Italian Dandelion Soup

My family’s Italian Dandelion Soup (aka Cicoria Soup) is the perfect merge between chicken soup, Italian Wedding Soup, and dandelion soup.

Growing up, I loved having this soup every Easter Sunday — and today it always reminds me of holidays at my Aunt’s house, filled with tons of laughing, maybe some fighting, and always A LOT of good food.

What is Italian Dandelion Soup Soup?

Also known as Cicoria Soup, cicoria is Italian for “chicory” or “dandelion greens” — which is one of the stars of this soup.

The fun thing about this soup is that it also has shredded chicken (taken from the chicken breast used to make the stock) and tiny meatballs (similar to the infamous ones found in Italian Wedding Soup). Then you add some chopped-up cicoria and egg whites, and you’ve got yourself a seat at my family’s old-school Easter Sunday table.

Dandelion Soup Soup Ingredients

Here’s what you need to make this soup:

For the soup:

Bone-in chicken breast: To help build the stock.

Carrots, onions, celery, and garlic: For the soup

Fresh herbs: We’re using fresh parsley, dill and dry bay leaves

Black peppercorns: For flavor

Chicken bouillon powder: Just a little bit to give an extra kick.

Dandelion greens: Obviously

Egg whites: For fun

For the meatballs:

Ground beef: For the meatballs

Garlic: For flavor

Milk: To soak the breadcrumbs in to make them moist

Italian breadcrumbs

Egg: To help bind the mixture

Parsley

Parmigiano-Reggiano

Salt and pepper

How to Make Dandelion Soup

Here’s what to do:

Step 1: Make the chicken stock.

Add everything up until the dandelions to a big pot (so this means your water, chicken breast, carrots, celery, onions, garlic, bay leaves, peppercorns, parsley, dill and chicken bouillon powder. Bring to a boil, then cover and reduce to a simmer for 1.5 hours.

Step 2: Make the meatballs.

While the stock is cooking make the meatballs by letting the breadcrumbs and milk soak for 5 minutes. It may look a little wet at first, but it will thicken up as it sits.

Then combine that with the meat, Parmigiano, salt, pepper, parsley, egg, onions and garlic. Combine and roll into small meatballs and set aside.

Step 3: Drain the stock and shred the chicken.

Now drain the chicken stock into a smaller pot. Toss everything except for the chicken. Shred the chicken with two forks, making sure to toss out the skin and bones. Also, chop the dandelions and get your egg whites ready.

Step 4: Add the chicken, meatballs, and dandelion to the soup.

Add the shredded chicken to the broth and set over medium heat. Add the meatballs and dandelions and bring the soup to a boil, then lower to a simmer, cover, and cook for about an hour.

Step 5: Add the egg whites.

Towards the end, take your egg whites and dump them into the simmering soup, making sure to stir them around to form ribbons.

Frequently Asked Questions

Can I use store-bought meatballs?

While homemade meatballs are traditional, you can use store-bought meatballs if you’re short on time.

Is it necessary to use dandelion in the soup?

While dandelion is a common choice for Italian wedding soup, you can also use spinach or other leafy greens. Feel free to experiment with different greens based on your preferences.

Can I make Italian dandelion soup ahead of time?

Yes, you can prepare the components of Italian dandelion soup ahead of time. Store the broth, meatballs, and shredded chicken separately in the refrigerator, and combine them when you’re ready to serve. This is especially helpful if you want to save time on the day of an event.

Can I freeze Italian dandelion soup?

It’s best to freeze the components separately to maintain the quality of the soup. Freeze the broth, meatballs, and chicken in separate containers. Thaw and reheat each component before combining them for serving.

What is the best way to serve Italian wedding soup?

Serve Italian dandelion soup hot, garnished with grated Parmesan cheese (or Locatelli), red pepper flakes, and freshly ground black pepper. It’s often enjoyed as a comforting and hearty starter or as a light main course.

Print Recipe

5 from 1 vote

Italian Dandelion soup

My family's Italian Dandelion Soup is the perfect merge between chicken soup, Italian Wedding Soup and dandelion soup.

Prep Time30 minutes mins

Cook Time2 hours hrs 30 minutes mins

Course: Soup

Cuisine: Italian

Keyword: chicken soup, dandelion soup, italian dandelion soup, italian wedding soup

Servings: 6 people

Ingredients

For the soup:

• 2.5 lbs chicken breast, bone-in
• 2 carrots cut into chunks
• 3 celery stalks cut into chunks
• 5-8 garlic cloves slight crushed, skins on
• 1 yellow onion quartered, skins on
• 2 bay leaves
• ½ bunch fresh parsley
• ¼ bunch fresh dill
• 1 teaspoon peppercorns
• 3 teaspoon chicken bouillon powder
• 10 cups water
• 1 bunch dandelion greens chopped
• 6 egg whites

For the meatballs:

• 1 lb ground beef
• ½ cup Italian breadcrumbs
• ⅔ cup milk
• ¼ cup freshly grated Parmigiano-Reggion
• 3 garlic cloves finely minced
• 1 egg
• Chopped fresh parsley
• Salt & pepper

Instructions

• Add everything up until the dandelions to a pot. Bring to a boil then cover and reduce to a simmer for 1.5 hours.
• While that's happening, make your meatballs and cut your dandelions into pieces. For the meatballs, let breadcrumbs soak in the milk for 5 minutes, then add everything to the ground beef, mix, and roll into small meatballs. Set aside.
• Drain the soup into another pot, tossing everything but the chicken.
• Shred the chicken using two forks, making sure to throw out the bones and skin.
• Add chicken back to broth along with the meatballs and dandelions. Bring to a boil then reduce to a simmer for another hour or so.
• Towards the end, add the egg whites to the simmering soup, making sure to stir them around so ribbons form.
• Taste for seasoning and add a touch more salt if needed. Serve with freshly grated Parm or Locatelli, red pepper flakes, and freshly ground black pepper.