Serves 6
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).
As with most traditional recipes, there are an infinite number of variations to minestra maritata. The combination of greens and meat in a clear broth are the basic requirements of the dish. Some variations for the greens include: escarole, spinach, kale, chard, broccoli raab. Be sure to adjust the cooking time for the type of greens used. Pasta can be added with the meatballs and greens if desired.
Ingredients
1 onion, grated
3 tablespoons Italian parsley, chopped
1 egg, lightly beaten
1 garlic clove, minced or grated on microplane
1 teaspoon salt
1/4 cup Italian style bread crumbs
1/3 cup Parmesan cheese, grated fine about 1/2 oz.
1 pound ground pork
pepper to taste
1/2-1 cup soup pasta (orzo or other small pasta) optional
1/2-1 lb. sturdy greens (kale, endive, chard, escarole, spinach, etc.), coarsely chopped to fit on a soup spoon
Directions
To make meatballs: Blend the first 6 ingredients in a large bowl. Add cheese and pork; gently mix to combine. Shape the meat mixture into marble-sized meatballs, approximately 3/4” diameter.
Bring the Bone Broth and 2 cartons of water to a simmer in a large pot over medium-high heat. Add the meatballs. Simmer until meatballs are cooked through, about 7-10 minutes. If using pasta, add it part way through cooking meatballs. Add the greens and cook until wilted, but still bright green. Time will depend on type of greens you are using. Season with salt & pepper
Ladle the soup into bowls and serve with additional Parmesan cheese & crusty bread.
Recipe created by Renee Cornett, Chef and Owner Prairie Platte Restaurant, Waverly, Nebraska.