Wedding Bell Soup (Italian Escarole Soup)

A hearty soup that's a meal in itself. Served in many homes at holiday dinners as a first course. Also known as "Wedding Bell Soup." This is our family soup that is served at all big meals!


  • 2 (48 oz.) cans chicken broth (low salt, low fat optional)
  • 1 medium onion, chopped fine
  • 2 stalks of celery, chopped fine
  • 2 cloves garlic, chopped fine
  • 2 heads of Escarole, rinsed well and chopped in large chunks
  • season to taste: black pepper, Italian seasoning, basil, and thyme (I use about an 1/8 of a tsp. of each). NO salt
  • pasta (For Wedding Bell Soup, I use Prince- Acini di Pepe- small beads. If making a heartier meal, I use cheese tortellini or mini-ravioli.)
  • shredded Parmesan cheese, for serving


  • 1-1/2 lb. chopped sirloin or leanest hamburger
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Italian flavored bread crumbs
  • 1 egg, beaten
  • season to taste: black pepper, seasoning salt, Italian seasoning, and basil - a dash or 2 of each


Mix meatball ingredients well and form into very tiny soup meatballs. Set aside.

Using a large soup pot, pour in 2 cans of broth plus a half can of water. Add onion, celery, garlic, and escarole. Bring to a boil, then lower to a simmer. Add all seasoning and fresh meatballs (they will cook in soup), DO NOT pre-cook, as the flavor of the beef adds to the soup. There will be no fat from beef, because you used leanest hamburger. Let simmer 1 hour. Add pasta 15 minutes before serving.

Serve with fresh shredded Parmesan to top soup. Garlic toast or bread is a great addition and a salad makes a complete meal. Enjoy!

Servings: As an appetizer, serves 20, as a meal, serves 8-12
Prep Time: 30 Minutes Minutes
Cooking Time: 1 hour 15 minutes Hours


By Jackie H. from Norton, MA

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July 20, 20110 found this helpful

Sounds great!

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