Italian Wedding Soup (2024)

• Ground Beef: I used 80/20 grass-fed ground beef in this dish, but any ground beef will work well.
• Escarole: A mildly bitter, leafy green that holds up well to longer cooking techniques and braising.
• Broth (chicken or meat/beef or both): Homemade is always preferred. If purchased, I always suggest a low- or no-sodium version. Regular varieties are laden with sodium and it is always better for you to control the amount of salt in the final product!
• Eggs and Breadcrumbs: Bind the meatball mixture together.
• Whole Milk: Moistens the breadcrumbs and adds richness to the meatballs.
• Cheese (Parmigiano-Reggiano, Pecorino Romano or Grana Padano): Adds flavor and richness to the meatballs, as well as sharpness and saltiness to the finished soup – in a good way!
• Cheese Rind: Adds a savory depth and body to the broth.
• Olive Oil: Used to caramelize the tomato paste and sauté the vegetables.

The Aromatics . . .

• Yellow Onions and Garlic: Used in both the meatball mixture and the soup itself, onions and garlic are important flavor builders.
• Carrots and Celery: Along with onions and garlic, these ingredients are important components in building a strong base of flavor in many soups.
• Fresh Herbs (Basil and Parsley): Add brightness and flavor to the meatballs.Tomato Paste: Adds umami (savoriness) and a depth of flavor to the soup.Crushed Red Pepper: Adds both flavor and a touch of heat. Feel free to leave this out if you prefer. It’s best to add this to the pan at the beginning along with the garlic and olive oil so that its flavors infuse into the oil.
• Salt and Black Pepper: Always to your taste and always freshly ground black pepper, if possible!

A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.⁠

For the Meatballs(makes about 70 – .4 ounce meatballs):

• 2 large eggs, beaten
• 1/2 cup whole milk
• 1/2 cup breadcrumbs (See NOTE below.)
• 1/2 cup grated cheese (See NOTE below.)
• 1/4 cup minced yellow onion, (about ½ large onion)
• 2 Tbsp fresh basil, chopped
• 2 Tbsp fresh parsley, chopped
• 1/2 Tbsp minced garlic
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 lb ground beef (90/10 grind is preferable)

For the Soup:

• 4 Tbsp olive oil
• 1/4 cup thinly sliced or chopped garlic
• pinch crushed red pepper
• 2 Tbsp tomato paste
• 2 cups small diced yellow onions
• 1 cup small diced carrots
• 1 cup small diced celery
• 2 1/2 quarts chicken or meat broth, preferably homemade
• 1-2 parmigiano cheese rinds
• 2 large heads escarole, cored, chopped into bite-sized pieces, rinsed of all dirt and drained of all liquid (about 2 pounds)
• to taste salt and freshly ground black pepper
• Pecorino Romano cheese, grated (for serving)

• Prep all ingredients according to specifications above.

• Make the meatballs: In a large bowl, whisk the eggs & milk together, then immerse the breadcrumbs in it & ensure they are fully immersed. Let this mixture sit for 1 to 2 minutes to allow the breadcrumbs to get soaked by the liquids, then add the next 7 ingredients and mix together until well-combined. Gently fold in the ground beef and mix so that all is well-combined. Do not overmix! Form mixture into small meatballs, about .4-.5 ounce each, and arrange them on a large plate or sheet pan and set them aside until you are ready to add them to the soup. (See NOTE below.)

  2 large eggs,, 1/2 cup whole milk, 1/2 cup breadcrumbs, 1/2 cup grated cheese, 1/4 cup minced yellow onion,, 2 Tbsp fresh basil, chopped, 2 Tbsp fresh parsley, chopped, 1/2 Tbsp minced garlic, 1 tsp salt, 1/2 tsp ground black pepper, 1 lb ground beef

• Add the oil, garlic and crushed red pepper to a large pot or Dutch oven (at least 7 quarts) over medium-low heat and cook for 2-3 minutes or until the garlic starts to brown. Then, increase the heat to medium, add the tomato paste and caramelize it for about two minutes.

  4 Tbsp olive oil, 1/4 cup thinly sliced or chopped garlic, pinch crushed red pepper, 2 Tbsp tomato paste

• Add the onions, carrots and celery and continue to sauté until they are mostly softened, about 5-7 minutes.

  2 cups small diced yellow onions, 1 cup small diced carrots, 1 cup small diced celery

• Carefully pour the broth into the pot, add the parmigiano rind, cover and bring the broth to a light simmer.

  2 1/2 quarts chicken or meat broth,, 1-2 parmigiano cheese rinds

• One-by-one (so as to not damage/cause the meatballs to clump together) add the meatballs to the broth while gently stirring. Slowly bring the broth back up to a simmer, while stirring occasionally, and ensure that the meatballs are set.

  See Also

  Italian Wedding Soup — Andrea Chesman

• Once the meatballs are set (cooked), gently add the escarole to the broth in batches as the escarole leaves are gradually wilted in the broth.

  2 large heads escarole,

• Partially cover the pot, then simmer the soup until the escarole leaves are tender. Season with salt and black pepper.

  to taste salt and freshly ground black pepper

• Serve piping hot with a generous sprinkle of grated Pecorino Romano cheese. Buon Appetito!

  Pecorino Romano cheese,

• This recipe can easily be cut in half to yield a smaller amount. If you do this, you can use a smaller pot.
• Homemade breadcrumbs are ideal, but regular purchased breadcrumbs work well, too. No need to get the “Italian” or seasoned breadcrumbs unless you prefer them, as this recipe has lots of flavor as is!
• Parmigiano-Reggiano, Pecorino Romano, and Grana Padano are all great cheese options. The cheese should be grated and not shredded.
• When making the meatballs, it is important to soak the breadcrumbs in the milk/egg mixture for a couple of minutes, then mix this with the rest of the non-meat ingredients well before combining it with the ground beef. This is done so that the actually mixing of the ground meat will be minimized, preventing the mixture from being overworked and resulting in tough meatballs.
• The actual size of the meatballs is a personal choice, but I suggest keeping them at ½ ounce or smaller for this recipe. Also, using a portioning scoop or spoon will result in consistently-sized meatballs.
• The meatballs can be cooked separately from the soup if you prefer. To do this, arrange them in rows on a parchment-lined sheet pan and roast in a 350°F oven for about 8-10 minutes. However, the flavor of the broth will be so much richer if you cook the meatballs in the broth as described in the recipe above.
• To save time when cooking, prep the escarole in advance and store it in a zip-lock bag in the refrigerator for up to one day. Also, the meatball mixture can be made in advance, formed and held, raw, in the refrigerator for up to one day if covered tightly.
• The soup gets better as it sits, so it is a great option to make ahead of time.
• This soup freezes really well! Make a large batch, portion it into containers and freeze for up to two months to enjoy down the road.