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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Italian Wedding Soup: Not Really About a Wedding


I have read that the soup is named for the harmony of flavors, not that it’s a favorite at Italian wedding receptions. So there’s that bit of information up front. Is it still a fun soup to make when you are planning a wedding? Yep.

I made turkey meatballs instead of the beef / pork listed below. Use a pound of turkey if you want to go that route too, or stick with the half pork, half beef combination. This was a week night dinner and I found it pretty easy to whip up after work. I found this online at Food Network and I think I even saw the episode of Everyday Italian where Giada (she of the little body and the big, giant head) made this soup.

The other change I made is that I added 1/4 cup of these little round pasta (Acini di pepe), which are slightly bigger in size than couscous. I liked the pasta in the soup, but overnight, the leftovers expanded quite a bit. Not a problem, just thought I’d mention it. I think the next time I make this, I will take the time to sear the meatballs before plopping them into the soup to finish cooking because seared meat = tasty.

Italian Wedding Soup
Recipe by Giada De Laurentiis

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
2 cloves garlic, minced
1 tsp kosher salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tbsp (or more) freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
1/4 cup small-sized pasta

To make the meatballs:
Stir the first six ingredients in a large bowl to blend. Stir in the cheese, beef and pork.


Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet. Or, just dig in and use your hands. Guess which technique I used.


To make the soup:
Bring the broth to a boil in a large pot over medium-high heat.


Add the meatballs, pasta and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. I was afraid that my meatballs would fall apart but they stayed together just fine. I was very relieved.


Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute.


Season the soup to taste with salt and pepper.

This weekend we are heading to the Elliott Hotel and the Rosebriar Inn in Astoria and then the Shelburne Inn (and China Beach Retreat) on the Long Beach Peninsula. I hope there’s a clear stand-out and that making the location decision is easy….

3 comments to Italian Wedding Soup: Not Really About a Wedding

  • Hey! Just discovered your blog by way of Extra MSG, and I dig it. I may have to keep this recipe filed away for the next time I’m in a soup mood. And it’s nice to see a fellow blogger in Portland (in SE, no less!). Seems like a disproportionate majority of the better food blogs are based in the Bay Area.

  • Lisa

    Oh it was so good! Thanks for posting this. My dh & 2 1/2 yr old ds both had colds. It was perfect. I made it with turkey as well. The only sub I had to make was to use spinach instead of escarole. (Our Kroger only had Kale or Swiss Chard and I wasn’t sure if either would work).

  • Austin

    Love the recipe. I actually cook mine in a large crock pot. It allows me to make enough to either freeze or chill for a latter point. The frozen ones work like a frozen dinner obviously. Anyways, large crock pot also allows the flavors to really marry.