wedding soup

Italian Wedding Soup

This recipe for Italian Wedding Soup is passed down through the generations from my Italian grandparents. I always make it for Christmas dinner.


  • 1 whole chicken
  • 8 oz tomato sauce
  • ½ bunch celery, leafy green part
  • 1 teaspoon salt or so
  • 8 or so whole peppercorns
  • 3–4 bunches Italian endive (curly green leafy, looks like kale) (NOT Belgian endive)
  • 1 pound ground beef or turkey
  • 1–2 eggs
  •  2 cloves garlic
  • salt to taste
  • pepper to taste
  • ½ cup bread crumbs
  • 3 more eggs (to use later)
  • parmesan cheese (also for later)


  1. Rinse chicken with cold water, add to large pot with ingredients in first part and fill the pot with COLD water to cover plus a few inches. Bring to a boil, reduce heat and simmer for several hours.
    chicken in pot with water
  2. Drain broth through a colander SAVING the broth. Discard celery and let the chicken cool. Return the broth to a large pot.
  3. Shred chicken white meat only (breast) with a serrated knife and add to the broth.

    shredding chicken breast

  4. Meatballs, make these whole the broth is cooking. Add all ingredients in from the second part (meat to breadcrumbs), adding about 2 tablespoons grated parmesan cheese. If the meat is too moist to form into meatballs add more breadcrumbs. From into tiny meatballs and place on a cookie sheet. Bake at 350 degrees for about 15 minutes. Add the meatballs to the broth.meatballs on tray   meatballs
  5. Wash endive carefully, in cold water. Cook in large pot until tender. Rinse in cold water. Squeeze out water. Chop very fine. Add to broth.
    endive   endive in pot
  6. Simmer all about 1 hour.
  7. Right before serving:
    Beat 3 eggs in a bowl and add about 3 tablespoons grated parmesan cheese. While constantly stirring the hot soup (be sure it’s not too hot- not boiling temp.) with a wooden spoon, slowly add the egg mixture.

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