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Italian Wedding Soup Recipe - Ya'Eat Soup?

Italian Wedding Soup Recipe -
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Today we will be making one of the most well-known soups, Italian Wedding Soup! We will also be featuring a beef meatball recipe to add to this Italian Wedding Soup soup.

This recipe will impress you, your family members, friends, and guests. Don't miss this recipe, it is sure to be a hit in your house. Join us for Episode-21 on the YaEat Cooking Channel. At Ya'Eat we specialize in Italian and Seafood Recipes but do so much more.

MEATBALL INGREDIENTS 1 1/2 lbs. Ground Beef 2 Eggs 2 oz. Water 4-6 Roasted Garlic Cloves 4 oz. Pecorino Romano Cheese 2 oz. Fresh Parsley 1 Slice White Bread 6-8 oz. Italian Season Breadcrumbs

ITALIAN WEDDING SOUP INGREDIENTS 3 qt. Chicken Stock 2 oz. Extra Virgin Olive Oil 1 cup Spanish Onion (diced) 1/2 cup Celery (diced) 1/2 cup Carrot (diced) Meatballs (cooked) 1 large Escarole (Chopped) 1 lb. Ditalini Pasta 2 tbsp. Pecorino Romano Cheese Fresh Thyme Salt and Pepper to taste

Italian Wedding Soup Instructions

  1. Start by smashing Garlic and add to the pot with EVOO, lightly brown Garlic remove, turn off flame, and set aside.

  2. Beat two eggs in a bowl

  3. Cube Sliced White Bread (remove crust) into small cubes and blend well into eggs

  4. Add Pecorino Romano Cheese and Fresh Parsley and blend (mixture will be thick at this point)

  5. Add water until you have a mayonnaise-like consistency

  6. Finely chop the Garlic that you roasted in the EVOO, and add it to the mixture.

  7. Season with Salt and Pepper and blend together.

  8. Add Ground Beef, and do not over mix.

  9. Add about 4 oz. of breadcrumbs, mix in, and check the consistency.

  10. Add more breadcrumbs if needed. *You do not want the meatballs too moist or they will break apart when cooking.

  11. Start making bite-size meatballs

  12. Once you have enough meatballs to fit in the pot, start cooking them in the EVOO we cooked the Garlic in, while they are cooking continue to finish making the meatballs. *This will save you some time.

  13. Brown meatballs on both sides if you can and remove the pot and set aside. Turn off flame

  14. Dice up Onion, Celery, and Carrot for Mirepoix and add to the pot, and cook about 50%

  15. Add Fresh Thyme

  16. Put on your pot of water and salt and cook Pasta about 75%, drain, cool, and set aside for later use.

  17. Add Chicken Stock and Meatballs and bring to a boil.

  18. Cut Escarole to the core, wash well, drain, and place into the soup, and cook for about 2 minutes. You want the Escarole to still be bright green and fresh.

  19. Turn off flame and add Pecorino Romano Cheese

  20. Put it in a bowl and top with Pecorino Romano Cheese

  21. You are done... Nice Job :


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