Wednesday, March 23, 2011

Escarole and Mini Meatball Soup aka Italian Wedding Soup

This is my version of Italian Wedding Soup and I make a version of this soup quite often in the winter.  I've made it with chicken meatballs, with spinach instead of escarole, I've added beans and other veggies like a minestrone.  It's basically chicken broth with mini meatballs, veggies and pasta.  Make it this way or whatever works for you.  Use up whatever you have on hand, no need to make any special trips to the store!

When I make meatballs for soup I tend to use garlic and onion powder instead of fresh because it's cooking so quickly.  I don't want to have any raw chunks of onion or garlic but instead a smooth texture. 


Escarole and Mini Meatball Soup aka Italian Wedding Soup


1-2 heads of escarole, leaves separated, washed well and chopped
4 carrots, diced
2 stalks of celery, diced
1 onion, diced
3 plum tomatoes, seeded and chopped (or 8 oz can of tomato sauce)
2 bay leaves
3 cans chicken broth and 2 bouillon cubes + water (or use 6 cups of all broth or stock or bouillon)
Italian seasoning
Salt and pepper, to taste
Extra Virgin Olive Oil


1 lb 85% lean ground beef
½ cup grated cheese
garlic powder, to taste
onion powder, to taste
1 egg
1/3 cup Italian Style Breadcrumbs


Saute onion, carrot and celery in oil. Add plum tomatoes and season with Italian Seasoning, Salt and Pepper. When tomatoes start to break apart and let out their juices add chicken broth and bay leaves. Let come to boil and taste. If more flavor is desired and the bouillon cubes. Add escarole and let it cook down into the soup. Meanwhile mix beef, cheese, garlic, onion, egg and breadcrumbs and form mini meatballs. Makes about 20-22 meatballs depending on size. When the soup comes to a boil drop them in and then lower the heat to a simmer. Let cook for about 5-8 minutes until cooked through.

In a separate pot cook ½ lb of pasta in boiling salted water until al dente (do not overcook). Do not add pasta to soup pot or pasta will become mushy, keep pasta in a separate pot with a drizzle of olive oil to keep it from sticking. Serve a ladleful of pasta and 3-4 meatballs with each bowl of soup.

Click here for a printable version of this recipe.


Anthony's Sauce said...

WoW! This looks FANTASTIC!!!!!!! I love this dish so much. My grandmother used to make this! I remember loving this so much. This is one I have not figured out how to make yet. I've been missing a few important grandmom steps. Thanks so much for posting this!!!!

Claudia said...

One of my favorite soups ever - I am warmed just looking at your photos.

Danielle said...

yummy soup!! looks delish! :)

The Dutch Baker's Daughter said...

This has got to be better than the canned stuff! LOL Seriously, does this look great!

Michele, I'm not sure if you do these award things, but I have one for you. Come visit. :)

Judimae said...

I love this soup, and your version looks absolutely wonderful. I have had it with spinach too, but prefer a version made with escarole, it just seems to have more flavor. Your photo makes the soup very inviting. Thanks for sharing it with us!

Jerry said...

Two words for this recipe: Simply Outstanding. Followed the recipe exactly - as I always try to do the first time - and it was incredible.

Took some to an old Italian friend of mine. She proclaimed it wonderful and authentic.

Thanks so much!

Ellie said...

Looks great!!! Seeing as it is April and it snowed again this morning, soup sound wonderful right now!!! Thanks :)

Accent Furniture To Go said...

Really delicious! These are the kind of food that i really liked.

Dionne said...

Oh wow. Yumminess!!!