Italian wedding soup with meatballs (Minestra maritata)

1. For the meatballs, mix the two kinds of mince with the egg, breadcrumbs, parmesan, finely chopped parsley and garlic, salt and pepper, then roll into balls about 2 cm across with wet hands.

2. Dice the onion, carrots and celery small; wash the endive leaves and cut into 2 cm strips.

3. In a large saucepan, cook the diced vegetables in the olive oil for 6-8 minutes, pour in the stock and bring to the boil.

4. Carefully drop the meatballs into the hot soup and simmer for 10 minutes, then add the orzo and endive and cook for another 8-10 minutes until the pasta is tender and the greens have wilted.

5. Mix the two eggs with the parmesan and pour them in a thin stream into the simmering soup, stirring constantly so they set into small flakes; season with salt.

6. Simmer for another minute and serve hot.

Tip: The name isn't about weddings: "maritata" (married) refers to the "marriage" of greens and meat - spinach or curly kale also work instead of endive.