My Mom’s Italian Wedding Soup

Prep: 30 mins

Cook: 35 mins

Difficulty: Intermediate

Servings: 7 Servings

When it comes to comforting soups, I can easily say I have a hands-down favorite: Italian wedding soup. My experience of it is neither particularly Italian, nor is it matrimonial, rather it was one of the first real meals my mother fed me when I was a baby. The legend is that I’d slurp it loudly, humming, and the broth would dribble down my neck, soaking the neck of my shirt.

This recipe for Italian wedding soup was handed down to my mother, and adapted at each stop, from a man named Fran, whose daughter was my first babyhood friend. I don’t really remember Fran — he passed away when we were still tiny — but he lives within me every time I make this soup. Now I see fit to serve it to anyone I love — from my own little person (who also slurps, dribbles, and hums) to a cozy winter dinner party, where guests often let go of their manners too.

We always called it Italian escarole soup because Fran used escarole — a broad-leafed, less bitter form of endive — although it’s also known as zuppa di scarola or minestra marinata (Italian wedding soup) because of the way the ingredients combine like a happy love.

Ingredients

Ground meat: Use your choice of ground chicken, turkey, pork, beef, veal, or a combination.
Dry breadcrumbs: Dry breadcrumbs helps bind the meatballs, keeping them from falling apart while cooking.
Eggs: You’ll need 3 large eggs, which goes into the meatball mixture and also into the soup.
Cheese: Use a combination of grated Pecorino Romano and Parmesan cheese.
Oregano: You can use either fresh or dried oregano for the meatball mixture.
Low-sodium chicken broth: Use store-bought or make your own.
Greens: I use escarole here, trimmed and torn into bite-sized pieces.
Cooked pasta (optional): Stir in cooked small pasta, such as orzo or acini di pepe, at the end (if using).

Instructions

Make the meatballs. Combine the ground meat, breadcrumbs, an egg, half of the grated cheese, oregano, salt, and pepper in a bowl. Mix and form into 3/4-inch to 1 1/2-inch balls.
Brown the meatballs. Brown the meatballs in a large skillet over medium-high heat until browned all over. Transfer to a paper towel-lined plate as each batch is ready.
Make the soup. Sauté the onion and garlic in a large pot until soft, but not browned. Add the chicken broth, bring to a boil, add the greens, then reduce the heat to low. Cover, and simmer. Add the meatballs and cook a few minutes more. Meanwhile, combine the remaining eggs with the remaining cheese in a small bowl and beat with a fork to blend.
Slowly pour the egg mixture into the soup. Stirring slowly in one direction. Cover and simmer just until egg bits are set. Stir in the cooked pasta, if using.