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.

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 soaked breadcrumbs. Make meatballs the size of marbles.

Grease a rimmed baking sheet with the olive oil and place the meatballs on the sheet as you make them.

Bake in a preheated 350F oven for 20 minutes or until lightly browned.

Transfer the meatballs to a bowl and refrigerate them. These can be made three days ahead.

Remove the chicken wings from the pot and set aside on a cutting board. Strain the broth through a sieve, pressing on the vegetables to extract as much liquid as possible. Discard the solids and return the broth to the pot. Bring to a boil and stir in the escarole. Cook 3 to 4 minutes just until the escarole wilts. Add the meatballs to the broth. Remove the meat from the chicken wings and add it to the broth. Correct the seasoning and add grated Pecorino cheese on top. Stir in the cooked pasta. Serve hot. Serves 8

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