Italian wedding soup.

16 years ago

A chicken dinner for 6, and a couple of months of backs and wing tips and the purchase of 2 pounds of wings on a "reduced for quick sale" deal was the beginning.

Then I put it all together....with water to cover, a big onion Quartered with the skin...5 or 6 ribs of celery (some were browning at the tips...so that's an approximation)

Couple of carrots, the stems from a bunch of parsley, a couple of well washed leeks...4 or 5 cloves of fresh garlic, half a lemon in wedges,a well washed sweet potato chunked up...bay leaf, salt, about a teaspoonful of peppercorns...

And simmer for hours...strain, chill, de-fat...yadda yadda.

Did that a few days ago.

So now it comes time to actually make the soup.

Tiny meatballs...very VERY labor intensive.

1 pound ground pork

1 pound ground lean beef ( sirloin is what I like 15% fat...no more)

3 eggs

1 1/2 cups fresh bread crumbs (good French or Italian bread works)

4 big cloves of garlic, pushed through a press.

The grated zest from 2 lemons....about 2 tsps.

1/4 cup of the leaves of the parsley you took the stems from....chopped very VERY fine.

1/2 tsp dry oregano...just a hint of oregano flavor.

Black pepper...to taste...I do about 6 or 7 grinds of the grinder...

Mix using your hands...if you need more liquid, add some of that wonderful broth.

When all is well mixed, open a quart of boxed chicken broth ( I know!! I know!!! The shame of it!!) pour it into a pan and have another quart standing by!!

Bring the "stuff" to a boil and roll the meat into meatballs about the size of a big "shooter" marble and drop into the boiling broth....keep adding meatballs (the broth should slow the boil to a simmer) and as they are done Scoop them out and put into a storage container.

Add more boxed ( eww!!) broth to the pot as needed and when all the meatballs are cooked, you can refrigerate the original broth...the meatballs and the broth in which the meatballs were cooked.

When you want to serve your wonderful Italian wedding soup, heat the broth ( which you have skimmed the fat from!), add the meatballs.....bring to a nice simmer...

Meanwhile....I forgot to mention!

You will need a pound of washed, de-stemmed and dried spinach leaves. Spread them out on a cutting board and cut through 5 or 6 times with a chef's knife....you don't want to chop just cut into small pieces.

Add the spinach to the simmering broth and serve immediately!

Sprinkle parm reggiano onto each serving and enjoy!

You don't want to really cook the spinach, just wilt it.

I love it! I don't remember who's method this is....but someone on this forum.....and I have served it more than a few times and taken the accolades as my own!

Good stuff....and sunday's supper!

Linda C

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Comments (15)

shellm
16 years ago
Sounds wonderful,Linda.

Shelley
TobyT
16 years ago
I must be missing something. Why are you using boxed chicken broth when you have a batch of homemade? Forgive me if I missed a beat - it's been a long week!
Jane
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Wow that really is a lot of soup....they must have been hungry! I've never seen or heard of bread bowls over here. Do you eat them after you've spooned out the soup....or do you just leave them and go on to the next type of soup in another bowl? Wish I had been there! SharonCb
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Dee, I will have to look for the recipe you posted, I must have missed it. Here is the one that we love, and I really do mean that we love it, its a real favorite here. Mini Meatball Soup/Italian Wedding Soup Recipe courtesy Rachael Ray 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 2 carrots, peeled and chopped 2 ribs celery, chopped 1 medium onion, chopped 2 bay leaves, fresh or dried Salt and freshly ground black pepper 1 pound ground beef, pork and veal combined 1 egg, beaten 2 cloves garlic, minced 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 1/2 cup plain bread crumbs, a couple of handfuls 1/2 teaspoon freshly grated or ground nutmeg 6 cups chicken stock or broth 2 cups water 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini 1 pound triple washed fresh spinach, coarsely chopped In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread
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LOOKING for: Italian Wedding Soup
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Comments (6)
This is our favorite. Mini Meatball Soup/Italian Wedding Soup Recipe courtesy Rachael Ray 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 2 carrots, peeled and chopped 2 ribs celery, chopped 1 medium onion, chopped 2 bay leaves, fresh or dried Salt and freshly ground black pepper 1 pound ground beef, pork and veal combined 1 egg, beaten 2 cloves garlic, minced 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 1/2 cup plain bread crumbs, a couple of handfuls 1/2 teaspoon freshly grated or ground nutmeg 6 cups chicken stock or broth 2 cups water 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini 1 pound triple washed fresh spinach, coarsely chopped In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread
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lindac
Original Author
16 years ago
The boxed broth is to cook the meatballs in...
It becomes a bit greasy and "meaty" tasting rather than the chicken flavor of the broth you made for the soup.
I save the boiling broth, skim it and use it for soemthing else.
doucanoe
16 years ago
Yikes, you make Italian Wedding Soup harder than it has to be!

I don't really find it all that labor intensive. I use homemade broth, brown the meatballs first and then just add them to the soup. Easy peasy....

Linda
lorijean44
16 years ago
My soup is even easier than linda/doucanoe's. I drop the little meatballs into bubbling broth and they cook in the soup!

