Sicilian Wedding Soup

Cooking Time: 60-70 min    Servings: 8-10


  • 1 lb ground beef or veal
  • 1 cup bread crumbs 
  • ½ cup grated Romano Cheese
  • dash onion powder
  • 2 eggs
  • salt and pepper to taste
  • 1 tablespoon Olive Scene medium Extra Virgin Olive Oil
  • 1 whole chicken (or 2 large cans chicken broth= 4 quart)
  • 2 diced carrots
  • 2 stalks diced celery
  • 1 lb finely chopped escarole
  • ½ lb ditalini or any small pasta, cooked and drained


  1. Mix meat, bread crumbs, cheese, onion powder eggs and salt and pepper together and roll into tiny meatballs.
  2. Brown in olive oil.
  3. Drain onto paper towels and set aside.
  4. In 4 quarts water, stew a whole chicken until cooked (if you are really strapped for time, you can buy a pre-roasted chicken).
  5. Remove chicken and debone and shred and then return the meat to the pot.
  6. Add carrots and 2 celery.
  7. Bring to a boil.
  8. Add the meatballs and escarole.
  9. Reduce the heat and simmer 45 minutes.
  10. Add drained, cooked pasta to your simmering soup. MANGIA!