Named owing to a mistranslation, Italian Wedding Soup has little to do with Italian weddings, and in fact refers to “minestra maritata” – the marriage of meat and greens in the soup. While recipes of the soup tend to vary, the key ingredients have always been meatballs made of ground beef and/or pork and fresh garden greens, both of which combine to make a healthy and flavourful broth.
Onion – 1
Parsley – ⅓ cup
Egg – 1
Minced garlic – 1 teaspoon
Salt – 1 teaspoon
Fresh white bread – 1
Parmesan – ½ cup
Beef – 8 ounces
Ground pork – 8 ounces
Chicken broth – 12 cups
Endive – 1 pound
Eggs – 2
Parmesan – 2 tablespoon
Salt and black pepper
The first step to make Italian wedding soup is to prepare the meatballs, which generally tend to be the stars of the dish.
Blend the onion, parsley, egg, garlic, salt, pepper, and shredded bread in a large bowl and mix with a spoon. Once everything is completely combined, add in the beef, pork, and Parmesan.
Using your hands (make sure they are clean), or a teaspoon, shape the mixture into meatballs that are roughly 1-inch in diameter.
Line these up on a tray, cover it with cling film, and refrigerate until you are ready to start making the soup.
Next, start on the soup. Place a large pot over a medium-high flame. Pour in the broth, and bring it up to a boil.
Once the broth has reached a rolling boil, proceed to slide in the meatballs and the endive. Simmer this mixture, until the meatballs are cooked, and the endive has softened.
This should take roughly 8 minutes. Keep stirring in a circular motion.
While the broth, meatballs and greens are simmering away, whisk the eggs and cheese together in a small bowl.
Slowly drizzle this mixture into the broth, and stir it in gently with a fork.
The egg mixture should form thin strands in the soup, which will require up to one minute cooking through.
To finish, season the soup with salt and pepper to taste, and ladle it into your serving bowls.
You may garnish each individual serving with Parmesan cheese if you desire.