The Classic Italian Wedding Soup Comfort in a Bowl

Combine Ingredients: In a mixing bowl, gently combine the ground beef, ground pork, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Do not overmix.

Roll and Chill: Roll the mixture into tiny balls, roughly ¾ inch (2 cm) in diameter, yielding about 40–50 meatballs. Place them on a baking sheet and refrigerate for at least 15 minutes to help them hold their shape.

Sauté Aromatics (Mirepoix): Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until the vegetables are softened and the onions are translucent.

Deglaze and Season: Stir in the Italian seasoning. Pour in 1 cup of the chicken stock and scrape up any flavorable bits stuck to the bottom of the pot. Cook for 2 minutes.

Add Stock: Pour in the remaining 9 cups of chicken stock. Bring the mixture to a gentle, steady simmer (do not boil aggressively). Taste and adjust the seasoning if necessary.

Poach Meatballs: Gently drop the chilled meatballs into the simmering broth. Do this in small batches to maintain the stock temperature.

Simmer Meatballs: Reduce the heat slightly and simmer uncovered for 8–10 minutes until the meatballs float and are cooked through (internal temperature 165°F/74°C).

Add Pasta: Stir in the Acini di Pepe or Orzo pasta. Cook according to package directions, typically 6–8 minutes, until al dente.

Add Greens: Stir in the chopped escarole (or spinach) and the pinch of nutmeg. Simmer for 3–4 minutes until the greens are wilted and tender (1 minute if using spinach).

Final Check: Taste the broth one last time. Adjust salt, pepper, or add a dash of fresh lemon juice for brightness, if desired.

Rest and Serve: Remove from the heat and let the soup rest for 5 minutes before serving into bowls. Garnish liberally with freshly grated Parmigiano-Reggiano.