Don’t forget to submit your favorite family recipetoday so we canadd it to ouronline cookbook!
In the meantime, enjoy this delicious soup Pat has shared with us. It’s a great starter for any holiday meal, and it tastes even better as re-heated leftovers!
Who taught you this recipe?
My mother, who learned it from her mother.It is, of course, unconventional in the language, measurements, and technique (this is not the Food Network version, it is real old-time Italian cooking, verbally passed on to a novice cook). Have fun with it, and experiment/tweak to your taste!
How long has this recipe been passed down in your family?
My grandchildren are now making it on holidays, so five generations altogether.
When did your family use this recipe?
Even though this recipe iscommonly referred to as Wedding Soup, our family called it “Holiday Soup.” As you can guess, it is becausewe ate it, happily, each and every holiday!
I cannot count the number of times my husband and kids rolled meatballs together while watching the big football game — and I was always yelling at them from the kitchen because they were rolling them too big!
What is your favorite memory of cooking this recipe?
The Thanksgiving my daughters I first taught my grandchildren to make it. We had an assembly line down the kitchen counter of meatball rollers while we watched the Macy’s parade, told stories and laughed!
Ingredients:
- 1 large roasting chicken
- 1/2 can of diced tomatoes
- 5 or six celery stalks (with leaves)
- 4 carrots
- 3 lbs. or endive or escarole
- 1/2 lb. ground pork
- 1/2 lb. ground veal (can substitute either or both meats with meat of choice – beef, turkey, etc.)
- 5 eggs
- 1 slice of Italian bread
- 1/2 lb. (container) of grated Romano cheese
- 1 lb. pastina noodles (these is optional — traditionally, we never used them in the soup growing up, but my grandchildren love having them added in)
Preparation:
- To make the broth, wash and pat dry the large roasting chicken. Then place it ina large pot and fill the pot with water.
- Bring the water/chicken to a boil. As scum appears, skim it from the water’s surface.
- Continue boiling and removing the scum until there is no more scum. Then add 1/2 can (or a little more) of diced tomatoes and (generous) salt to taste.
- Add 5 or 6 washed and cut celery stalks and leaves, as well as 3 or 4 washed and cut carrots.
- Boil everything slowly for 3 or 4 hours (until the liquid fills 1/2 the pot). Then remove the chicken.
- To prepare the endive, boil water in aseparate large pot. Add 3 lbs. of endive or escarole (your choice) and let it boil until it is tender.
- Drain the endive (or escarole) and cut it into small pieces.
- To make the meatballs, mix together 1 lb. of ground meat (I suggest 1/2 lb. pork and 1/2 lb. veal, but any meat can work), 1 egg, 1 slice of bread soaked in water (excess water squeezed), 1/2 lb. of grated Romano cheese, salt andpepper to taste. *If the mixture seems dry, dry add a little water. If too moist, add some breadcrumbs.
- Form the mixed meat into “LITTLE” meatballs (the size of a nickel and no bigger if possible!).
Cooking Instructions:
- Bring the brothback to a boil and place the meatballs into it.
- Allow the meatballs to cook until they are brownish in color (you need to use your own judgement, depending on the size of the meatballs.)
- While the meatballs cook, beat together 4 eggs and the remaining1/2 lb. of Romano cheese.
- Add the cooked endive to the egg & cheese mixture and stir together.
- Oncethe meatballs are browned, pour the pastina noodles into the broth (if you are using them) and allow a few minutes for them to cook. Then pour the endive, egg and cheese mixture into the broth. Important: DO NOT STIR THE EGG MIXTURE IN THE BROTH FOR 3 0R 4 MINUTES (so the eggs and cheese can cook).
- Once the egg whites look poached (again, after 3 or 4 minutes), then stir the soup.
- If you desire, you can cut up some of the chicken and add it for a hardier soup.
- Serve the soup with a little grated cheese sprinkled on top.
You can always buy canned chicken broth if you aren’t feeling adventurous enough to make your own.Either way, have fun and Buon Appetito!
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FAQs
Wedding soup or Italian wedding soup, known in Italian as minestra maritata, is a soup consisting mainly of green vegetables and meat in chicken broth. It is popular in the United States, where it is a staple in many Italian restaurants and diners.
Do you eat Italian wedding soup at a wedding? ›
No, it's not the traditional soup of nuptials! The name wedding comes from the Italian phrase minestra maritata which means 'married soup. ' Why is it married? It's the marriage of ingredients, and the resulting delicious flavor, in the soup!
