I have always loved Italian Wedding Soup. It’s really more than a soup, it’s a super easy complete meal in a bowl… Meatballs, egg, pasta and greens what more do you need!

Being that my hubby and I both love it I decided to try and whip it up myself this weekend. The results I must say were delicious!!!

Meatballs
1 tsp garlic powder
1 tsp onion powder
1 tbsp parsley (dried or freshly chopped)
1 tsp salt
fresh black pepper
1/2 grated cheese
1 large egg
1/4 cup bread crumbs or 1 slice of bread torn into small pieces
8 oz ground beef
8 oz ground veal

Soup
12 cups chicken broth
2 handfuls chopped escarole
2 eggs
2 tbsp grated cheese
salt and pepper to taste

Mix together all ingredients for the meatballs. I find it easiest to beat the egg before adding to the meat mixtures. Once well incorporated, make 1 in. meatballs using a 1/2 tbsp for each meatball. Please on baking sheet or large plate.

Bring broth to a boil in a large pot over medium/high heat. Add meatballs and escarole and reduce flame to medium/low for approximately 8 minutes until meatballs are cooked through and escarole is tender. In a small bowl, beat 2 eggs and grated cheese. Slowly pour egg mixture into the soup and mix with a fork to break up the eggs and create little strands. Cooks for around 1 minute. Season the soup with salt and pepper.

** I omitted the parsley in my meatballs since my 3 year old will not eat anything green and I made some extra meatballs for him!

** Not all Italian wedding soup recipes call for pasta but I love a little pasta in mine. The best kind to use is acini de pepe. It’s the perfect soup pasta!