Italian Wedding Soup II


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.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
6 to 8 servings


  • 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 ½ cups grated Parmesan cheese


  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.

Nutrition Facts (per serving)

449 Calories
28g Fat
19g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 449
% Daily Value *
Total Fat 28g 36%
Saturated Fat 12g 58%
Cholesterol 177mg 59%
Sodium 1364mg 59%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 21%
Total Sugars 3g
Protein 31g
Vitamin C 10mg 52%
Calcium 354mg 27%
Iron 5mg 27%
Potassium 981mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.