom's version of Italian wedding soup - little meatballs simmered in broth with greens and eggs. Comfort in a bowl.

Provided by Michele Becci

Number Of Ingredients 15

1 small onion, minced or grated
2 cloves of garlic, minced or grated
1 large egg, slightly beaten
1 teaspoon kosher salt
1 1/2 pounds ground pork (or mixture of ground pork and beef)
1/3 cup grated Parmesan cheese
Freshly ground black pepper
Approximately 12 cups homemade chicken broth (can substitute low-sodium canned broth)
4 large eggs
2 tablespoons grated Parmesan cheese
About 6 cups of escarole (can substitute other greens; baby spinach works great too; I also sometimes use a mixture of spinach and escarole)
Kosher salt
Freshly ground black pepper
Grated Parmesan cheese
Crusty bread

Steps:

  • Mix the onion, garlic, egg, salt together in a large bowl. Add the ground pork (or mixture of pork and beef, if using), Parmesan and a few grinds of pepper. Mix together. (Cook's note: I usually fry up a little meatball at this stage in order to be sure I have the seasoning right. This gives you a chance to adjust seasoning before you shape them all!) Using your hands, shape into little meatballs - approximately 1 inch in size. Place on cookie sheet or tray.
  • Bring broth to a boil in a large pot over medium-high heat. Reduce heat to a simmer. Add the meatballs to the broth and cook until they are almost cooked through (about 5 minutes). Spoon any foam off the top.
  • Whisk the eggs and cheese in a small bowl to blend. Using a wooden spoon, stir the soup in a circular motion. Slowly add the egg mixture to the soup, using the spoon to gently stir the eggs into thin threads in the broth.
  • Add greens to the broth. Cook until wilted - about 3 minutes.
  • Add salt and pepper, to taste. Ladle into warmed bowls and serve with plenty of Parmesan cheese and crusty Italian bread.

MAMA'S ITALIAN WEDDING SOUP



Mama's Italian Wedding Soup image

This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.

Provided by Lalena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 10

1 pound extra-lean ground beef
2 eggs, beaten
¼ cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 ½ quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
¾ cup diced carrots

Steps:

  • In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
  • In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 12.7 g, Cholesterol 70.5 mg, Fat 6.9 g, Fiber 1 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 1045.1 mg, Sugar 2.2 g

ITALIAN WEDDING SOUP



Italian Wedding Soup image

Even in hot weather, this soup always satisfies! I add cooked pasta at the end of the cooking time to keep it from getting mushy. -Nancy Ducharme, Deltona, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1 large egg, beaten
3/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 small onion, chopped
3/4 teaspoon salt, divided
1-1/4 teaspoons pepper, divided
1-1/4 teaspoons garlic powder, divided
2 pounds ground beef
2 quarts chicken broth
1/3 cup chopped fresh spinach
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1-1/4 cups cooked medium pasta shells

Steps:

  • In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.

Nutrition Facts : Calories 226 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 942mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.

MOM'S HOMEMADE ITALIAN WEDDING SOUP



Mom's Homemade Italian Wedding Soup image

This hearty soup is perfect year round- wintertime for a warmup or room temp in the summer made with fresh spinach. Either ground turkey or ground beef may be used for the meatballs

Provided by Keeferop

Categories     European

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 lb ground turkey
3/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley, chopped
2 tablespoons parmesan cheese, grated
1 tablespoon breadcrumbs
10 cups chicken broth
10 ounces frozen spinach, thawed
2 eggs
1/2 cup grated cheese
16 ounces boneless chicken breasts
1 cup pasta (acini di pepe, 1 cup uncooked)

Steps:

  • Cook 2 chicken breasts in boiling water until cooked through. Dice or shred into bite size pieces. Set aside.
  • Cook Acini di Pepe. Set aside.
  • Combine ground turkey, salt, pepper, parsley, grated parm, and breadcrumbs. Form into marble size meatballs.
  • Bring 10cups of chicken to a boil and add meatballs. Cook for 30 minutes.
  • Add thawed spinach and cooked chicken. Cook another 10 minutes.
  • Beat eggs with cheese and add very slowly drop by drop. Add drained pasta. Cook 10 minutes. Serve.

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