Italian Wedding Soup – Meatball and Escarole Soup

11 May

I have been to many Italian weddings, none of which this soup was served. So what’s in the name? When I typed in ” Italian wedding soup why“, Google finished my phrase with, ” do they call it that?”. That’s my favorite thing about Googling stupid things, sometimes the question pops up and finishes itself for you, meaning other people out there had the same stupid question you did. Totally unrelated to this post and the soup but did you know that the most popular questions asked to Google are Who is God, How to kiss and What is love? Anyway…some sources say the many meatballs represent wishes of many happy days of marriage, others say it comes from “minestra maritata” or “marriage soup” and refers to the good “marriage” of the greens and meatballs. All I know about this soup is that if you put love in the pot when you make it, people will taste the love when they eat it.

Italian Wedding Soup www.lessonsinfood.wordpress.com original recipe

Wash 1 large head of chopped escarole. Really well. It’s dirty.

Slowly sweat ,dont brown, 1 large onion and 3 cloves of garlic in 3 TBL of olive oil in a large sauce pot.

Add the escarole and cook 2 minutes. Add 6 cups of chicken stock and simmer.

While the soup simmers, prepare the meatballs. I make mine with chicken but feel free to use whatever floats your boat. Gently combine 2 cups ground chicken with 1 egg, 1 TBL chopped fresh parsley, 1/4 cup breacrumbs, 1/4 cup grated pecorino romano cheese and salt and freshly ground black pepper.

Using a tiny disher or patient hands, roll little baby meatballs into the simmering soup. The more gentle it boils the clearer the soup will be.

Simmer gently for 15 minutes. Serve with crusty bread and butter at an Italian wedding or your house, either way it brings love.

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8 Responses to “Italian Wedding Soup – Meatball and Escarole Soup”

  1. Yvette May 11, 2011 at 3:04 am #

    LOL! Any Italian soup using vegetables(verdura) is usually called a minestrone or minestra…so with the addition of meatballs I guess your explaination of every meatball signifies well wishes makes sense! A great combination of flavours!

  2. kathryn May 11, 2011 at 4:43 am #

    This soup is amazing!!! You make it to perfection!

    • Anna May 12, 2011 at 12:25 am #

      this not only looks good, but is molto delizioso.
      thanks for bringing me back to my nonna’s dishes…

  3. Anna May 12, 2011 at 12:29 am #

    I would love a bolognese sauce recipe that tastes as good as the real deal with veal….but I refuse to use veal…
    any suggestions?

    • lemreg May 12, 2011 at 1:20 am #

      I have a cooks illustrated recipes that break down the food science of a bolognese sauce – it does not use veal. Many bolognese sauces use pork as well, you can also get humanely raised veal – where I’m not sure though…

  4. Anang May 12, 2011 at 6:37 pm #

    how to make the escarol still looked green. i have try but the escarole was brown

    • lemreg May 12, 2011 at 7:06 pm #

      You can blanch it first to set the color if you really want to. Mine doesn’t stay bright green but never gets brown. The longer you cook it the darker it will get.

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