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.