Cardone

Cardone: the festive soup that brings generations together at the Benevento table

In Benevento, Christmas begins with a scent that fills every home: cardone, the beloved holiday soup that’s more than just a recipe — it’s a tradition, a memory, a family bond.

Prepared especially for Christmas Eve or Christmas Day, cardone is made with rich homemade chicken broth, thinly sliced cardoons, and beaten eggs with grated cheese, which form delicate golden strands when cooked. The soup is completed with tiny handmade meatballs, tender and flavorful, shaped with patience and care — just like nonna used to make.

The result is a dish that’s both hearty and delicate, rustic yet refined. It’s not just about flavor: cardone carries with it the warmth of tradition, the comfort of shared memories, and the joy of being together. Each family has its own variation, but the soul of the dish remains the same — to welcome, to nourish, to love.

Because cardone isn’t just cooked.
It’s made for someone you care about. Always.


Curiosities

  • Tiny meatballs, made with love
    The little meatballs in cardone are shaped one by one, incredibly small, with lots of care. In many families, it's the children who help prepare them, turning the dish into a true family ritual.

  • Every family has their own recipe (and it's always the best!)
    Some add a pinch of nutmeg, others a splash of lemon, or use different cheeses. Each version is unique — and everyone swears their own is the most delicious.

Traditional Cardone from Benevento (serves 6)

Ingredients

  • 1 free-range hen (or capon) for broth

  • 1 large bunch of cardoons (cleaned and cut into thin strips)

  • 3 eggs

  • 100 g of grated cheese (Parmigiano or Pecorino, according to taste)

  • Salt and pepper to taste

For the meatballs:

  • 300 g of mixed ground meat (beef and pork)

  • 1 egg

  • 2 tablespoons of breadcrumbs

  • 2 tablespoons of grated cheese

  • Chopped parsley to taste

  • Salt and pepper to taste 

Preparation

  1. Prepare the broth
    Boil the hen in plenty of water with celery, carrot, and onion. Let it simmer gently for at least 2 hours, then strain the broth and set aside.

  2. Cook the cardoons
    Wash and clean the cardoons well, slice them into thin strips and boil in salted water for about 30–40 minutes, until tender but not mushy. Drain and set aside.

  3. Make the meatballs
    Mix the ground meat with the egg, breadcrumbs, cheese, parsley, salt, and pepper. Shape into tiny meatballs, about the size of a hazelnut. Cook them in the strained broth for about 10 minutes.

  4. Combine the ingredients
    Add the cooked cardoons to the broth with the meatballs. Let everything simmer together for about 10 more minutes to blend the flavors.

  5. Finish with the eggs
    Beat the eggs with the grated cheese and a pinch of pepper. Turn off the heat and slowly pour the mixture into the soup, stirring gently to create soft strands.

  6. Serve hot
    Cardone is meant to be shared. It's more than a soup—it's a tradition, a gesture of love, a symbol of home during the holidays.