Italian escarole soup is a traditional wedding soup that contains handmade meatballs and escarole in an egg broth. To make Italian wedding soup, start with the meatballs by combining 1 grated onion, 1/3 cup of Italian parsley, 1 large egg, 1 slice of torn bread, and 1 teaspoon each of salt and minced garlic. Work in 1/2 cup of grated Parmesan, 8 ounces each of ground beef and ground pork, and pepper to taste, and form the mixture into balls.
After bringing 12 cups of chicken broth to a boil, add 1 pound of escarole and the meatballs to the liquid, and cook them at a simmer for eight minutes. Stirring with a fork the entire time, pour 2 large eggs and 2 tablespoons of freshly grated Parmesan into the soup, and season it with salt and pepper to taste. After a minute, serve the soup with more Parmesan cheese.
Another recipe suggests browning the meatballs in a skillet before adding them to the soup. Add 8 cups of chicken broth, 3 chopped carrots and the browned meatballs to a slow cooker, and cook the soup on low for six hours before stirring in 2 tablespoons of fresh oregano,1 sliced head of escarole and 1 cup of dried acini di pepe pasta. Cook the soup for 20 more minutes before serving.