bob-the-cook: The term “wedding” soup comes from the Italian minestra maritata, “married soup”, referring to the flavor produced by the “marriage” or perfect blending of greens, broth and meat.
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**Ingredients**
**For the Meatballs:**
* 1 pound ground meat beef, pork, chicken or turkey or a combination of them combined with some sausage
* 1/4 cup plain breadcrumbs preferably fresh
* 1 large egg
* 1 clove garlic finely minced
* 1/4 cup parsley finely chopped
* 1/4 cup grated Parmesan
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
**For the Soup:**
* 1 small yellow onion finely chopped
* 1 clove garlic minced
* 8 cups chicken broth (quality broth makes all the difference
* 1 cup acini di pepe or other tiny pasta
* 1 large bunch leafy greens roughly chopped (e.g., kale, escarole, curly endive, spinach)
* Freshly grated Parmesan for serving
Red pepper flakes for serving optional
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**Instructions**
1. Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined.
2. Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.
3. In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil.
4. Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes.
5. Add the leafy greens and simmer for 3-4 minutes or until wilted.
6. Add salt and pepper to taste.
7. Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.
8. **Optional** (a tradition in some circles): At very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.
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This Recipe Is Published **Here** **>>>>** https://www.daringgourmet.com/italian-wedding-soup/
E_Zack_Lee: Wow! Sounds delicious, and you nailed the recipe. A couple of considerations: 4 cups of chicken stock, and 4 cups of chicken broth for a heartier base flavor; 1/2 cup diced carrots for flavor and color; and boil the acini di pepe separately and add at the end with the leafy greens to avoid any starchy taste added to the chicken base. And, a personal preference, Romano cheese instead of Parmesan. Buon appetito!
nymphad0ra: Lol I thought the thumbnail was a river with some mossy stones at first
ibanezi: Looks really good!
hockey_is_life58: This looks delicious! The wedding soup I make is very similar to this, only I add carrots and celery. I might have to try the egg at the end!
mehdbc: I’ve had similar but with barley instead of pasta. My sister made it with random ingredients we had in the pantry.
Bigbear74: Looks and sounds good.
adilechu: Looks Good!!!