Is Italian wedding soup only served at weddings?

Absolutely not! In fact, it’s a regular staple of Italian restaurants and very popular in the USA. The name originated from the Italian “minestra maritata” which means “married soup”, a reference to the flavor achieved by the combination (marriage) of greens and meat, cooked in a clear broth. I used to think pasta was an essential part of this soup, but that is appears to be optional.

Quick and Easy Supper

I know it’s summer time in the USA, and who wants to eat soup in sweltering 90 degree temperatures? But if you are looking for a quick dinner, give this recipe a try. You could make your own meatballs, but that defeats the purpose of ‘quick’ and easy. Save more time by using bagged mini carrots that don’t require peeling (which is what I did). I used frozen Italian meatballs and the soup was delicious. Hey, it’s your soup, so do with it what you want!

Italian Wedding Soup with Meatballs and Kale

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Ingredients

2 medium carrots
2 sticks celery
48 fl oz chicken broth
4 cloves garlic
1-2 lb turkey meatballs
1 bunch Italian parsley
1 bunch kale
2 oz Parmesan cheese
1 med yellow onion
Black pepper
Extra Virgin Olive Oil
Salt

Instructions

Wash fresh produce (carrots, celery, kale, parsley).
Trim the ends of celery and dice in 1/4 inch cubes.
Peel carrots, trim off ends and cut 1/4 inch slices.
Peel and dice onion, peel and mince garlic.
Preheat saucepan or pot, add olive oil and swirl to coat bottom.
Add cut veggies, season with salt & pepper and cook for 5-6 minutes, stirring occasionally.
Add broth when veggies are softened and bring to a boil.
Cut off kale stems and slice leaves into 1 inch strips.
Add kale and meatballs to the soup, add more salt & pepper as needed.
Reduce heat and simmer for a few minutes.
Cut off parsley stems, finely chop the leaves and stir into the soup.
Serve in bowls, sprinkled with Parmesan.

You could also serve the soup with sliced Italian bread, cooked noodles or rice, entirely up to you.

Bon Apetito!

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