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Pittsburgh Italian Wedding Soup

Crisp Potato Pancakes with Sour Cream or Applesauce

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Wedding soup is everywhere around Pittsburgh: restaurants, family tables, weddings, and funeral meals. This version keeps the classic trio of tiny meatballs, greens, and pasta.

Crisp Potato Pancakes with Sour Cream or Applesauce

Pittsburgh Italian Wedding Soup

Wedding soup is everywhere around Pittsburgh: restaurants, family tables, weddings, and funeral meals. This version keeps the classic trio of tiny meatballs, greens, and pasta.
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Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound ground beef or beef-pork mix
  • 1 egg
  • 1/3 cup breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 teaspoon Italian seasoning
  • 8 cups chicken broth
  • 1 cup small pasta
  • 4 cups chopped escarole or spinach
  • Salt and pepper

Method
 

Instructions
  1. Mix meat, egg, breadcrumbs, Parmesan, Italian seasoning, salt, and pepper. Roll into small meatballs.
  2. Bring broth to a simmer. Add meatballs and cook 8 to 10 minutes.
  3. Add pasta and cook until nearly tender.
  4. Stir in greens and simmer until wilted.
  5. Season to taste and serve with extra Parmesan.

Notes

  • Tiny meatballs are part of the charm.
  • Escarole is classic, but spinach works.

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