While it’s commonly known in english as wedding soup, it’s direct translation from Italian should be marriage soup, which refers to the marriage of all the ingredients, consisting of inexpensive meat and leafy greens. And just because the meat was inexpensive, it wouldn’t mean that it was bad quality. Take the taste test after making this soup for yourself, and we think you’ll agree how good it is.
16oz (454g) ground beef
¾ cup chopped onions (about 1 medium), divided
1 cup finely chopped mushrooms (about 227g/8 oz)
¼ cup finely grated Parmesan cheese
1 large egg
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp fine sea salt
1½ tsp coconut oil or avocado oil
1 small zucchini, chopped into ¼- inch pieces (about ¾ cup)
¼ cup chopped celery
1 head escarole, chopped into bite-sized pieces
6 cups chicken bone broth, coarsely grated or shredded
Parmesan cheese, for garnish (optional)
- In a large mixing bowl, combine the ground beef, 14 cup onions, mushrooms, Parmesan, egg, basil, oregano, and salt. Form the meatball mixture into 1/2-inch meatballs.
- In a large pot, heat the oil over medium-high heat. Sauté the zucchini, remaining 1/2 cup onions, and celery for 5 minutes, or until the vegetables have softened. Bring the escarole and broth to a boil over high heat.
- Reduce the heat to medium and toss in the meatballs. Simmer for 10 minutes, or until the meatballs are thoroughly cooked. If desired, season the soup with additional salt. Serve with a sprinkle of Parmesan cheese on top, if desired. Refrigerate in an airtight container for up to 4 days or freeze in an ice cube tray for up to 2 months. Place in a saucepan over medium heat for about 3 minutes to reheat.
4 servings per container
- Amount Per ServingCalories409
- % Daily Value *
- Total Fat
- Saturated Fat 2.5g 13%
- Sodium 1482mg 62%
- Total Carbohydrate
- Sugars 9g
- Protein 27.6g 56%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.