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Italian Wedding Soup II

SUBMITTED BY: DIGGETYDOG  PHOTO BY: jengeowal 

"This recipe was passed down from my grandmother, who was from Agnone, Italy. My mother taught me how to make this. There are several steps to this recipe, but it is worthwhile. Serve it with fresh Italian bread."
Italian Wedding Soup II Recipe
RECIPE RATING:
This recipe has been rated 55 times with an average star rating of 4.5
Read Reviews (46)
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 medium heads escarole, cleaned and chopped
  • 8 cups chicken broth
  • 1 pound ground beef
  • 4 eggs, divided
  • 1 cup dry bread crumbs
  • 2 tablespoons dried basil
  • 1 teaspoon dried parsley
  • 1 1/2 cups grated Parmesan cheese

DIRECTIONS

  1. In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid.
  2. In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked.
  3. Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Dec. 13, 2006 by SHECOOKS2 
I am the submitter of this recipe and I just wanted to comment on the "lack of pasta" in this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Jun. 25, 2004 by CHERYL UTLEY 
I am giving this 5 stars because this is the only recipe that had the egg mixture in it. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Oct. 9, 2006 by emalinajo 
Great recipe...but remove the meatballs from the broth (after they are cooked) and before you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Jun. 29, 2007 by Scarlett 
This was a truley amazing dish...a technique that I used for this was to shock the spinach... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed on Jul. 10, 2003 by CALORA 
This is the closest thing to my Italian Grandmother's version - she owned three restaurants. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed on Nov. 4, 2006 by amandad 
I am giving this recipe 4 stars since it is the most like the soup I make. The other recipes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Nov. 17, 2005 by JOSIE 
IT BROUGHT ME BACK TO MY CHILDHOOD, WHEN MY MOM WOULD MAKE THIS FOR US ON SPECIAL HOLIDAYS. I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed on Mar. 17, 2008 by Lizzy 
This soup was bland with too much escarole, not enough broth, and the cheese/egg mixture made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Nov. 9, 2008 by jengeowal 
This is the most similar to my own family's recipe for meatball soup. Ours never had pasta... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Jan. 5, 2004 by DEBBEEP 
REALLY Excellent! I made an extra batch of the "meatballs", froze them & saved them for next... MORE

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Nutritional Information
Italian Wedding Soup II

Servings Per Recipe: 7

Amount Per Serving

Calories: 474

  • Total Fat: 29.3g
  • Cholesterol: 193mg
  • Sodium: 1517mg
  • Total Carbs: 19.1g
  •     Dietary Fiber: 5.5g
  • Protein: 32.8g

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