Italian Wedding Soup
The naming of Italian "wedding soup" is a mistranslation of the Italian language phrase "minestra maritata", which is a reference to the Italian aristocracy marrying off its women with feasts, usually having this soup included in the banquet. In any case, this recipe is most definitely deserving of a place at the most festive of tables.
Ingredients
Mini-Meatballs
- 1 large egg beaten
- 2 tbsp chives chopped
- 1 tsp sage or 2 tsp fresh, finely chopped
- 2 cloves garlic minced
- 12 ounces ground beef
- 8 ounces Italian sausage removed from the casings
- ½ cup Parmigiano Reggiano cheese ground or grated
- ⅓ cup Dried bread crumbs Italian seasoned
- ½ tsp Diamond Crystal Kosher Salt
Soup
- 1 tbsp olive oil
- 1 medium onion diced
- 2 carrots diced
- 3 stalks celery diced
- 6 cups chicken stock
- 2 cups beef stock
- 2 cups water
- ½ cup dry white wine
- 1 large bay leaf
- salt and pepper to taste
- 8 ounces Acini di Pepe or other small pasta, uncooked
- 6 ounces fresh baby spinach chopped
- Parmigiano Reggiano grated for serving
Instructions
Mini-Meatballs
- Place meatball ingredients into a large bowl and mix with your hands and until well combined.Heat olive oil in a large soup pot over medium-high heat. Roll the meat mixture into 1 inch balls and place in pot to brown on all sides. (May need to do this in batches, depending on the size of your pot). Remove from pot and set aside.
Soup
- Add onions, carrots and celery to the pot and soften over medium heat until softened--about 7 or 8 minutes.Add garlic and cook until fragrant, about 1 more minute.Add wine and allow to reduce while you stir up any brown bits from the bottom of the pan. Add stocks, water, meatballs, bay leaf, ½ teaspoon salt and ¼ teaspoon white pepper. Bring to boil and reduce to a gentle simmer.
- Prepare pasta separately, according to directions. Drain and add to serving bowls.Remove soup from burner and add spinach to the pot. Allow the spinach the wilt for a couple of minutes and then ladle into the bowls, on top of the pasta. Sprinkle with Parmigiano Reggiano and serve.
