As a wedding gift, my mom gave me a book containing her recipes she made during my childhood. I reach for this recipe book often, especially during the holiday season. One of my favorite recipes in it is Italian Wedding Soup, a recipe passed down from my Grandma Marge to my mom and then to me. My mom made this hearty soup for many Christmases.
I can tell a recipe is one my mom made often when the ingredients and directions are vague. And this Italian Wedding Soup is one of them. I’ve made this recipe several times without paying much attention to measurements. But of course to share this recipe, it usually helps to have a starting point on how much of each ingredient to add and also directions on how to assemble the soup. So recently, I made up a batch of this soup and paid attention to measurements so I could share this recipe with you, my dear readers. Oh, I hope you enjoy this recipe as much as my family and I do! :0)
Italian Wedding Soup
- 7-8 cups (about 4 – 14.5 oz cans) chicken broth
- 2 cups shredded cooked chicken breast
- 25-30 small beef or turkey meatballs (about 1¼ lb.), either store-bought or homemade (~click here for my Turkey Meatball recipe~)
- ½ cup fresh grated Parmesan cheese + more for serving
- 1 head of endive, chopped with stems removed (about 1 lb.)
- 2 eggs, lightly beaten
In a large stockpot, add chicken broth, shredded chicken, meatballs, and Parmesan cheese. Bring to a boil; reduce heat and simmer for 25 minutes. Add chopped endive and cook for another 5 to 10 minutes. Drop beaten eggs slowly into soup, stirring the mixture as you add the eggs. Simmer for another 2 minutes. Remove from heat and serve with grated Parmesan cheese. Makes 8 servings.