Italian Wedding Soup

    40 min

    Also known as minestra maritata, which literally translates to married soup. Beef mince meatballs are simmered with escarole and eggs. Serve with fresh Italian bread.

    80 people made this

    Serves: 6 - 8

    • 2 medium heads escarole, cleaned and chopped
    • 2 litres chicken stock
    • 450g minced beef
    • 4 eggs, divided
    • 110g dry breadcrumbs
    • 2 tablespoons dried basil
    • 1 teaspoon dried parsley
    • 150g grated Parmesan cheese

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain from the water. When cooled, squeeze out all excess liquid.
    2. In a separate pot over medium heat, bring the stock to the boil. In a separate large bowl, combine the minced beef, 1 egg, breadcrumbs, basil, parsley and 1/3 of the Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the stock. When they rise to the top, they are cooked.
    3. Add the escarole to the stock. In a separate bowl, combine the remaining 3 eggs with the remaining Parmesan cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.


    If you can't get your hands on escarole, use chicory instead.

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    Reviews & ratings
    Average global rating:

    Reviews in English (64)


    My grandmother was from Agnone Italy and this was her recipe. She would never have put anything tomato in this recipe. That would be more like Minestrone, which is another excellent Italian soup. I am the submitter of this recipe and I just wanted to comment on the "lack of pasta" in this recipe. My grandmother never put pasta in her wedding soup. I wanted to share the recipe as it was prepared in my Italian family. You can add pasta if you like it, of course.  -  13 Dec 2006  (Review from Allrecipes US | Canada)


    I am giving this 5 stars because this is the only recipe that had the egg mixture in it. I combined the end of this recipe with the first part of 'Mama's Italian Wedding Soup' by Lalena. I also made a bunch of changes to that recipe - see my rating for details.  -  25 Jun 2004  (Review from Allrecipes US | Canada)


    This was a truley amazing dish...a technique that I used for this was to shock the spinach which i used in place of the escole. this is done by placing the spinach in ice water when straining out of the boiling water. this keeps the spinach that vibrant green color. This can be done with any green vegtable to keep its color.  -  29 Jun 2007  (Review from Allrecipes US | Canada)