Despite the name, Italians do not 'traditionally'
serve the soup on their wedding day. The term 'wedding soup'
is an error in translation of the Italian name, 'minestra maritata',
which actually means 'married soup', a reference to the fact
that green vegetables and meat go well together...like a good
Wedding Day Soup
4 cups chicken broth
1/2 pound lean ground beef
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds chicken breasts, roasted, deboned and chopped
4 carrots, peeled sliced
4 celery ribs, chopped
1 head large green, curly-leaf endive, shredded
- Bring 4 cups chicken broth to a simmer
in a medium saucepan.
- In a large mixing bowl combine ground
beef, parsley, salt and pepper. Roll into 1-inch balls, add to
simmering broth, reduce heat and cook for about 12 minutes.
- Add cooked, chopped chicken, sliced carrots,
and chopped celery ribs. Simmer until the vegetables are tender,
then add shredded endive; cook for 5 minutes or until wilted.
Makes 6 servings.