Lori :D
moosemac
16 years ago
Here's a loose interpretation I make:

Turkey or Chicken Meatball Soup
For soup:
2 quarts of homemade chicken or turkey stock
1 carrot diced
4 cups of fresh spinach, chopped or Â½-1 package of frozen chopped spinach
2/3 -3/4 cup dry Ditalini (chili mac) pasta
2 large garlic cloves, pressed

For meatballs:
1 lb. ground turkey or chicken
2 large garlic cloves, pressed
1 slice of bread soaked in a little water until crumbly
1 egg, beaten
1/3-1/2 cup grate parmesan cheese

Mix the meatball ingredient together and roll into 1" balls.

Bring stock, carrot and garlic to a boil. Add meatballs gently. Return soup to boil, reduce heat and simmer 10 minutes. Add pasta and spinach and cook until pasta is tender, about 10 minutes. Top with a little grated parmesan cheese. Serve immediately. Makes 4 servings.
lisazone6_ma
16 years ago
My family is Italian on both sides and I have to say I've never in my life had this soup or had it served at a wedding!!

We DO make chicken soup with little meatballs in it, but it's just regular ole chicken soup - with little meatballs in it! Never used the spinach. If we put a "green" in soup, it's escarole.

Anyway - not knocking the soup - it sounds wonderful, but with my Italian background I just find it funny that no one in my family or any other Italians that I know of, actually make or eat Italian "wedding" soup lol!!

The lemon zest in the meatballs sounds intriguing, however. That's not something I'd ever think of doing. I can't imagine what it tastes like? And that's a great idea to cook the meatballs separately - last time I made it I tried to cheat and instead of cooking the meatballs first, then adding them, I cooked them right in the soup. I have to say, the fat from the meatballs gave the soup a "meaty" taste that I didn't find pleasant. I'll have to remember to cook them first, then boil them a bit separately before I add them to the soup - great tip!!

Lisa
proudmamato4
16 years ago
Lisa, my DH's husband is Italian as well. I've done a little research on the wedding soup, and from what I remember, it is called that because the ingredients are "wedded" together. Nothing to do with weddings, lol! I've gotten some amazing versions of this in Pittsburgh, but I will never make it myself b/c tiny meatballs are indeed labor intensive...did it once, and don't plan to do it again ;)
Nancy
lindac
Original Author
16 years ago
The only Italian in my family are the inlaws!
I sure don't know why I call it Italian wedding soup....
I had some in a restaurant years ago that called it that and this is my interpretation of the same.
It's probably not "Traditional" at all....but it sure is good....and I find it comforting to have a quart in the freezer, but for the spinach, and can pull it out for someone that needs a meal on short notice.
And then there are "Italian Wedding Cookies"...AKA pecan snowballs. Never saw them at an Italian wedding either!
foodonastump
16 years ago
I just find it funny that no one in my family or any other Italians that I know of, actually make or eat Italian "wedding" soup lol!!

Lou makes Italian Wedding Soup!!!

Just did a little googling myself and saw a few references that would support Nancy's statement. Apparently the Italian name, "Minestra Maritata", refers to the marriage of flavors.

Here is a link that might be useful: from about.com
Fori
16 years ago
Yum.

What's the soup that has the fennel bulb? Another variation?
lisazone6_ma
16 years ago
Oooh! That sounds interesting - I love fennel!

That makes sense about the translation. The soup we always have is called "chickarina" - again, it's just regular chicken soup, with the addition of the tiny meatballs. Leave out the meatballs, but add in some beaten egg and you have stratiatella. And I don't know if this is a family tradition for us, or the traditional Italian way or what, but you HAVE to use ancini di pepe in the chicken soups. Ditalini is used exclusively for pastafazoole or pasta e fagioli - macaroni & beans (usually using cicci or chick peas). The shcirola or escarole soup, uses the white cannelini beans, no pasta at all. Those are the "traditional" Italian soups I know. But I guess everyone has their own, traditional way of making these "traditional" dishes!! There are probably as many "traditional" recipes for them as there are families!

Lisa
hawk307
16 years ago
Lisa : You ae right in what you said , they use Escorale.
( sca role ) lol . Sometimes Spinach.

Fori:
Some put in Fennel and drizzle in a beaten egg , while it is boiling.

Foas: That's right, Marriage of Flavors. I said in one of my Posts. " Why do they call it Italian Wedding Soup,
never had it at a wedding "
- - - - - - - - - -
Usually make about 50 meatballs at one time and bake them.
That way you get rid of the fat and always have some on hand.
Use a 2 ounce mellon scope with a trigger release to size, partly shape and pack them.
Always have some in the freezer.
I don't use stock to make the soup I use a whole Chicken , remove the meat when it is almost done and add it to the soup.
Even add Carrots !!!!!!!!!
Lou
eileenlaunonen
16 years ago
I too make it similar to Lindac but I use Escarole (NY pronounced ska-dole) LOL!!! I in addition use 1 can of whole peeled tomoto taht I brake up with my hands and add to the broth. My meatballas have the addition of a good heaping amount of Parmesean Cheese... I boil in water seperate so not to get the scummy stuff in the beautiful Chicken Broth...no need IMO for broth water is fine...I do boil up Ditalini Pasta and add to the soup when serving.
doucanoe
16 years ago
I originally did as Lorijean and just drop the meatballs in the boilig soup, but I found I liked them better if I browned them a bit first.

Yeah, the little meatballs are a bit "putzy", but I really wouldn't say they are laborious. I usually make a double batch and freeze half of them. That way I can make the soup again in just a matter of minutes.

Linda

Italian wedding soup.

Comments (15)

shellm

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Italian wedding soup.

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