You are probably wondering, why I’m posting so many recipes. It’s definitely a good question, and I have an answer for you.
Yes, I’m bored, it’s getting cold out, and it seems like all I’ve been doing is cooking. I’m pretty sure that some of you are feeling the same, so why not share some traditional recipes with my favorite people? You!
Origins of the Italian Wedding Soup
Today we’re going to talk about the Italian Wedding Soup. A translation is not commonly used is that it is a marriage of flavors. While this is very true in any kitchen of any culture, it’s not really the case here. The Wedding Soup is a soup from Southern Italy, Sicily region, and it was traditionally served at weddings. However, this tradition was replaced by many others and soon the soup was forgotten. It was replaced with the Stracciatella.
Both soups are very similar. They both use chicken stock, chicken, a leafy green, and other veggies. In the Stracciatella egg is also used, it’s a type of egg drop soup. That is the difference, and I will give you that recipe at a later time.
Let’s get on with the recipe and then we’ll talk some more.
- 8 cups chicken stock
- 1 cup shredded chicken (optional)
- 3 stalks celery diced
- 2 large carrots diced
- 3-4 potatoes diced
- 2 cloves garlic minced
- 1 onion chopped
- 1 cup fresh Italian parsley, chopped reserve 1/2 cup
- 1lb or more Escarole, spinach, or swiss chard (bietolle)
- 2tbsp olive oil
- 1lb accini di pepe pastina
- 1 egg beaten
- For the Meatballs (I make them the Baresse way)
- 1/2lb lean ground chuck
- 1/2lb ground pork
- 1 tsp salt
- 4 cloves garlic minced
- pinch of pepper
- 1/2 cup parsley
- 1/2cup peccorino romano (more if you'd like)
- 1/2cup breadcrumbs (either seasoned or plain is fine)
- 2 eggs beaten
- For the Meatballs
- Combine all of the ingredients and make mini meatballs about 1/2 inch round.
- You can make them bigger if you'd like.
- Saute the garlic, onion, celery, potatoes, and carrots.
- When the onion is translucent add the chicken stock and bring to a boil.
- Once it's boiling, add the meatballs and the pastina.
- If you're using the escarole or the swiss chard, add them now too.
- Once the meatballs begin to surface add the spinach, if that's what you're using.
- Add the beaten egg slowly to make ribbons.
- Cook for an additional two minutes, and shut the heat off.
- I also use this same recipe for the Sunday meatballs.
- I listed different leafy greens, because everyone likes different kinds. The spinach is added at the very end since it cooks very quickly, and no one likes mushy spinach.
You Don’t Have to Be At a Wedding
To enjoy this delicious and hearty soup. You can make it the day before, or a few hours before dinner. I sometimes cheat and leave out the potatoes and carrots to make lessen the cooking time. You can also leave out the egg. You can really add or take away anything you want. Just make sure NOT to leave out the meatballs!