This meatball soup is a family recipe that came down from my paternal grandfather’s side of the family. Growing up, my family dropped the word “wedding” and simply referred to this dish as “Italian Soup.” My grandmother always made it usually around Christmas time, as did my mom. Grandmom stored batches of it in the freezer and would pull one out when the occasion would arise, like Easter or someone’s birthday. Actually, she packed that freezer with all sorts of goodies. We would be talking, let’s say, about a cookie recipe that we loved to eat. She would pop up from her chair and hustle down the stair into the basement to return with a batch of mouthwatering cookies. If only all wishful thinking would work this quickly!
Italian Wedding Soup originated in Naples, Italy. The recipe title comes from the Italian language phrase “minestra maritata” which translates to “married soup” or “wedded broth.” Created as “peasant dish,” it was made with whatever meats and greens were leftover, and its name refers to the flavor produced by the blending of these two main ingredients. Bitter and dark green leafy vegetables such as chicory, escarole, torzella (Neopolitan kale), and savoy cabbage are boiled. They are then combined with ground pork and/or beef, pork ribs, ham hocks, or sausage which are also boiled. A match made in heaven is pronounced with the assistance of Romano cheese and a sprinkling of pasta.
My family version uses mini-meatballs made from a combination of beef and pork or beef, pork, and veal. My grandmother used spinach for her greens while my mother used endive. Any of these combinations are delicious.
Getting started by boiling the two separate pots of meats and greens. After draining off some of the broth from the greens, that pot will join the meatballs and these two main ingredients will “marry” into perfect flavor!
Adding in the pasta and it allow it to soften slowly in the simmering soup.
Whisking the eggs and Romano cheese together in a small bowl, then drizzling into the pot. Stir in fresh parsley.
It’s sooo delicious! Here I have it served in my grandmom’s dishes too. I froze half of the batch and will bring it out for Easter.
The Pink Lily Pad and Two Tadpoles 