Lunch/Dinner, Soup

Italian Wedding Soup

Listen to Episode 27: THIS Is Italian Wedding Soup


  • 1 head endive
  • 1 head escarole
  • 1/2 bag spinach
  • 2 quarts chicken broth
  • 8 chicken boullion cubes
  • 1 lb chicken
  • 1 lb mini meatballs
  • 3 Tbs romano cheese


  • Cook chicken in broth. Remove, cool, and cut up.
  • Put meatballs in broth and cook.
  • Rinse and clean greens. Cut into 1 or 2 inch pieces.
  • Add greens to broth. When wilted down, add cut up chicken. Add Romano cheese last.
  • Turn down heat to medium, simmer for 30-60 minutes.
  • Serve with a good crusty Italian bread.

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