Italian Wedding Soup

Italian Wedding Soup
Prep time
Cook time
Total time
Delicious chicken broth-based soup with flavorful meatballs, veggies and escarole!
Recipe type: Dinner
Serves: 6 - 8
  • 2 lbs Ground Pork
  • 2Tbs Bacon Fat (saved and stored in the refrigerator from previously cooked bacon)
  • 2 tsp Sea Salt
  • 2 tsp White Pepper, ground
  • 2 tsp dried Oregano
  • 2 tsp Turmeric (optional, great anti-inflammatory herb)
  • 2 tsp ground Milk Thistle (optional, boosts liver function)
  • 1Tbs Garlic, chopped
  • 1 Onion, minced
  • 2 large Carrots, chopped (or 2 handfuls baby carrots)
  • 3 stalks Celery, chopped
  • ½ bunch fresh Parsley
  • 1 head Escarole or Spinach, washed and roughly chopped
  • 8 - 12 cups Organic Chicken Broth
  1. Heat oven to 350*F.
  2. Defrost Chicken Broth.
  3. In a large stock pot, bring chicken broth to a boil.
  4. In a sauté pan over medium heat, melt bacon fat and cook garlic and onions until tender and translucent.
  5. Meanwhile, in a mixing bowl, gently combine pork, salt, pepper, oregano, and sautéed garlic and onions. Use a small spoon to scoop out the mixture and roll into balls, placing in baking pan. Cook in oven for 30 mins or until browned.
  6. Add carrots and celery to chicken broth. Return to a boil.
  7. Add browned meatballs to soup.
  8. Add the escarole or spinach and parsley, stir.
  9. Reduce heat to low, cover and simmer for 1 hour.
This soup is very comforting! As medicine, it is great for disgestive issues or colds and flu. Great served with Nutty Bacon Acorn Squash.


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