Despite the name, this soup isn’t served at weddings, “wedding” refers to the marriage of flavors between savory meat and leafy greens. This cozy classic features tender mini meatballs, pearls of pasta, and vibrant greens in a rich, golden broth.
In a bowl, combine ground meat, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper.
Mix gently by hand until just combined — don’t overwork.
Form into small meatballs (about ¾-inch diameter). You should get ~30–40.
In a large pot, heat olive oil over medium heat.
Add onion, carrot, and garlic. Sauté 4–5 minutes, until softened and fragrant.
Pour in the chicken broth and bring to a gentle boil.
Lower heat and carefully add meatballs to the broth. Simmer for 10–12 minutes until meatballs are fully cooked and float.
Add pasta and cook according to package directions (usually 8–10 minutes), stirring occasionally.
In the last 2–3 minutes of cooking, stir in the escarole or spinach and simmer until wilted.
Adjust seasoning with salt, pepper, and a touch of lemon zest or juice, if desired.
Ladle hot soup into bowls.
Top with freshly grated Parmesan and a crack of black pepper.
Serve with crusty bread or garlic toast on the side.
Use chicken meatballs or turkey for a lighter version.
Add a beaten egg during the last minute of simmering and swirl gently for a stracciatella-style finish.
Swap escarole for Swiss chard, kale, or baby spinach.
Wine:
Pinot Grigio
Barbera
Dry Rosé
Non-Alcoholic:
Sparkling lemon water
Herbal tea with thyme or mint
6 servings