The name Wedding Soup means “married” in Italian, which refers to the flavors produced by the marriage of the meat and greens. Sometimes pasta is added to the soup but I chose to add carrots and zucchini instead of the pasta. The addition of egg and Parmesan cheese adds to the many flavors and makes this a wonderful soup.




1 pound ground beef
½ onion, mince
⅓ cup fresh parsley, chop
2 cloves garlic, mince
½ teaspoon black pepper
1 teaspoon sea salt
1 teaspoon pepper

Combine the meatball ingredients together in a large bowl, mix together, set aside.



2 quarts chicken stock (8 cups)
1 teaspoon sea salt
1 teaspoon pepper
1 bunch kale or chard, strip the leaves off the stalk and chop into bite size pieces
½ small zucchini or yellow squash
1 carrot, chopped
2 eggs
2 tablespoons Parmesan cheese (optional)

Place the stock in a large soup pot and bring to a simmer, season with salt and pepper
Add the carrots and zucchini. Add the meatballs by shaping the meat mixture into small balls and dropping into the soup pot. Cook for 15 – 20 minutes until the veggies are soft and the meatballs are cooked through.
Add the kale and simmer a couple of minutes to cook.
Crack the eggs in a small bowl, add Parmesan cheese and whisk to blend.
While gently stirring the soup drizzle the egg mixture into the soup pot, this will make small strands of egg throughout the soup.
Cook for 1 minute more.