Authentic Italian Wedding Soup
This Italian-American soup is made with chicken meatballs and vegetables, along with fregola sarda, a small round pasta which comes from Sardinia and is similar to Israeli couscous. The meatballs are made with ground chicken, breadcrumbs, parsley, parmesan, garlic and onion, and the soup itself is made with celery, carrot, baby spinach and chicken demi-glace (usually made with equal parts of veal stock and espagnole sauce, but you can buy it readymade since you only need a little for this recipe).
This soup actually got its name from a misunderstanding. In Italian it is called ‘minestra maritata’ which translates to mean ‘married soup’ not ‘wedding soup’ because it refers to the fact the meat and vegetables ‘marry together’ nicely and the flavors are good together, but switch the word marry for the word wed and, while the words might mean similar things to us, they do change the meaning of the soup name! The original recipe is prepared during the Christmas season in Italy and also in Spain, because it is hearty and warming.
Once you have prepared the meatballs, you can sauté some of the aromatic vegetables and then it is time to add the pasta demi-glace and water. The meatballs are cooked in the soup so they can soak up the lovely flavors. If you want to cut one meatball in half to check when they are done, that is a good idea. The spinach and parsley go into the soup right at the end because they simply need to wilt a little rather than cook, and then you can serve this with some extra parmesan on top if you like.
- 10 oz ground chicken
- ⅓ cup plain breadcrumbs
- Roughly chopped leaves from a bunch of parsley
- ⅓ cup grated parmesan cheese
- 2 peeled, minced garlic cloves
- 1 finely diced yellow onion
- 1 finely diced celery stalk
- 1 finely diced carrot
- ½ cup fregola sarda pasta
- 3 oz finely chopped baby spinach
- 3 tablespoons chicken demi-glace
- 3 cups water
- Salt and black pepper, to taste
- Mix the chicken, breadcrumbs, half the parsley, half the parmesan, half the garlic and quarter of the onion together.
- Grind in some salt and black pepper to taste.
- Shape this mixture into 28 meatballs.
- Heat 2 teaspoons of oil in a pot, then sauté the celery and carrot with the rest of the onion and garlic.
- Season with salt and black pepper.
- Cook for 3 minutes or until softened.
- Add the pasta, demi-glace and water, then add salt and black pepper to taste.
- Bring to a boil then add the meatballs.
- Simmer for 5 minutes or until the meatballs are cooked through.
- Stir the spinach into the soup and simmer for 2 minutes or until wilted.
- Add the rest of the parsley and stir.
- Check the seasoning one last time, then divide the soup between 2 warmed serving bowls.
- You can top the soup with the rest of the parmesan or offer it at the table.
This is a filling soup and one which is popular in Italy and also in Spain. The fregola sarda pasta is tasty in there and the homemade chicken meatballs are wonderful as well. The demi-glace based soup is very good and we are also adding celery, carrot and spinach for extra nutrients and flavors, not to mention color. This is a very simple recipe. It makes 2 servings but it is easy enough to double or triple if you want to make more. Serve it with some crusty bread perhaps to mop up all the lovely soup.
Leave a Reply
- Homemade Italian Sausage and Spinach Calzone May 7, 2016
- Classic Italian Chicken Saltimbocca April 22, 2016
- Hunter Style Baked Italian Chicken Cacciatore April 6, 2016
- Wild Mushroom Boletus Italian Style Soup April 3, 2016
- Vegetarian Pasta Primavera with Fettuccine March 30, 2016
- Roman Style Saltimbocca Alla Romana with Polenta March 25, 2016
- Classic Italian Dishes – Parmigiana Eggplant March 25, 2016
- Authentic Vegetarian Italian Asparagus Risotto March 23, 2016
- Rotisserie Chicken and Vegetable Risotto March 19, 2016
- Citrus Feta Cheese Risotto with Spinach March 18, 2016
- One of the Best Vegetarian Lasagna Recipes with Ricotta Cheese (403227 Views)
- Home (141166 Views)
- Best Pizza Sauce for Home Made Pizza (63501 Views)
- Crispy Chicken Milanese with Herb (27501 Views)
- Authentic Clams Oreganata (20253 Views)
- The Best Bechamel in the World (14802 Views)
- Authentic Old World Italian Pizza Dough Recipe (13621 Views)
- Lasagna Rollups in the Slow Cooker (11737 Views)
- Classic Lasagna with Creamy Bechamel Sauce (11295 Views)
- Just How Far Ahead Can I Make Lasagna (11249 Views)