Melt-in-your-mouth meatballs soaked into a flavorful broth, with chunks of carrot and spinach. And if that’s not enough, those tiny bits of pasta will complete the Italian vibes.

Reading the name you might think like this is something that is served at Italian weddings. But in fact the ‘wedding’ here refers to the marriage of the various ingredients which come together to make this soup delectable. I wouldn’t be surprised if they actually serve me this soup at a wedding because it is that special. It is pleasing to the eyes and comforting to the soul. From meatballs, to pasta, from herbs to vegetables, there isn’t anything that doesn’t remind you of the land of love.

Meatballs are one of the main components of this soup. So, it’s really important to add lots of flavor to them by incorporating herbs. I have used dried oregano, dill and thyme because that was what available to me. Of course using fresh ones will be even better. You may also use mixed Italian herbs. To make the meatballs soft, I have added some cream and grated parmesan cheese (pecorino could also be used). This ensures that the meatballs remain soft, and the egg and bread crumbs helps them to bind properly. I shallow fried the meatballs in a pan. Although it does take more time than baking them, it adds another layer of flavor to your soup.

The second important component is the broth here. To add an in-depth flavor I have used chicken stock (you could use vegetable stock/beef stock). Adding stock instead of water makes a huge difference to the broth based soups. Sauteing vegetables with the leftover browned bits that are remaining after frying the meatballs, add lots of extra taste to your broth. For the greens I have used spinach. You could also add kale or endives instead.

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