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
1 Egg beaten
2 tbsp. Pecorino Romano Cheese
1 tbsp. Parsley, chopped

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.

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