Italian Wedding Soup

Growing up in an Italian-American neighborhood in Boston, Sunday lunches were incomplete without a steaming bowl of wedding soup. My neighbor Mrs. Rossi would spend hours crafting tiny meatballs, insisting they be no larger than a marble. “The soup is a marriage of flavors,” she would say, explaining the name had nothing to do with actual weddings but rather the perfect union of meat and vegetables.

This recipe honors her meticulous approach while streamlining the process slightly. The combination of delicate meatballs, leafy greens, and pasta in rich broth creates a harmony of flavors that’s both nourishing and satisfying – a testament to Italian cuisine’s ability to transform simple ingredients into something greater than the sum of its parts.

Ingredients:

For the meatballs:

• 1/2 pound ground chicken
• 1/2 pound ground beef
• 1/3 cup Italian breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

For the soup:

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 bay leaf
• 1 Parmesan rind (optional)
• 1 cup small pasta (acini di pepe, orzo, or stelline)
• 8 cups fresh spinach or escarole, roughly chopped
• Fresh dill for garnish
• Grated Parmesan for serving
• Red pepper flakes (optional)

Instructions:

1. In a large bowl, combine all meatball ingredients except olive oil
2. Mix gently with hands until just combined (don’t overmix)
3. Form into very small meatballs, about 1/2-inch in diameter
4. Heat 1 tablespoon olive oil in a large skillet over medium heat
5. Brown meatballs in batches, about 2 minutes per side, then set aside
6. In a large pot, heat 2 tablespoons olive oil over medium heat
7. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes
8. Add chicken broth, bay leaf, and Parmesan rind if using
9. Bring to a simmer, then add browned meatballs
10. Cook for 10 minutes, then add pasta
11. Simmer until pasta is al dente, about 8-10 minutes (check package directions)
12. Stir in greens and cook just until wilted, about 2 minutes
13. Remove bay leaf and Parmesan rind
14. Serve hot, garnished with fresh dill, grated Parmesan, and red pepper flakes if desired

Note: For the most authentic flavor, make the meatballs smaller than you think they should be – they’re meant to be delicate, not hearty. The soup can be made a day ahead through step 10, then reheated and finished with pasta and greens just before serving. If you plan to have leftovers, consider cooking the pasta separately and adding it to individual bowls to prevent it from absorbing too much broth during storage.