Italian Wedding Soup

Italian Wedding Soup

Serves 6 to 8



  • 10 cups chicken stock/broth
  • 1 cup ditalini or other small pasta
  • ½ cup dry white wine
  • ½ cup yellow onion, minced
  • 1 lb. escarole
  • 2 to 3 tbsp. Cucina Antica Imported Extra Virgin Olive Oil
  • Other diced vegetables of your choice


  • 8 oz. ground beef
  • 8 oz. ground pork
  • 1 onion, finely chopped
  • ½ cup bread crumbs
  • ½ cup Pecorino Romano cheese, grated
  • 1/3 cup fresh parsley, finely chopped
  • 1 large egg
  • 1 tsp. garlic, minced
  • ½ tsp. salt
  • Ground pepper


In a large bowl, combine onion, bread crumbs, parsley, egg, garlic and salt and pepper. Stir in ground meat and cheese until well combined. Using your hands or a teaspoon, shape the meat into 1 inch balls.

Place on a lined baking sheet and bake for about 30 minutes, until cooked through and lightly browned. For the soup, heat 2 tbsp. Cucina Antica Extra Virgin Olive Oil in a deep soup bowl. Add the onion and escarole and other vegetables and saute until tender, about 6 or 8 minutes.

Add the chicken stock and white wine and bring to a boil. Add the pasta to the boiling broth and cook until nearly tender, about 5 minutes. Add the meatballs and let simmer for a few minutes to let the flavors blend. Add salt and pepper to taste. Ladle into bowls and serve with extra grated Pecorino Romano cheese.

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