• 1

Italian Wedding Soup
Super easy

No hand-rolling meatballs for this classic recipe! Use our mini meatballs and have soup ready in minutes!



Category: Meatballs


For 4 Person(s)

What you'll need:

1 lb. Talluto's Mini Meatballs
2 quarts Chicken Stock
1 small head Escarole, chopped
2 tbsp. Grated Pecorino Romano Cheese
1 tbsp. Parsley, chopped
Salt & Pepper, to taste

Italian Wedding Soup Directions

  1. Heat the chicken broth in a pot.
  2. Add the frozen mini meatballs and the chopped escarole.
  3. Bring the soup to a simmer and cook approximately 10 minutes until the meatballs are warm and the escarole is tender.
  4. In the meantime, beat the egg together with the grated cheese, parsley, salt, and black pepper.
  5. Once the escarole is tender, drizzle the egg mixture into the simmering soup.
  6. Stir the soup to break up the egg into smaller pieces.
  7. Serve with additional grated cheese, if desired.

Share This Recipe

Thanks for Visiting Our Site

We continually look for ways to improve our site and the way we serve you and we'd love to hear from you.  If you have any questions, comments, or suggestions, please call us at 610-522-0122 or send us an email.

Connect With Us

Share a Recipe