Italian wedding soup is an Italian soup made with green vegetables and meatballs.
Although it’s called a “wedding soup”, the dish is not served at Italian weddings. Its name comes from the Italian “minestra maritata” (“married soup”), which is a reference to the flavour produced by the combination (“marriage”) of greens and the meat.

– 1 small onion, grated
– 1/3 cup chopped fresh Italian parsley
– 3 large egg
– 1 tsp garlic, minced
– 1 tsp salt
– 1 slice fresh white bread
– 250g ground beef
– 250g ground pork
– 12 cups low-sodium chicken broth
– 500g curly endive or escarole, chopped
– 3/4 cup grated Parmesan
– Salt and pepper, to taste

Cooking Instructions:

To make meatballs, stir 1 onion, Italian parsley, 1 egg, garlic, bread torn into small pieces, ground beef and pork, 1/2 grated Parmesan in a large bowl to blend. Add salt and pepper, to taste.
Shape the meat mixture into 1-inch-diameter meatballs. Set aside.
Bring the broth to a boil in a large pot. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes.
Whisk the eggs and cheese in a medium bowl. Add the egg mixture to the broth, stirring gently with a fork. Season the soup to taste with salt and pepper.
Serve the soup with parmesan cheese if desired.