Italian Wedding Soup from Dawn Diana

Dawn Diana 742 shares her Italian Wedding Soup recipe!


2 ½ lbs. meatball mix

Mix with 2 eggs, salt, pepper, garlic powder, parsley, parmesan cheese and breadcrumbs

Make small meatballs, place on wax papered tray, set aside and prepare broth

 Soup broth:

12 cups of chicken broth (I use 96 ounces)

3 bunches of Escarole or Endive coarsely chopped and washed

2 large eggs

3 Tbsp. grated parmesan cheese

Salt and pepper




Bring the broth to boil in large pot over medium-high heat.

Add the meatballs and curly escarole.

Simmer until meatballs are cooked through (about 20 minutes or so).

Whisk the eggs and cheese in medium bowl to blend.

Stir into soup in a circular motion.

Gradually, drizzle the egg mixture into the moving broth, stirring gently with a fork to form strands of egg, about 1 minute.

Season with salt and pepper.

Makes a large pot.  Can Freeze.