Italian Wedding Soup

15 mins active30 mins totalServes 4
In an effort to eat on the lighter side during this winter month, we’ve been mighty bullish on the addition of silky beaten eggs to our brothy soups. This traditional (and delicious) Italian soup truly is a full meal: with meatballs, escarole, parmesan and eggs, is it a salad? Soup? It defies categorization!


½ lb Ground Pork

½ lb Ground Beef

3 Eggs

1 slice of Country Bread, crusts removed

A few splashes of Milk (water works in a pinch too)

½ cup of Pecorino Romano, grated

½ cup of Parmigiano Reggiano, grated (1 whole cup of either Pecorino or Parm works too, instead of ½ of each)

4 sprigs of fresh Oregano, leaves removed and finely chopped

2 quarts of Chicken Broth

½ Yellow Onion, diced

4 cloves of Garlic, peeled and sliced

1 bunch of Escarole, ends trimmed, outer leaves removed and tender inner leaves cut into 1” ribbons

A squeeze of lemon

Step 1

Place the bread in a small bowl and add a splash of milk or water to cover it. Set aside. Add a couple glugs of olive oil to a large stock pot and turn the heat to high. When the oil is hot, add the onions. After 3 minutes, when the onions have softened and are translucent, add the garlic and cook for another 3 minutes. When the garlic starts to turn golden brown, add the chicken stock and half of the oregano and turn the heat down to medium-low.

Step 2

While the broth simmers, make the meatballs. Remove the soggy bread from the bowl and squeeze out all of the liquid. Combine meat, half of the cheese, 1 egg, the other half of the oregano, and the bread. Mix well with clean hands and form into golf ball sized meatballs.

Step 3

Heat a glug of olive oil in a pan and add ⅓ - ½ of your meatballs, depending on the size of your pan (you want ample space between each meatball). Cook meatballs for a couple of minutes on all sides, until they’re brown all around. It’s fine if they’re a bit pink in the middle since you’ll cook them more later! Repeat in batches until all of the meatballs are browned.

Step 4

In a small bowl, beat 2 eggs and remaining cheese vigorously with a fork and set aside. Stir the escarole into the simmering broth and cook for about 5 minutes. When the escarole is fully wilted, pour the egg-cheese mixture into the broth in a steady stream while stirring the broth with the other hand. Cover the pot for 3 minutes to let the eggs set, then uncover and add the meatballs. If you prefer a higher broth:stuff ratio, you might not want to add all of your meatballs. If that’s the case, you can always freeze them! Simmer the soup with the meatballs for about 5 minutes longer. To finish, ladle into soup bowls and top with a squeeze of lemon, a bit more grated cheese and a pinch of chile flakes!