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Wedding Soup

Course: Primo, Soup
Cuisine: Italian-American


  • 2 liters 8 cups homemade broth or more as needed
  • 250g 1/2 lb escarole, about half a medium-sized head cut into bite-sized pieces 
  • 250g 1/2 lb acini di pepe or other small soup pasta 
  • Salt if needed

For the meatballs

  • 500g 1 lb ground beef, or a mixture of pork and beef 
  • 75g 2-1/2 oz fine breadcrumbs
  • 50g 2 oz  parmigiano-reggiano freshly grated
  • 1 or 2 cloves garlic finely minced
  • 1 or 2 sprigs fresh parsley finely minced
  • 1 egg
  • Salt and pepper to taste


Making the meatballs

  • Mix all the meatball ingredients in a large bowl until you have a smooth and uniform mixture. Take the mixture and form it into a ball, then throw the ball forcefully down into the bowl a few times until you have a compact mass. Wrap the mixture in plastic film and let it rest for about 20 minutes. 
  • After it has finished resting, unwrap the mixture and pinch off olive-sized chunks, rolling them around inside the palms of your hands to form tiny meatballs. Lay them out on a tray or cutting board until needed. 
  • Bring the broth to a gentle simmer, then add the meatballs and escarole. Let them simmer until the meatballs are fully cooked through and the escarole is tender, about 15 minutes or so.
  • In another pot, bring water to a boil, add a good pinch of salt and then the pasta. Boil the pasta until it is just tender. When it is done, transfer the pasta to the soup. Let it simmer along with the meatballs and escarole at the gentlest heat possible for just a minute or two. 
  • If the soup is too thick for your taste, add a more broth or water. Taste and adjust for seasoning. You may not need any if the broth and the meatballs are already seasoned. 
  • Serve hot, with grated cheese on the side for those who want it.