Wedding Soup with Meatballs Recipe

An hour ahead, mix the veal, beef, egg, bread crumbs, parsley, grated cheese, nutmeg, salt, and pepper until the paste is uniform, but be careful not to overwork it.

Form the paste into small meatballs (about the size of oversized marbles) -- about 50 of them -- arrange them on a baking sheet, and cook them in a 350F oven for about 30 minutes. They should still be tender and not too brown. Drain off the fat, then transfer to paper towels to drain the fat completely.

Prep the remaining ingredients as directed in the recipe list. Bring the chicken stock to a boil in a large soup pot over medium-high heat. Add the escarole, cover, and boil for 5 minutes. Add the meatballs, reduce the heat to low, and bring back to a simmer. Let the soup simmer, covered, for a few minutes, then stir in the grated cheese.

Ladle the soup into bowls, evenly distributing the meatballs among them, and serve immediately, sprinkling with more cheese, if you like. Pass more grated cheese on the side for your guests to help themselves.