Italian Wedding Soup

By Marge Perry & David Bonom
There are countless variations on this soup, which—contrary to popular belief, is named for the way the flavors of the greens and meat marry so well (and not for the occasions on which it is served). But go ahead—serve it at a wedding to symbolize the harmony you’ll experience in life together.
  • Course: Soup


  • acini di pepe pasta
  • Carrot
  • celery rib
  • chopped oregano
  • Egg
  • escarole
  • garlic cloves
  • Grated parmesan cheese
  • ground black pepper
  • Ground Pork
  • ground sirloin
  • Low-sodium chicken broth
  • Meatballs
  • olive oil
  • onion
  • Salt
  • seasoned dry breadcrumbs
  • Soup


  1. For the meatballs, combine the ground sirloin, ground pork, cheese, egg, breadcrumbs, oregano, salt and pepper in a bowl
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium. Add half the meatballs and cook, turning occasionally, until browned, 4-5 minutes. Transfer meatballs to a plate covered with paper towel to drain. Add the remaining meatballs to the skillet and repeat with the remaining meatballs.
  3. For the soup, heat 1 tablespoon oil in a 5-quart Dutch oven over medium. Add the onion, garlic, carrot and celery