Easy Low Carb Italian Wedding Soup (Stracciatella)

This is one of those recipes that when you make it…you will think – that was so easy and delicious, why didn’t I make that before???   

This low carb version of Italian Wedding Soup is very close to the traditional.  The traditional version is often served with pasta.  I just left the pasta out. 

Often, people pre-cook their mini meatballs before adding them to the soup.  While that does give them a nice color, I prefer cooking the meatballs in the soup.  This makes for one less step and adds fantastic flavor to the broth. 

This recipe makes approximately (6) 2 cup servings.

Each 2 cup serving of soup and meatballs has approx. 1 g. of net carbs.


1 small yellow onion grated (squeeze the extra juices/water out after grating. The end result should measure approx. 1/4 cup].
1/3 cup chopped fresh Italian parsley (aka flat leaf parsley)
1 egg
1 teaspoon garlic powder
3/4 cup good quality grated parmesan
1 lb. of “meatloaf mix” (aka 1/2 ground beef and 1/2 ground pork)
1/2 teaspoon of black pepper

12 cups low-sodium chicken broth* (This is (2) 48 ounce containers)
1/2 teaspoon of nutmeg
1 large head of chopped curly endive* (this is about 1 pound)
2 eggs
2 tablespoons of good quality parmesan cheese

(1) Wash and chop the curly endive and set it aside. I chop mine in about 1 inch pieces. 

(2) Form the mini meatballs: Add all of the meatball ingredients into a bowl and mix.  Using clean hands, roll mini meatballs (about 1 rounded teaspoon each).  These do plump a bit when you cook them.  I made approx. 60 meatballs.

(3) Make the soup: Bring the chicken broth and nutmeg to a rolling boil in a large pot.  Add the uncooked mini-meatballs.  Turn the broth down to a simmer and cook for 4 minutes. 

(4) Stir in the curly endive and continue to simmer until the meatballs are cooked through (approx. another 4 minutes). 

(5) Whisk the eggs and the 2 tablespoons of parmesan in a small bowl to blend. Slowly drizzle the egg mixture into the broth while stirring the broth with a fork in a figure 8.  This will form thin stands.

(6) Remove from the head and add additional salt and pepper to taste if needed.  Serve with a bit of grated parmesan on top.

*In a pinch, I have used regular chicken broth (instead of low sodium).  I added some additional water to the end product to reduce the saltiness.

*If you have trouble finding curly endive, you should be able to substitute it instead with escarole, curly kale, or several hand fulls of baby spinach. 

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  1. Hi! My grandmother used to make this for us all the time. I believe she used escarole. Is that similar to endive? She never used pasta in her soup. Your ingredients look very similar to her version. She did use a small amount of carrots in hers. Ahhh… Thank You for the memory!

    • Yes – I believe escarole is a type of endive (or they are related). Glad you enjoyed the recipe. It was very delicious! I enjoyed it for lunch today.

  2. When we went to Grandmas house on Sundays, she would cook for an army! This was one of my favorite dishes!
    Thank You again for posting this wonderful recipe. 🙂

  3. Does this soup freeze well? It sounds great, but I live alone and I like to make batches of soup and then freeze it in single serving portions. Helps to keep me on track with my lo carb eating.

    • Hi Vee:

      I have not froze this one yet. I just made a batch today. I will freeze some and get back to you on this. The other thing you could do is half this recipe.

  4. I don’t eat pork, what can I substitute for the 1/2 pork to make the meatballs? Use 1/2 lean grd beef?

  5. Hi! Your Italian wedding soup has been nominated as one of the “Best Italian Wedding Soup Recipes on the Net”. To vote for it, please visit http://easyitalianrecipes.org/soup-recipes/best-italian-wedding-soup-recipes-on-the-net-vote-for-your-favorite/ (your recipe is positioned at #90).

  6. leigh Murphy says:

    What about using frozen mini meatballs and add them in frozen?

  7. Hello
    We always make this and actually add chicken too…..and escarole sounds good!

  8. I have searched my local grocery stores for endive and escarole, no one has it – and before today I had no clue this existed. Anything I can sub?

  9. Leonard Law says:


    Thanks for the easy ricetta! Your title in parentheses gave me pause, as ‘stracciatella’ is a term used for everything from a delicious soft version of bufala cheese to strips of meat sauteed or deep fried! In this case, it’s the eggs…the long strands fit perfectly to the Italian idea of stracciatelle…

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