Warm up on a cold winter day with a hot bowl of homemade wedding soup. This recipe has been in our family for generations. There are many variations of wedding soup, but I like this one, because this recipe is right from my grandmother’s kitchen.
This soup is a great starter for any meal. Wedding soup is a favorite in our house especially around the Holidays.
Some variations to this recipe are, add carrots, or some people add Orzo, or you could use ground pork for your meatballs.
Ingredients for the soup:
- 6 chicken breast (you can use boneless)
- 1 whole onion
- 1 stock of celery (Cut into small Pieces)
- 3 stocks of endive or escarole (clean, boil, squeeze all of the water out, cut into small pieces)
- Chicken base (2- cans of Swanson chicken broth)
- 1 lb. of lean ground beef (Option ground pork)
- 2 eggs
- 2 Tbsp. Romano cheese
- 1 Tbsp. parsley
- 1/2 cup seasoned bread crumb
- We use a 12 quart pot, add chicken, carrots, celery, and onion to the pot, cover with water and boil.
- When chicken is cooked (tender) remove the chicken, set aside to cool
- Mix the ground beef with the ingredients, roll into small 1" meatballs, you can fry them or bake in the oven
- Shred or cut the chicken into small pieces
- Skim the foam from the broth and discard the onion
- Add the chicken, greens, and meatballs back into the broth
- Add the 2 cans of Swanson chicken broth (we like to use low sodium broth)
- Bring the soup to a boil, and then let it simmer for about 15 minutes