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.


    All you need for this recipe and more...



    • 1/2 pound ground sirloin
    • 1/2 pound ground pork
    • 1/2 cup grated Parmesan cheese
    • 1 large egg
    • 1/3 cup seasoned dry breadcrumbs
    • 1 tablespoon chopped oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 tablespoon olive oil


    • 1 tablespoon olive oil
    • 1 medium onion, finely chopped
    • 4 garlic cloves, minced
    • 1 carrot, finely chopped
    • 1 celery rib, finely chopped
    • 8 cups low sodium chicken broth
    • 1 bunch escarole, torn into bite-size pieces
    • 1/3 cup acini di pepe pasta
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper


    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