What is wedding soup made of? ›
This lovely Italian wedding soup recipe is a combination of homemade meatballs with sliced escarole, carrots, and orzo pasta in a flavorsome broth. Serve hot, garnished with fresh parsley and extra Parmesan cheese.
What is the difference between minestrone and Italian wedding soup? ›
It's similar to minestrone, but is made with meatballs; minestrone is usually made from vegetables and pasta. Italian wedding soup is a phenomenal freezer-friendly soup, and it doesn't take long to make – a perfect project for a chilly afternoon!
What is in Campbell's Italian wedding soup? ›
CHICKEN BROTH (WATER, CHICKEN STOCK), BEEF MEATBALLS (SOY), ACINI DE PEPE PASTA (WHEAT FLOUR, EGG WHITE), SPINACH, POTATO STARCH, SALT, DRIED ONION, PARMESAN AND CHEDDAR CHEESE (MILK), DRIED GARLIC, SPICES, FLAVOUR (CONTAINS CELERY), MONOSODIUM GLUTAMATE, DISODIUM GUANYLATE, DISODIUM INOSINATE, AUTOLYZED YEAST EXTRACT, ...
Why is it called 3 sisters soup? ›
This delicious soup is prepared with corn, squash, and beans. In some Indigenous communities, these crops are called the “Three Sisters” because they help each other grow when planted side by side.
What is the most famous soup in Italy? ›
Minestrone is a classic Italian soup known worldwide as one of the best Italian soups. It's got a flavorful broth and a variety of slow-cooked vegetables like potatoes, peas, and carrots. Adding Italian sausage gives it a kick of flavor and a shot of protein, so it's a complete meal all by itself.
What do brides eat on their wedding day? ›
Most brides have two main goals on the wedding day: fending off bloating while warding off anxiety. According to Paul and Ditkoff, the best foods for this are common and simple. Eggs, chicken, cooked vegetables, brown rice, whole grain toast, and quinoa are good items to have on hand during the day.
What do Italians drink at weddings? ›
How does an aperitivo in Italy work during a wedding? Italians start with lighter drinks, like prosecco or prosecco-based co*cktails (Hugo, Rossini, Bellini), Rosé, red or white wine, or Aperol Spritz.
How to make canned wedding soup better? ›
Canned Italian wedding soup can be amped up with sausage.
Italian wedding soup consists of vegetables, meatballs, and small pasta noodles, so the sausage can add a nice kick of flavor. "I always add Sriracha and freshly grated parmesan to brighten it up," he added.
The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.
Does Progresso make Italian wedding soup? ›
Progresso™ chicken broth and frozen meatballs make an easy family dinner.
What is the most popular soup at Olive Garden? ›
Zuppa Toscana – Olive Garden Copycat (VIDEO) Zuppa Toscana is Olive Garden's most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.
What are the two soups at Olive Garden? ›
Pasta e fa*gioli - White and red beans, ground beef, fresh tomatoes and tubetti pasta in a savory broth. Minestrone (V) - Fresh vegetables, beans and pasta in a light tomato broth - a vegan classic.
Do they eat zuppa Toscana in Italy? ›
Zuppa toscana ( lit. 'Tuscan soup'), also known in Italy as minestra di pane ( lit. 'bread soup'), is a soup from the region of Tuscany, northern Italy.
What is the translation of Italian wedding soup? ›
Italian Wedding Soup is actually a mistranslation into English of the original Neapolitan soup. The original name was Minestra Maritata. In Italian, to say that two things go well together, one can say “si sposono bene” (They're well married). In southern Italy you can say they're “maritati” (i.e. married).
What's the name of the soup from Olive Garden? ›
Therefore, “Zuppa Toscana” translates to “Tuscan soup” or “Tuscan-style soup.” Traditionally, this soup is made with lots of veggies, beans, potatoes, olive oil, spices, Italian bacon, and Tuscan bread (it kind of reminds me of a minestrone). What is this?
Why is it called mulligatawny soup? ›
Mulligatawny (/ˌmʌlɪɡəˈtɔːni/) is a soup which originated from South Indian cuisine. The name originates from the Tamil words miḷagu (மிளகு 'black pepper'), and taṇṇi (தண்ணி, 'water'); literally, "pepper-water". It is related to the dish rasam.
