Who has not heard of Italian wedding soup? It got its name from the fact that all the ingredients go together well, just like a married couple. There are many versions of this soup and it is perfect for those biting cold winter days. TAG GOES HERE For the broth 1 large washed onion, unpeeled 10 to 12 whole cloves 2 large celery stalks with leaves, cut into quarters 2 large carrots, scraped and cut into quarters 1 large bay leaf 1 small bunch parsley tied with kitchen string 3 fresh sprigs thyme tied with kitchen string 3 pounds chicken wings 1 large lemon, thinly sliced into rounds, seeds removed 1 head escarole, cleaned and coarsely chopped Salt to taste Grinding black pepper 1 cup cooked soup pasta, ditalini or orzo Grated Pecorino cheese to sprinkle on top For the meatballs 1/3-cup fresh breadcrumbs, crust removed 3 tablespoons milk 1/2-pound ground chuck 1 small egg 1/4 cup grated Pecorino cheese 1 garlic clove, minced 1 1/4 teaspoons salt Grinding black pepper 2 tablespoons extra virgin olive oil Stud the onion with the cloves and place in a large soup pot with the celery, carrots, bay leaf, parsley thyme, chicken wings and lemon slices.
Cover the ingredients with water and bring to a boil. Turn the heat down to simmer so that the water is barely moving. Cover the pot and cook for 1- 1/2 hours.
Meanwhile make the meatballs. In a small bowl combine the breadcrumbs with the milk and set aside. In a medium bowl add the chuck, egg, cheese, garlic, salt and pepper and the soa.
