Grandma’s authentic Italian wedding soup. My family also enjoys this soup during the holidays.
It’s the first dish for Christmas dinner.
Although there are a few variations out there, this is my Grandma version. Enjoy!
- 1 small onion, chopped
- 1 tablespoon Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh Italian bread, crust trimmed, crumbled
- 1/2 cup grated Parmesan
- 1 pound ground beef
- fresh ground black pepper
- 12 cups chicken broth
- 1 pound of escarole, coarsely chopped
- 4 chicken thighs cooked
- 2 carrots, chopped
- 2 large eggs
- ½ pound orzo
- 2 tablespoon grated Parmesan, plus extra for garnish
- salt and pepper
- Cook chicken thighs in a small pot of water and simmer for an hour.
- When cooked, remove the meat from the bone and chop.
- Make the meatballs by mixing the ground meat, onion, egg, cheese, garlic, breadcrumbs, salt and pepper in a large bowl.
- Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.
- Place on a baking sheet.
- To make the soup:
- Bring the broth to a boil in a large pot over medium-high heat.
- Add the meatballs, escarole, carrots, chicken, parsley, pepper, and salt to the pot.
- Then simmer until the meatballs are cooked through and the escarole and carrots are tender, about 8 minutes.
- In a small pot cook the orzo in water about 10 minutes.
- Drain and add to the soup pot.
- 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 to form thin stands of egg, about 1 minute.
- Season the soup to taste with salt and pepper.