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Italian Wedding Soup

Italian Wedding Soup

An Italian-American favorite. This heart warming soup is made with a rich chicken broth, tiny meatballs and escarole.

  • Yield: 6 portions


  • 3 quarts rich chicken broth
  • 1/2 pound escarole, cleaned free of the tough stems, and cut into long strips
  • 1/2 pound ground pork
  • 1 teaspoon minced garlic
  • 1 tablespoon minced shallot
  • 1 tablespoon chopped parsley
  • 1 egg yolk
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup cooked pastine, tossed in oil to prevent sticking
  • 2 eggs, beaten
  • Grated parmesan cheese for garnish


  • Bring the broth to a boil. Add the escarole, and simmer while you prepare the meatballs. In a small bowl, combine the pork, garlic, shallots, parsley, and the egg yolk. Season with salt and pepper. Form into 3/4-inch meat balls. Drop the meat balls into the broth and simmer until they are cooked, about 5-8 minutes. Drop in the pastine, and taste to adjust the seasonings. Turn off the heat. Begin to stir the soup in a clockwise motion and slowly drizzle in the beaten eggs, so it will form strands.
  • Garnish with grated parmesan cheese