Wedding Soup Recipe
Vegetables, pastina and veal meatballs, in a light chicken broth, garnished with romano cheese.
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Ingredients
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Broth & Soup Base
Veal Meatballs (Polpettine)
Pasta & Vegetables Finish
Method
Veal Meatballs (Polpettine)
Mix the meatball ingredients
In a medium bowl, soak the breadcrumbs with the tablespoon of milk until the crumbs are softened, about 5 minutes. Add the ground veal, egg, 1 tablespoon grated Romano, 2 tablespoons minced parsley, minced basil (if using), garlic powder, 3 teaspoons fine sea salt, and 1/2 teaspoon black pepper. Mix gently with your hands or a fork until combined; avoid overworking to keep meatballs tender.
Form meatballs
Using wet hands, portion the mixture into very small meatballs (about 3/4 inch / 2 cm diameter). You should get roughly 30–36 small meatballs. Place them on a rimmed tray or plate as you form them.
Sear (optional) or blanch
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, quickly sear meatballs 1–1.5 minutes per side until lightly browned (they need not be cooked through). Transfer browned meatballs to a tray. Alternatively, you can skip searing and drop raw meatballs directly into simmering broth (they will cook in the broth).
Broth & Soup Base
Prepare the aromatic base
In a large soup pot or Dutch oven, warm 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until softened and translucent, about 6–8 minutes, stirring occasionally. Add the minced garlic and cook 30–45 seconds until fragrant.
Add liquids and seasonings
Pour in 8 cups chicken broth and 2 cups water. Add 1 bay leaf, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir and bring the pot to a gentle simmer over medium-high heat.
Cook the meatballs in the broth
If you seared the meatballs, gently add them to the simmering broth now. If you did not sear, carefully drop the formed raw meatballs into the simmering broth. Reduce heat to medium-low so the broth maintains a gentle simmer (not a rolling boil). Simmer uncovered for 12–15 minutes, or until the meatballs are cooked through (internal temp ~160°F / 71°C) and flavors meld.
Pasta & Vegetables Finish
Cook pastina
Once the meatballs are nearly done (about 8–10 minutes into their simmer), add 3 ounces pastina to the pot. Stir gently to prevent sticking. Continue simmering for the time indicated on the pastina package (usually 5–7 minutes) until the pasta is tender but not mushy. If the soup thickens too much, add 1/2 cup hot water or broth to loosen to desired consistency.
Add spinach and parsley
Stir in the chopped baby spinach and the remaining chopped fresh parsley about 1–2 minutes before the pasta finishes cooking. Cook just until the spinach wilts and is bright green.
Finish and season
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. If using, stir in 1/2 teaspoon lemon zest for brightness. Stir in the remaining tablespoon of grated Romano into the soup for a subtle cheesy note (optional).