It has been a bit cooler in my neck of the woods this week, so the thought of making soup is actually appealing! There are many versions of Italian Wedding Soup floating around, the version below is my favorite! It can be made ahead of time and frozen, but it does not take long to make, so if you are in a pinch it is a great recipe to feed a crowd! Enjoy!
The Italian name for this soup is Minestra Maritata, which translates into “married soup” in English. This is where the confusion comes in. Somewhere along the way, an incorrect assumption was made that this soup was created to be served at wedding feasts. “Married Soup” actually refers to the balanced marriage of flavors of the ingredients within the soup, and not the venue in which is it served.
Minestra Maritata is a traditional Neapolitan soup containing greens and meat in a clear broth. It is an extremely old dish that is thought to be of Roman origin. The original version of this soup was heavy, containing a lot of different meats and leafy greens. It was intended to be a hearty and filling meal. The "modern" and “Americanized” version is much lighter, replacing the boiled meats with mini meatballs.
“Onion soup sustains. The process of making it is somewhat like the process of learning to love. It requires commitment, extraordinary effort, time, and will make you cry.”
Italian Wedding Soup
Servings: 7 Cups
* 1 large egg
* 1/4 lb ground beef
* 1/4 lb ground pork
* 1/4 lb ground veal
* 1 Tbsp minced garlic
* 1/4 cup chopped Italian parsley
* 2 Tbsp seasoned bread crumbs
* 2 Tbsp extra virgin olive
* 2 cups mirepoix, very finely diced (carrots, celery onion)
* 4 1/2 cups chicken stock
* 2 cups fresh escarole, cleaned
* 1/2 cup acini di pepe Pasta
* 2 large eggs
* Salt and pepper to taste
* Grated Locatelli cheese
* Italian Bread
1.) Beat egg slightly in medium bowl.
2.) add meat, garlic, parsley, and bread crumbs.
3.) Mix well with clean hands.
4.) Form into small meatballs, using about 1 tsp ground beef mixture for each.
5.) Brown meatballs on all sides in olive oil in stockpot on medium, about 5 min.
6.) Remove meatballs and drain off all but 1 Tbsp pan drippings.
7.) Add mirepoix to stockpot and reduce heat to medium-low.
8.) Cover and cook, stirring occasionally, until veggies are soft but not browned.
9.) Add meatballs and chicken stock to pot; bring to boil on high.
10.) Lower heat to medium and simmer for 5 min.
11.) Add escarole and return to simmer on medium-high.
12.) Add pasta and let simmer about 5 min until pasta is tender.
13.) Add eggs to soup, stir with a fork and cook for 5 minutes more.
14.) Season to taste with salt and pepper.
15.) Garnish each serving with grated cheese and serve with bread.
“A first rate soup is better than a second rate painting”
Silly Joke of the Day:
If a long dress is evening wear, what is a suit of armor?
Have a great day and remember: Go Ahead & Indulge!