Food Network has simple and easy to follow recipes for Italian wedding soup. Giada de Laurentiis' recipe is made with beef and pork meatballs, while Ina Garten's is made with chicken.
To make Giada de Laurentiis' recipe, stir together 1 grated onion, 1/3 cup chopped Italian parsley, 1 large egg, 1 teaspoon minced garlic, 1 teaspoon salt and 1 slice fresh white bread with the crust removed, broken into small pieces. Add 1/2 cup grated Parmesan, 8 ounces ground beef and 8 ounces ground pork. Shape into 1-inch diameter balls, and place on a baking sheet. Bring 12 cups chicken broth to a boil, and add the meatballs. Add 1 pound curly endive, and cook for eight minutes. In a bowl, whisk 2 eggs and 2 tablespoons grated Parmesan. Drizzle the egg mixture into the broth, and season with salt and pepper.
To make Ina Garten's recipe, combine 3/4 pound ground chicken, 1/2 pound chicken sausage, 2/3 cup fresh white bread crumbs, 2 teaspoons minced garlic, 3 tablespoons chopped parsley, 1/4 cup grated Pecorino Romano, 1/4 cup grated Parmesan, 3 tablespoons milk, 1 egg, salt and pepper. Form 1- to 1 1/4-inch meatballs. In a pot, cook 2 tablespoons oil, 1 cup minced onion, 1 cup diced carrots and 3/4 cup diced celery. Add 10 cups chicken stock and 1/2 cup dry white wine. Boil, and add 1 cup small pasta. Cook, and add 1/4 cup minced dill and meatballs. Season with salt and pepper, and add 12 ounces baby spinach.