{This post was revised and edited from my old blog “My Fabulous Recipes”} I am a big fan of wedding soup – although I’ve only made it once or twice before. Since I had some yummy meatballs in my freezer, I decided to make it again. I wasn’t so sure where the term “wedding soup” came from so I did a little research… by research, I mean I went to wikipedia. :) So apparently, the term is a mistranslation of the Italian language, “minestra maritata” which literally means (married soup). It’s a reference to the fact that green vegetables and meat go well together. How cute. :)
It was my first time trying the tiny pasta called “acini di pepe”. It was perfect for this soup and I will definitely use it again in other soups when I get a chance. And I could NOT find escarole anywhere! I went to four different local grocery stores just to find it but no luck. So I replaced it with kale – which was great! I used my favorite meatballs – the Kirkland Italian meatballs but feel free to use your favorite recipe for meatballs. I loved the Kirkland ones in the soup because the meatballs brought out a really amazing flavor with a hint of garlic.
- 24 Kirkland Italian Meatballs (or your favorite meatball recipe)
- 8 cups (4 cans) reduced sodium chicken broth
- 3 large carrots, chopped
- 1½ tablespoons dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups kale, trimmed and cut into ½-inch stripes (or escarole)
- 1 cup dried acini di pepe pasta
- In a large Dutch oven, combine broth, carrots, dried oregano, ½ teaspoon salt and ¼ teaspoon black pepper and bring it to boiling. Add the meatballs and stir and continue to cook, about 3-5 minutes. Add the kale (or escarole) and pasta and stir well. Cook about 10 more minutes, or until the pasta is fully cooked and the kale is wilted.
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{ 2 comments… read them below or add one }
Italian wedding soup is one of my favorite things to make when the weather starts getting cooler. This looks wonderful
This is still one of my favorite soups in the world.