Italian Wedding Soup

Italian Wedding Soup


  • 6


  • Very easy


  • Preparation time

  • Cooking time


  • 200g onion, medium dice
  • 15g minced garlic
  • 150g medium dice carrots
  • 150g medium dice red peppers
  • 150g medium dice fennel
  • 1 bay leaf
  • 150g Fregola Sarda
  • 5L Chicken stock
  • Parmesan cheese, 20g grated fine
  • 2 whole eggs
  • Bouquet garni (leek, thyme, oregano, parsley, tie in a cheese cloth)
  • 20g Chopped parley
  • null
  • Meatball
  • 450g ground beef
  • 20g bread crumbs
  • 1 whole eggs
  • 1 garlic cloves, minced
  • ½ large onion, fine minced
  • 15g of chopped parsley
  • salt and pepper to season


1. Mix all the meat together and start rolling the balls into 5g each meatballs

2. In the pot, cook vegetables for 2 mins

3. Add in chicken stock and bring it to a boil, turn it to simmer

4. Add in Fregola and simmer for 10 minutes

5. Add in meatballs and simmer for 5 more minutes

6. Take the pot off the heat

7. In a bowl whisk together eggs and 20g of grated Parmesan cheese

8. While the soup is hot, whisk in the egg

9. Serve with chopped parsley

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