Say I Do To Your Italian Wedding Soup Made With Love With The Vitaclay Best Soup Maker

Italian wedding soup

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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