Tuesday 27 January 2015

Bea's Italian Wedding Soup

The first time I tried this was at a friends house and I really enjoyed it. I live in an Italian neighbourhood so I asked around for a recipe but no one actually had a recipe, it was more or less a bit of this and a bit of that. So off I went on a venture to make a great Italian Wedding Soup recipe. This is what I came up with and still stick to when making this soup. My husband says this is the best soup I have ever made, so I hope you enjoy it as much as we do.

1/2 pound ground pork
1/4 pound ground lamb or venison
1/4 cup milk
1/4 cup chopped flat leaf parsley
2 tablespoons grated Parmesan cheese
2 tablespoons GF bread crumbs
1/2 teaspoon ground fennel seeds
1/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/4 cup diced bell pepper
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
6 cups chicken stock
1/2 cup small GF pasta shells
2 cups chopped escarole or kale

Whisk together the  milk, Parmesan cheese, bread crumbs, parsley, ground fennel seeds, salt, onion powder and pepper and mix well with the ground meat; from into bite sized meatballs and set aside.
Pour the olive oil in a large heavy bottomed pot and bring to medium-high heat; add the vegetables and cook until onions are translucent.
Add the stock and bring to a boil and add the pasta.
Add the meatballs, one at a time and reduce heat to medium-low; simmer for 15 minutes.
Add the escarole or kale and cook until wilted, ladle into bowls and serve.


  1. Just tried to comment...nothing showed up! Trying again. I love Italian Wedding Soup, and this was delicious. I used ground chuck and ground pork. I made tiny little bite-size meatballs and they were time consuming but well worth the effort. Great for one of the last cool evenings of the year here in the South. breezermom

    1. Thx for trying this soup and for taking the time to comment, it is greatly appreciated. I'm glad you liked it.

      Bea :-)


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