Italian Wedding Soup

As a child, I would stare distrustfully into the steaming liquid Mama set before me. There were things floating in it…green things, eggy things.

And then there were meatballs. Those … I could trust.

Now, the entire bowl appeals to me. This seems like a special occasion soup, though it shouldn’t be. The word wedding is in the name and perhaps that is why it has always seemed rather elegant to me.

I think I’ll make it on a Tuesday.


Balls of Meat:

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/4 cup fine dry bread crumbs (these days, I skip this ingredient cuz I’m all low-carby)
  • 1 egg
  • 1 Tbsp freshly grated romano cheese (I cannot stress loudly enough or in a bold enough font…it is imperative that you use romano. Preferably Pecorino. And don’t grate it until you’re about to use it.)
  • Salt (eh, I don’t measure)
  • Oregano (sames)
  • Pepper (yup)
  • 2 cloves of garlic, minced


  • 3 quarts fresh chicken stock (or veggie stock)
  • A nice handful of chopped fresh spinach
  • 2 eggs

Mix all the ingredients for the meatballs. Really mush it all together. Use your hands, not a spoon. Shape into 1 inch balls and pop them on a baking sheet. Stick them in a 325° oven while you’re getting the soup all soupy.

In a hugical pot, bring the stock to a boil. Add the meatballs and cook for 30 minutes or so, then add the spinach. Let that cook for about 10 minutes. While you’re waiting, beat the eggs in a large measuring cup with a pour spout. Or just in a bowl if you don’t have something large with a pour spout. (But seriously, the pour spout’s where it’s at.) When they seem sufficiently chastised, drizzle them verrrryyy sloowwwly into the soup, stirring constantly.

Serve immediately with more freshly grated romano.