Italian Wedding Soup Recipe
About Italian Wedding Soup Recipe:
Also known as ‘minestra maritata’ (which translates to ‘wedded broths’), Italian wedding soup is not actually served at Italian weddings. The name of the dish refers to the amalgamation of its many flavours, which are all simmered together. Italian wedding soup originated in the southern Italian region of Campania. In Campania, various iterations of the dish can be found and are connected to traditional rituals. In Naples, the soup is prized for being restorative and is served for the Feast of Santo Stefano on December 26. The version from Naples is known for having more meat, due to the abundance of meat in the area as compared to its rural counterparts. Along the Amalfi Coast, Italian wedding soup is a staple during Christmas and Easter. The ingredients used are seasonal, making the soup very different in different seasons. Some people consider it exclusively a winter dish, while others embrace it all year round.
- 17 Ingredients
Ingredients for Italian Wedding Soup Recipe
- As required Meatballs
- 1 onion, grated small
- 0.33 cup chopped fresh Italian parsley
- 1 egg large
- 1 teaspoon minced garlic
- 1 teaspoon Salt
- 1 piece fresh white bread, crust trimmed, bread torn into small slice
- 1/2 cup grated Parmesan
- 8 ounce ground beef
- 8 ounce ground pork
- As required Freshly ground black pepper
- As required Soup
- 12 cup low sodium chicken broth
- 1 pound curly endive, coarsely chopped
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- As required Salt and freshly ground black pepper
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Italian Wedding Soup Recipe
Steps To Prepare
To make the meatballs, stir the first 6 ingredients in a large bowl to blend.
Stir in the cheese, beef and pork. Using 1 1/2 teaspoons of each, shape the meat mixture into 1-inch-diameter meatballs.
Place on a baking sheet.
To make the soup, bring the broth to a boil in a large pot over medium-high heat.
Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, for about 8 minutes.
Whisk the eggs and cheese in a medium bowl to blend.
Stir the soup in a circular motion.
Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, for about 1 minute.
Season the soup with salt and pepper to taste.
Storage And Serving Method
Ladle the soup into bowls and serve.