This soup is not actually served at weddings. It comes from an ancient Neapolitan soup called “Minestra Maritata” which means “Married Soup.” The name refers to the marriage of flavors between meats and leafy vegetables. Every family has their own version of this soup. This is just the way we like to make it! Some recipes fry the meatballs before adding them to the soup. Some recipes use beef, veal or even pork for the meatballs. There is no wrong way. Every version is quite delicious. Give my family’s version a try!
Italian Wedding Soup
- 1 lb Ground Chicken
- 1/4 cup Grated Pecorino Romano
- 1/4 cup Chopped Fresh Parsley
- 1 Garlic Clove, minced
- 1 Large Egg
- 1 cup Stale Italian Bread, cubed
- Salt and Pepper to taste
- 2 Large Bunches of Escarole
- 8-10 cups Chicken soup
- Salt & Pepper to taste
- Into a small bowl, add the stale cubed Italian bread and milk. Let the bread soak up the milk.
- In a large bowl, mix all of the meatball ingredients. Add the bread by squeezing out most of the milk from it. If the mixture seems too wet, add some plain breadcrumbs to soak up the moisture. Do this before you start the soup so that the flavors marry. Cover and place in the refrigerator.
- Wash the Escarole thoroughly. Fill a pot with water. Bring it to a boil and add the escarole. Cook until tender, about 15 mins. Drain and chop up with a knife or scissor.
- Heat the chicken soup in a large pot. Add the cooked escarole to the soup. ****If using store bought broth, boil 1 diced carrot, 1 onion, diced and 2 celery stalks, diced, in the broth until tender and then proceed with the escarole.****
- As the soup is simmering, roll the meatball and drop them directly into the soup. Watch my video for a tiny meatball making hack! The meatballs should be about the size of a grape. They should only take about 5 mins to cook.
- At this point you can eat it just like this! OR you can add soup sized pasta to it! OR you can add a few whisked eggs to make stracciatella! Any way is delicious!
- IF adding pasta, I like to boil it separately and then add it to the soup as I serve it.