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Italian Wedding Soup with Chicken Meatballs

Italian Wedding Soup with Chicken Meatballs

Italian Wedding Soup with Chicken Meatballs, escarole, and swiss chard
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Italian, Mediterranean
Servings 6 people


  • 2 tbsp olive oil
  • 1/2 yellow onion, coarsely chopped
  • 10 cups chicken broth
  • 1 bunch escarole lettuce, coarsely chopped (approx. 1/2 lb.)
  • 1 bunch swiss chard leaves, coarsely chopped
  • 2 eggs, lightly beaten
  • 3 tbsp parmesan cheese (plus more for garnish)

Chicken Meatballs

  • 1 tbsp olive oil
  • 1/2 yellow onion, minced
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 lbs. ground chicken
  • 2 eggs, lightly beaten
  • 1 tbsp basil leaves, finely chopped (about 10 leaves)
  • 2 tbsp italian parsley, finely chopped
  • 1/2 cup panko or plain bread crumbs
  • 1/4 cup milk
  • 2 tbsp parmesan cheese
  • 2 tsp salt
  • 1/2 tsp pepper


  • In a medium skillet saute half a minced yellow onion with 1 tbsp olive oil for 8 minutes. Add the garlic and chili flake and saute an additional minute. Transfer onion mixture to a large bowl.
  • Add the ground chicken, eggs, basil, parsley, panko bread crumbs, milk, salt, and pepper to the onion mixture. Using hands, gently mix. Form into 2 inch meatballs and place on a foil lined baking sheet. Broil meatballs for 4 minutes.
  • In a large pot, saute half a chopped yellow onion with 2 tbsp olive oil. Add the chicken broth, meatballs, chopped swiss card, and chopped escarole. Simmer for 10 minutes.
  • In a small bowl whisk together 2 egg and 3 tbsp of parmesan cheese. Slowly pour into the soup stirring clockwise. Remove from the heat.
  • Portion soup into large bowls and garnish with more parmesan cheese.


-If you cannot find escarole, substitute for other leafy greens like endive, spinach or kale.
Keyword healthy soup