📝 About This Recipe
Contrary to popular belief, this 'wedding' refers to the 'maritata' or marriage of flavors between hearty meats and bitter greens. This soul-warming classic features melt-in-your-mouth parmesan-flecked meatballs and tender acini di pepe pasta swimming in a rich, golden chicken broth. It is the quintessential Italian comfort food, offering a perfect balance of savory protein, bright greens, and silky textures in every spoonful.
🥗 Ingredients
The Polpettine (Mini Meatballs)
- 1/2 lb Ground Beef (80/20 lean-to-fat ratio for tenderness)
- 1/2 lb Ground Pork (provides richness and flavor)
- 1/2 cup Breadcrumbs (plain or Italian seasoned)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 large Egg (beaten)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Salt and Black Pepper (each, to taste)
The Soup Base
- 10 cups Chicken Broth (high-quality low-sodium or homemade)
- 2 medium Carrots (diced into 1/4 inch pieces)
- 2 stalks Celery (diced into 1/4 inch pieces)
- 1 small Yellow Onion (finely diced)
- 1 tablespoon Extra Virgin Olive Oil (for sautéing)
- 3/4 cup Acini di Pepe Pasta (or Orzo if unavailable)
- 4 cups Fresh Curly Endive or Escarole (roughly chopped; baby spinach is a milder alternative)
- 1 teaspoon Lemon Juice (to brighten the broth at the end)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmigiano-Reggiano, parsley, garlic, beaten egg, salt, and pepper.
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2
Gently mix the meatball ingredients by hand until just combined—avoid overworking the meat, which can make the meatballs tough.
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3
Form the mixture into tiny meatballs, roughly the size of a large marble (about 3/4 inch). Place them on a parchment-lined baking sheet as you work.
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4
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery (the soffritto).
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5
Sauté the vegetables for 6-8 minutes until the onions are translucent and the carrots have softened slightly.
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6
Pour in the 10 cups of chicken broth and bring the mixture to a rolling boil over medium-high heat.
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7
Carefully drop the mini meatballs into the boiling broth one by one. Reduce the heat to medium-low and simmer for 10 minutes; the meatballs will float to the top as they cook.
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8
Stir in the acini di pepe pasta. Continue to simmer for another 8-10 minutes, or until the pasta is al dente. Stir occasionally to ensure the pasta doesn't stick to the bottom.
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9
Add the chopped endive or escarole to the pot. Stir gently for 2-3 minutes until the greens are wilted and bright green.
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10
Remove the pot from the heat. Stir in the lemon juice and taste for seasoning, adding more salt or pepper if necessary.
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11
Ladle the hot soup into deep bowls, ensuring everyone gets plenty of meatballs and pasta.
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12
Finish each bowl with an extra sprinkle of Parmigiano-Reggiano and a crack of fresh black pepper before serving.
💡 Chef's Tips
For the softest meatballs, soak your breadcrumbs in a splash of milk for 5 minutes before adding them to the meat mixture. If you plan on having leftovers, cook the pasta separately and add it to individual bowls; otherwise, the pasta will absorb all the broth overnight. Don't skip the browning step for the vegetables; that 'soffritto' base is where the depth of flavor begins. Use a high-quality chicken bone broth for a gelatinous, silky mouthfeel that makes the soup feel truly luxurious.
🍽️ Serving Suggestions
Serve with a thick slice of crusty Italian ciabatta bread rubbed with a raw garlic clove. Pair with a crisp, acidic white wine like a Pinot Grigio or Vermentino to cut through the richness of the meatballs. A simple side salad of arugula with a lemon-olive oil dressing complements the savory soup perfectly. For an extra kick, offer a small dish of red pepper flakes on the table for guests to sprinkle over their bowls.