Tiny meatballs. Tender greens. Cozy little pasta.
Despite the name, this soup isn’t actually served at weddings — it’s a poetic reference to the “marriage” of flavors: savory meat, leafy greens, and soul-warming broth. Simple, rustic, and absolutely heartwarming.
Let’s Make It From Scratch:
This version includes homemade mini meatballs, delicate acini di pepe pasta, and bright leafy greens all simmered in a flavorful broth. It’s the kind of soup that makes you want to grab a blanket and stay home.
Ingredients
For the Meatballs:
• 8 oz lean ground beef
• 8 oz ground pork (or just use 1 lb total ground beef if preferred)
• ¼ cup plain breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 garlic clove, minced
• 1 tbsp fresh parsley (or 1 tsp dried)
• Salt & pepper to taste
For the Soup:
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled & sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth
• ¾ cup acini di pepe (or orzo/tiny pasta)
• 3 cups fresh spinach or escarole, roughly chopped
• Salt & pepper to taste
• Fresh lemon juice (optional, for brightness)
• Extra Parmesan, for serving
Instructions
1. Make the Meatballs:
In a bowl, combine all meatball ingredients. Mix gently — don’t overwork! Roll into tiny meatballs (about ½ to ¾ inch wide). You should get around 30–35 mini meatballs. Set aside.
2. Sauté the base:
In a large soup pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for another minute until fragrant.
3. Add broth & meatballs:
Pour in the chicken broth and bring to a simmer. Carefully drop in the meatballs. Let them cook in the broth for about 10–12 minutes, or until fully cooked.
4. Add pasta & greens:
Stir in the acini di pepe and cook until tender, about 8–10 minutes. Then add the chopped spinach and stir just until wilted.
5. Taste & serve:
Season with salt, pepper, and a squeeze of lemon if desired. Ladle into bowls and top with grated Parmesan and a sprinkle of parsley.
Pro Tips:
• Make the meatballs ahead of time and freeze them for quick soup nights.
• Use escarole or kale instead of spinach for a slightly bitter, hearty flavor.
• Double the batch — it tastes even better the next day!
• Serve with crusty Italian bread or garlic toast for the perfect cozy meal.
