Italian wedding soup is a quick and hearty dinner that onlylookslike you worked long and hard to make it.
Versions of the soup have been made all over the Mediterranean for centuries.
Its a nourishing meal that’s easy enough for any weeknight.
Simply Recipes / Sheryl Julian
Simply Recipes / Sheryl Julian
Why Is It Called Italian Wedding Soup?
Calling this Italian wedding soup is somewhat of a misnomer since the dish is unrelated to weddings.
The name is said to come from the words minestra maritata, which mean married soup.
Simply Recipes / Sheryl Julian
Romantic Italian-Americans turned it into wedding soup, and lots of stories emerged from there.
Set yourself a timer so you don’t forget about the pasta!
Add a pinch of salt and the pasta.
Simply Recipes / Sheryl Julian
Drain the pasta and transfer it to a bowl; set aside.
Use your fingers to work the milk into the bread, like a sponge.
Set aside for 10 minutes.
Sheryl Julian
Again, using your fingers, work the mixture until it forms a paste.
Stir in the egg until incorporated.
To the bowl with the bread and egg mixture, add the remaining meatball ingredients.
Sheryl Julian
With a spoon or your hands, work the mixture until it is well blended.
Set a bowl of cold water on the counter.
Dip your hands into the water.
Sheryl Julian
Shape into rounds with your hands and transfer to a plate.
Continue until all the mixture is used; you should have about 28 to 30 meatballs.
Add the stock to the soup pot used to cook the pasta and bring to a boil.
Sheryl Julian
Use a long metal spoon to add the meatballs to the soup, several at a time.
Return the liquid to a boil, lower the heat, and cover the pan.
Simmer for 5 minutes.
Add the greens to the stock pot, pressing with a soup ladle to submerge them.
Return to a boil, lower the heat, and cover the pan.
Cook for 3 minutes, or until the greens and pasta are tender and the meatballs are cooked through.
Taste the broth for seasoning and add more salt and pepper, if you like.
Ladle into bowls and serve topped with Parmesan.
