This Italian American soup is not typically served at weddings at all; the term “wedding soup” comes from the Italian phrase “minestra maritata” or married soup, which refers to the flavor that comes from combining greens with meat. Minestra maritata is prepared in Italy in the Lazio and Campania regions but this soup is the American version. I love wedding soup and have enjoyed it all my life at home! This is my family’s recipe for Italian wedding soup, perfect on a chilly day with crusty bread and Chianti! This recipe makes 3-4 servings.
Ingredients:
- 1 cup acini di pepe pasta
- 5 cups chicken broth
- Meatballs (use this meatball recipe here)
- 1 cup escarole, chopped
- 1 cup kale, chopped
- 1 small shallot, chopped
- 1 large carrot, chopped
- Grated Parmigiano-Reggiano as needed
- Grated Pecorino-Romano as needed
- Kosher salt and fresh ground black pepper to taste
Process:
- Start by making the meatballs. Note: This recipe makes a good amount of meatballs. Roll some little ones for this soup and reserve the rest for a separate meal!
- Heat the chicken broth in a sauce pan over medium-high heat. Add the meatballs, escarole, kale, shallot, carrot and pasta. Bring to a boil and cook until pasta is al dente.
- Turn down the heat and add cheese, salt and pepper to taste.
- Serve with crusty bread and Chianti!
Use only veal for the meatballs. Only seasoning sb salt pepper and nutmeg. Homemade veal broth only. Homemade chx broth in an emergency. NO kale. Ever. Escarole only.
Rock me I’m a dago!