This terrific soup features meatballs in
chicken broth with chopped escarole, pasta and swirls of thin
threads of cooked egg.
Despite the soup's name, Italians do not
'traditionally' serve this 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 marriage!
Wedding Soup
- Meatballs:
8 ounces lean ground beef
1 tablespoon freshly grated Parmesan cheese
1 slice bread, soaked in milk, and squeezed dry
1 large egg yolk
1 teaspoon chopped fresh Italian (flat-leaf) parsley
Salt and freshly ground pepper to taste
- Soup:
4 cups chicken broth
1 head escarole, coarsely chopped
1 small onion, chopped
!/2 cup pastina, or other very small shaped pasta
2 large eggs
2 tablespoons freshly grated Parmesan cheese
Salt to taste
- For Meatballs: Combine all the meatball
ingredients and form into balls 1-inch in diameter. Set aside.
- For Soup: Bring broth to a boil in a large
saucepan. Add the escarole, onion, and meatballs. Cook about
3 minutes.
- Add the pastina and cook 4 to 5 minutes.
- In a bowl, whisk together the eggs and
2 tablespoons Parmesan cheese. Whisk the egg mixture into gently
simmering broth. Cook for 2 more minutes. Serve hot.
Serves 4 servings.
