Italian Wedding Soup

Italian Wedding Soup

5 reviews, 4.2 star(s). 100% would make again

Ready in 2 hours

Italian wedding soup or as my grandmother called it, "Scarole"


1 Stelline (little star) pasta
2 bunches escarole; (not curly leaf- broad leaf)
4 pieces chicken; (breast & wing)
1 carrot
1 celery
salt; to taste
cheese; graded
1 pound ground meat
2 Eggs
1 teaspoon fresh garlic; mashed
salt and pepper; to taste
Italian seasoning
bread crumbs

Original recipe makes 12



MEATBALLS: Mix all the ingredients together in a bowl. Add to the ground meat the eggs and salt, pepper and garlic to taste. Add Italian seasoning, parsley and bread crumbs enough so you can see them in the mixture. Let it sit in the refrigerator for about an hour so everything absorbs the flavor. Roll into little balls one inch or less in diameter. Fry in pan until browned and keep in a refrigerator until you are ready to add them to the soup.

BROTH: First wash and skin the chicken. Put the chicken and the salt in the water and bring to a boil. After it boils, turn down the heat and skim off the foam. Add the carrot, onion and celery. Cook for about two hours. Let it cool. Skim off the fat and remove the carrot, onion and celery. Take out the chicken and bone it. Break up the chicken meat and put it back in the soup.

ESCAROLE: Blanche the escarole. Clean the escarole and cut off the bottom. Chop the leaves into average size pieces. Use mostly the outer leaves. (My grandmother would use the bottom she cut off for salads.) Blanch the escarole in a separate pot. Blanching the escarole removes some of the bitter aftertaste. Bring water in another pot to a boil and put in the escarole. Boil the escarole for about 10 minutes or until tender. Drain. Put the blanched escarole in a bowl and set it off to the side.

Put the escarole and the meatballs in the broth and simmer for about an hour. Add the star pasta for about the last 10 minutes, or whatever the pasta directions require for cooking time. Serve in bowls with freshly graded cheese.

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Italian Wedding Soup


Italian Wedding Soup

Calories Per Serving: 340 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I liked this, but totally cheated and used frozen meatballs.
shanewing 4y ago

Needs a bit of chicken stock or cubes I used turkey
Lorimonaco 6y ago

The recipe calls for ground meat. Do you use beef? I'm a big fan of the soup and am anxious to try your recipe!!
alyx008 6y ago

Great recipe that was certainly a hit on a cooler Fall night. Despite no exact measurements, it was easy to follow and the end product was a tasty soup that definitely falls into the "comfort foods" category.
tiamar 6y ago

my kids love this! i always look for foods with pieces of vegetables, and this was gold
template 6y ago

The soup takes some time to do it right, but it is definitely worth it. You will have to play with how much of the various ingredients you use. My grandmother did not "measure" and so neither do I. I always make a big pot of it, devide it up and freeze meal size portions for later. I wait an add the cheese when I serve it. It is a wonderful meal by itself. [I posted this recipe.]
mamatheresa 6y ago

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