Italian Wedding Soup

By: Marge Perry & David Bonom



  • 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; mix well. Form the mixture into 36 meatballs.
  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; cook, stirring occasionally, until softened, about 7-8 minutes. Pour in the broth and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, add the escarole and pasta; simmer until greens are fairly tender, 10 minutes. Add the reserved meatballs, cover, return to a simmer and cook 5 minutes longer. Season with salt and pepper.