Authentic Italian Recipe: Italian Wedding Soup with Puntarelle - Found in Italy!

Authentic Italian Recipe

Italian Wedding Soup with Puntarelle

6 Servings - Reserve the white puntarelle stalks for another use—they’re great in a crunchy salad.


  • 1 head of puntarelle, trimmed, outer leaves removed
  • 1 large egg
  • ½ pound ground pork
  • ⅓ cup fine fresh breadcrumbs
  • 2 tablespoons finely chopped fresh parsley
  • 2 medium leeks, white and pale-green parts only, finely chopped, divided
  • 4 garlic cloves, finely chopped, divided
  • Kosher salt, freshly ground pepper
  • ¼ cup plus 1 tablespoon olive oil
  • ¼ cup dry white wine
  • 6 cups low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • Shaved Pecorino (for serving)

Recipe Preparation

  • Tear dark leafy parts of puntarelle into 2” pieces; set aside. You’ll be left with long white stalks and the core of the puntarelle, which is layered similar to a fennel bulb. Thinly slice core lengthwise (smaller pieces will break away) and set aside.
  • Using your hands, mix egg, pork, breadcrumbs, parsley, 1 leek, and 2 garlic cloves in a medium bowl until well combined; season with salt and pepper. Gently roll heaping teaspoonfuls of mixture into balls, transferring to rimmed baking sheets as you go (you should have about 40 meatballs).
  • Heat ¼ cup oil in a large heavy pot over medium–high. Cook meatballs, turning often to help maintain their round shape, until browned all over, 5–7 minutes. Add remaining leek and 2 garlic cloves to pot and cook, stirring often, until lightly browned and softened, about 5 minutes.
  • Add all but a small handful of reserved sliced puntarelle core to pot and cook, stirring occasionally, until softened, about 4 minutes. Add wine and simmer until liquid is reduced by half, about 2 minutes. Add broth and bring to a simmer. Add all but a small handful of puntarelle leaves to pot. Season with salt and pepper and bring to a boil. Reduce heat and simmer, uncovered, until puntarelle is cooked through and flavors have melded, 25–30 minutes.
  • Toss remaining puntarelle core and greens in a small bowl with lemon juice and remaining 1 Tbsp. oil; season with salt and pepper.
  • Divide soup among bowls and top with dressed puntarelle and Pecorino.
  • Do Ahead: Soup (without dressed puntarelle and Pecorino) can be made 1 day ahead. Dress puntarelle and top soup just before serving.

Recipe by Alison Roman, Photos by Christopher Testani


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Rich in culture and stunning scenery, irresistible Southern Italy is the setting for this breathtaking journey. Enjoy an eight-day journey back to the old country where you will explore not one, but many Italies. As one of the most popular tourist destinations in the world, find yourself relaxing in the town of Sorrento or sight-seeing along the Amalfi Coast, which includes gorgeous places such as Positano, Ravello and Amalfi. On this remarkable trip you will also encounter the world famous archeological site of Pompeii. The beautiful Amalfi Coast awaits you with its great food, historical sites and beautiful architecture, providing an unforgettable Italian experience. Click here for more information!


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