Meatballs soup starts with the soffritto. Dice celery, carrot, and onion and sauté in olive oil.
Add minced garlic, bouillon cubes, and dry spices once the onion has softened. Warm the spices through, and then add 16 cups of water to the pot.
Once the water comes to a simmer, add chopped escarole and slowly push the wilted greens down into the broth.
Next, mix one egg, salt, pepper, oregano, parsley, granulated garlic, and granulated onion together with one pound of ground beef with ¼ pound of mild Italian sausage.
Scoop out teaspoon sized balls of meat. Form the meat balls by rolling small balls between your hands.
Carefully, drop each meatball into the simmering broth as you form them.
Let simmer uncovered for at least one hour.
About 10 minutes before serving, add one cup of Acini di Pepe or your favorite small pasta to the meatballs soup. Continue to simmer until the pasta is cooked. (Stir occasionally to keep pasta from settling on the bottom of the pot and burning.)
Serve wedding soup with a side of crusty bread well buttered.