ITALIAN WEDDING SOUP: HOW MY MOTHER-IN-LAW MAKES IT

This escarole and meatball soup is a lighter and simpler take on the traditional Neapolitan soup, perfect for a cozy winter dinner.

Known in our family as the “December 26 soup”, it is a beloved dish that my mother-in-law serves every year.

With its tender meatballs, escarole and flavorful chicken broth, this dish is comforting and satisfying.

Whether you are looking for a festive recipe or a warm bowl of everyday goodness, this lighter version will leave you feeling nourished without the heaviness of the traditional recipe.

Why you will love this recipe

• Light and nutritious: A healthier take on traditional soups, with few ingredients and maximum flavor.
• Quick to prepare: Ready in less than an hour, perfect for the vacations or busy evenings.
• Family favorite: A timeless recipe loved by adults and children alike.

SERVINGS:4

For the Soup:

• 4.4 lbs escarole (cleaned and trimmed)
• 10 cups homemade chicken broth

For the Meatballs:

• 14 oz ground veal
• 2 eggs
• Crumb of 1 stale bread roll (soaked in milk and squeezed)
• 2 generous handfuls grated Parmigiano Reggiano cheese (approximately 1 cup)
• Salt (to taste)
• Pepper (optional, to taste)

For Serving:

• Grated Parmigiano Reggiano cheese

METHOD:

Step 1: Prepare the escarole

• Thoroughly clean the escarole by rinsing it under cold water to remove all traces of dirt or grit.
• Boil the escarole in a large pot of water for about 10 minutes, until tender.
• Drain the escarole and set aside to cool slightly.

Step 2: Prepare the meatballs

• In a large bowl, combine the ground veal, eggs, breadcrumbs (soaked in milk and squeezed), grated Parmigiano cheese, salt and pepper.
• Mix until well blended.
• Form small meatballs, about the size of an olive, by gently rolling them between your hands.

Step 3: Cook the meatballs in the broth

• Bring chicken broth to a boil in a large pot.
• Carefully drop the meatballs into the boiling broth.
• Cook the meatballs for 3-5 minutes, or until they rise to the surface and are fully cooked.

Step 4: Prepare the soup

• Add the boiled escarole to the broth with the meatballs.
• Let the soup simmer for another 10 minutes, so that the flavors blend.

Step 5: Serve

• Pour the hot soup into bowls and sprinkle generously with grated Parmigiano cheese.
• Serve immediately with crusty bread or on its own for a healthy and comforting meal.

Tips for success

• Homemade broth : Use homemade chicken broth for maximum flavor. Store-bought broth may be fine, but may require adjustments in salt and seasoning.
• Breadcrumbs: Stale bread soaked in milk gives meatballs a softer texture.
• Vegetable substitutes: If escarole is not available, use chard, spinach or kale as alternatives.
• Prepare in advance : Prepare the meatballs and escarole in advance to save time while cooking.