Tuesday Timesavers: Amazing Italian Wedding Soup for Now AND Later!

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Italian Wedding Soup Main


Italian Wedding Soup is a Perfect Timesaver!

Italian Wedding Soup is a favorite in my house, but honestly, it’s a pain to make all the little meatballs.  They take forever!  So, I’ve taken to making a huge batch, then freezing it after cooking the meatballs.  When you want some Italian Wedding Soup, simply thaw, add the egg and cheese mixture, escarole, and pasta!  You’ll have a fresh soup that is delicious and all the time consuming work is already done for you!

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The Simple Italian Wedding Soup

There are only a few ingredients in an Italian Wedding Soup.  A base of chicken broth gives it a homey flavor.  I use a stronger chicken stock, then dilute it with the same amount of water to save money.  The flavor is amazing and my cost is half what it would be if I used a more diluted broth, rather than the stock in my Italian Wedding Soup.  The meatballs are a combination of pork and beef, giving them awesome texture.  Adding eggs, parmesan, and garlic make them phenomenal.  The last three ingredients finish the dish and make it special.  Whisked eggs and parmesan add texture to the broth, and pasta makes the soup filling.  When all of these ingredients are put together, you will have an amazing Italian Wedding Soup that rivals your favorite Italian restaurant’s.

Tuesday Timesavers: Amazing Italian Wedding Soup for Now AND Later!

Tuesday Timesavers: Amazing Italian Wedding Soup for Now AND Later!


  • Meatballs:
  • 2 lbs ground beef
  • 2 lbs ground pork
  • 4 eggs
  • 2 C parmesan
  • 2 C breadcrumbs
  • 1 T minced garlic
  • 1/4 C minced onion
  • Soup:
  • 4 (32 oz) boxes chicken stock
  • 1 bunch escarole, sliced into thin strips
  • 4 eggs
  • 1/4 C parmesan
  • Water


  1. Mix the meatball ingredients well with your hands. Roll into small meatballs, about the size of a grape or olive. Place on a plate until the broth is ready.
  2. Pour the stock into a large stockpot. Refill the containers with water and add to the stock. Bring to a simmer.
  3. Add the meatballs.
  4. At this point, you can freeze some or all of the soup!
  5. Mix the 4 eggs and 1/4 cup parmesan by whisking.
  6. When then meatballs float, drizzle the parmesan mixture into the broth, stirring as you add.
  7. Add the sliced escarole and stir.
  8. Let simmer for about 5 minutes and serve with extra parmesan and crusty bread.

Italian Wedding Soup is Great for a Crowd!

This recipe always makes a large batch of soup, so it’s great when you are expecting a crowd.  It makes a great starter for an Italian dinner, but Italian Wedding Soup also makes a great meal.  Serve it with some crusty Italian bread, and you have a perfect dinner for a crowd.  You can keep the soup warm, before adding the pasta and escarole for quite some time, making this also a perfect addition to a buffet.

Next time you want  some soup that you can freeze for later, make up a big batch of Italian Wedding Soup!

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