Wedding Soup (Zuppa di Nozze)
Cuisine: Italian
Author: Mary Ann Esposito
  • 1 large egg
  • 1/2 pound ground veal
  • 1/2 pound ground beef sirloin
  • 1/3 Cup fresh bread crumbs
  • 2 Tablespoons finely-minced flat-leaf parsley
  • 1 1/2 teaspoons grated lemon zest
  • 1 teaspoon grated nutmeg
  • fine sea salt, to taste
  • 8 Cups Homemade Beef Broth; (see Recipe)
  • 10 black peppercorns
  • 3 Cups escarole leaves; washed, drained, and torn into small pieces
  • freshly-grated Parmiggiano-Reggiano; for sprinkling
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, lightly beat the egg. Add the veal, sirloin, bread crumbs, parsley, lemon zest, nutmeg, and salt and mix until well blended. Do not overmix. Form the mixture into small marble-size balls with your hands and place the meatballs on a rimmed baking sheet or in a shallow baking pan.
  3. Bake for 30 minutes. Drain off the fat from the pan.
  4. Meanwhile, in a large pot, combine the broth and peppercorns and bring to a boil.
  5. Add the escarole to the broth, cover, and boil for 5 minutes. Add the meatballs and simmer for 5 minutes.
  6. Serve the soup in individual soup bowls and pass the cheese for sprinkling.
Calories: 434 Fat: 20 g Fiber: 1 g Protein: 51 g Cholesterol: 373 mg
Source: Ciao Italia at <a href="" target="new"></a>

Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 1/2 Fat.

Recipe from "Celebrations Italian Style" by Mary A. Esposito, (Morrow Cookbooks, 1995)
Recipe by Recipes at