The classic dish Italian wedding soup earned the title not from being served at weddings, but rather from the perfect ‘marriage’ of ingredients in this delightful soup.
‘Minestra Maritata’ in Italian means ‘married soup’, which apparently is where the derived name ‘wedding soup’ derived from. Many versions of the recipe exist; however, the essence of the dish is a marriage of little meatballs and vegetables such as escarole, spinach and kale in a clear broth.
Comfort food at it’s best, and a great way to present immune boosting veggies even the kids will eat! Traditionally this soup is served with ‘Acini de Pepe’, the tiny little pasta dots, however any small pasta will do, or it can be omitted as I usually do.
I serve my soup with a generous dollop of fresh basil pesto, and grating a parmesan cheese, a delicious and most satisfying dish!
Chef CarolPrint Print