Why Make This Recipe

This Italian Wedding Soup is a delightful combination of a homemade broth, tender chicken, bite-sized meatballs, and fresh greens. Here are some reasons why you’ll love it:

• Use just 6 simple ingredients to create a rich and satisfying chicken broth filled with hearty add-ins.
• It’s perfect for making ahead; in fact, the flavors meld beautifully when allowed to rest overnight.
• Picky eaters will surely approve, making it a hit for family dinners.

🥗 Ingredients

• 1 whole chicken (3-4 pounds): This forms the basis of a flavorful homemade stock.
• ½ pound ground beef: Ideal for creating delicious meatballs; opt for a lean variety for the best texture.
• 3 chicken bouillon cubes (or 3 teaspoons Better Than Bouillon chicken base): For an extra depth of flavor.
• 1 small head escarole: Traditionally used, but baby spinach or kale can be substituted.
• 2 large eggs, beaten: These create delicate ribbons within the soup.
• 2 tablespoons grated Parmesan cheese (plus more for serving): For that authentic Italian touch.

🥣 Step-by-Step Instructions

1. Fill ⅔ of a large stockpot (preferably 8 quarts) with water. Add in the whole chicken, ensuring it is submerged by at least 4 inches of water.
2. Heat the pot over medium-high until the water starts to simmer. Reduce to medium-low and let it simmer for about 3 hours or until the chicken is tender and falling off the bone. Skim any foam or impurities off the top while cooking.
3. Once the chicken is cooked, carefully remove it with tongs and set it aside on a large plate or cutting board.
4. Strain the broth into a large container, discarding any leftover bits. Allow the broth to cool slightly, then place it in the fridge until ready for use.
5. When cool enough to handle, shred the chicken meat, discarding the bones. Store the meat in an airtight container in the fridge.
6. The next day, remove any solidified fat on top of the broth.
7. Return about 12 cups of broth to the pot and add the bouillon cubes. Bring it to a simmer over medium heat.
8. Roll the ground beef into small meatballs, about half an inch in diameter.
9. Rinse the escarole thoroughly, then chop or tear it into small pieces, discarding the tough stems.
10. Add the meatballs to the simmering broth and cook for 5 minutes.
11. Next, mix in about 3 ½ cups of the reserved chicken meat and 2 tablespoons of grated Parmesan cheese.
12. Slowly drizzle the beaten eggs into the soup while stirring gently.
13. Add the chopped escarole and let the soup simmer for an additional 30 minutes on medium-low heat.
14. Serve the soup in bowls, garnished with additional Parmesan cheese.

Storage Tips

Any leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. It reheats beautifully whether on the stovetop or in the microwave. For longer storage, the soup can be frozen for up to 3 months.

🧐 Recipe FAQs for Italian Wedding Soup