Italian wedding soup, or minestra maritata, doesn’t really have much to do with weddings at all. It’s said to get its name from the “marriage” of the ingredients—meat, greens, and noodles or eggs.
Make the meatballs
Combine all the ingredients in a large bowl, mixing quickly and gently. Do not overmix, or the meatballs will be rubbery. Roll the mixture into 1-inch balls. (You should have 22 to 24 meatballs.)
For the soup
Bring the stock to a boil in a large pot over medium-high heat. Add the
meatballs and escarole, reduce the heat to a simmer, and cook until the
meatballs are cooked through and the escarole is tender, 5 to 8 minutes.
While the meatballs and escarole are cooking, whisk the eggs and cheese in a medium bowl to blend. Turn off the heat and, stirring the soup in one direction, drizzle in the egg mixture to form thin ribbons of egg. Season to taste with salt and pepper.
To serve, ladle the soup into bowls, dividing the meatballs evenly. Garnish each serving with more cheese and some parsley.
Photo: Luca Trovato