Rocco DiSpirito's Italian Wedding Soup
  • Yield: 4 servings
  • Prep: 15 minutes
  • Cook: 25 minutes


2tablespoons extra virgin olive oil
2cloves garlic, thinly sliced
pinch crushed red pepper flakes
1/2cup chopped onion
1 9-oz bag escarole, roughly chopped
4cups fat-free, reduced-sodium chicken broth
freshly ground black pepper
4large egg whites
1ounce Parmigiano-Reggiano, grated


  1. Heat 1 tablespoon olive oil in a 4-quart saucepan over medium-high heat. Add the garlic and sauté until golden brown, about 2 minutes. Add the red pepper flakes and onions and cook until the onions soften, about 2 minutes. Add the escarole; reduce the heat to medium and cook until the escarole wilts to half of its original volume, about 5 minutes. Raise the heat to high, add 2 cups water, and boil to fully cook the escarole until the water is evaporated.
  2. Add the chicken broth, bring to a simmer, and simmer for 5 minutes. Season with salt and pepper. Turn off the heat, then add the egg whites, stirring until they start to coagulate. Then stop stirring so the egg whites form long strands.
  3. Ladle the soup into 4 soup bowls and top with the Parmigiano and the remaining 1 tablespoon olive oil.

Recipe courtesy of  Now Eat This! Italy With Rocco DiSpirito

Nutritional Info *per serving

  • Calories 125
  • Fat 9g