Wedding soup can be found at just about any traditional Italian wedding. It is made fresh, so bowls of the soup can be laid out on a table for guests to come and retrieve as it’s ready. In keeping with the Italian traditions of indivisibility, each bowl should have an odd number of meatballs in it.

8 cups chicken broth
3/4 pound ground pork
3/4 pound ground beef
1 cup dry bread crumbs
3 eggs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cup grated Parmesan
2 medium heads escarole

Topping:
5 eggs
1 cup grated Parmesan

Boil the broth. While it is coming to a boil, mix together the pork, beef, bread crumbs, eggs, basil, parsley, and parmesan cheese. Form the mixture into small meatballs about ½” across. Add them into the boiling broth.

Now clean and chop the escarole, and add it in. Cook for 7 minutes.

For the topping, blend together the 5 eggs with the cup of grated cheese. When the main soup is done, slowly stir the topping in for about a minute. Serve promptly.

Wedding soup can be enjoyed with a crisp pinot grigio.

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