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Italian Wedding Soup

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“This recipe is FROM SCRATCH - like my grandmother used to make it. Brings back GREAT childhood memories!”
2hrs 30mins
1 Big Pot

Ingredients Nutrition


  1. In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
  2. Bring to a boil and simmer 2 hours or until chicken is tender.
  3. Remove chicken, cook and cut into small pieces.
  4. Strain broth and return to kettle.
  5. Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
  6. Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
  7. Add cubed meat and meat balls (see below).
  8. Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
  9. Stir constantly.
  10. Serve with flavored croutons.
  11. Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
  12. Drop into pan of boiling water 5 minutes.
  13. Remove with slotted spoon and set aside.
  14. Add to Italian wedding soup along with cubed chicken.
  15. I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
  16. ENJOY!

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