| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 8 cups homemade chicken broth
- 3/4 pound ground beef
- 3/4 pound ground pork
- 3 eggs, plus 5 eggs
- 1 cup dry bread crumbs
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1/2 cups grated Parmesan, plus 1 cup
- 2 medium heads escarole, cleaned and chopped
Instructions
- In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 533 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 38 g |
| Cholesterol | 247 mg |
| Sodium | 939 mg |
Reviews
I saw Rocco make this soup on the cooking network. it was crazy easy. We all loved it. I havent reheated it so no sure if it will be too salty
THIS IS THE SOUP MY MOTHER, GRANDMOTHER MADE.
WE NEVER CALLED IT “ITALIAN WEDDING SOUP” IT WAS JUST “ESCAROLE SOUP”. AND WHEN YOU SAID THAT, EVERYONE KNEW WHAT WAS COMING.
THANKS FOR KEEPING THINGS AUTHENTIC. I LOVE IT!!
WE NEVER CALLED IT “ITALIAN WEDDING SOUP” IT WAS JUST “ESCAROLE SOUP”. AND WHEN YOU SAID THAT, EVERYONE KNEW WHAT WAS COMING.
THANKS FOR KEEPING THINGS AUTHENTIC. I LOVE IT!!
I love making this soup since it’s so quick and easy to whip up. I substituted the grated parm with shredded for the whole recipie and I think it flavors the soup much better. Next I’m going to try adding the pork to it.
It was easy, fast and pretty good making it a keeper. I substitute frozen spinach so it’s an easy to make recipe year round. I skip the eggs and cheese mixture although I ADORE IT. My son is highly allergic to Milk and Eggs so I use silken tofu cut into tiny squares instead. It cuts the fat and salt and adds tons of iron and protein. As the tofu disintegrates, it imitates the look of the cheese/egg mixture is is quite “creamy” on the tongue.
I omitted the 5 eggs and cream to be stirred in at the end and instead I added Orzo pasta and sprinkled parmesan cheese on top, yum!
This was a great and easy soup. I added pastina to it – for some reason I felt that was appropriate. Going to try Gloria’s recipe next.
Soup was exactly what I was expecting. I did notice that if the soup is reheated, it will get saltier, probally the parmasan released its salt.
One time when I made it, the pork and beef was substititued with ground turkey, the meatballs were very much like sweedish meetbals
One time when I made it, the pork and beef was substititued with ground turkey, the meatballs were very much like sweedish meetbals
Very good flavor. I replaced the egg with orzo which was good, but needs to be cooked separate or it will suck up your soup.
The soup was very tasty. I added 2/3 cup orzo because I wanted to add a little pasta. The soup was very thick so I added a little extra broth too.