Joyful Italian Wedding Soup with Meatballs and Kale Leaves

Joyful Italian Wedding Soup with Meatballs and Kale Leaves

WhatÔÇÖs cooking in your clay pot today?
My pot is cheering up with Joyful Italian Wedding Soup with Meatballs and Kale leaves! Yum!
There are so many different versions of Italian wedding soup recipes but I love the one from Giada De Laurentiis / food network with real simple and delicious ingredients...

Now we converted it to cook in VitaClay!



  • 1 small onion, grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice fresh white bread, crust trimmed, bread torn into small pieces
  • 1/2 cup grated Parmesan
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper


  • 12 cups homemade chicken broth
  • 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
  • 2 large eggs
  • 2 tablespoon freshly grated Parmesan, plus extra for garnish
  • Salt and freshly ground black pepper


1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef, and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.

2. Add broth in your clay. Set on the stew to cook for 40 minutes.

3. In about 10- 20 minutes of cooking, when broth reaches a boil, add the rest of the ingredients except soup egg, and cheese and let it continue to cook for another 8-10 minutes.
4. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Finish soup with parmesan cheese if desired.


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