Wedding soup actually means the “marriage” of meat and greens. There are many wonderful versions of this soup so feel free to vary it as you wish. I purchased a batch of my favorite turkey meatballs, rather than making them from scratch. Instead of the traditional step of simmering the meatballs in the broth, I baked them in the oven. I made the soup a day ahead in preparation for a birthday lunch. Once the soup was done cooking, I stored each soup component separately – the broth, the meatballs and the pasta. This prevents the noodles from soaking up all of the broth. Often the soup is tastier the next day too! I served the soup with a sprinkling of freshly grated parmesan cheese, a leafy green salad and a loaf of crusty bread.