What is wedding soup called?Its original name in Italian is minestra maritata and it was translated to “wedding soup”, when in fact, a more appropriate translation would be “married soup”—as in green vegetables (minestra) blend very well (maritata) with meat. The marriage isn’t a marriage between two people, but between vegetables and meat.
- 1 large egg, lightly beaten
- 1 tablespoon dry bread crumbs
- 1 tablespoon dried parsley flakes
- 1 tablespoon plus 1/4 cup grated Parmesan cheese, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, divided
- 1/8 teaspoon plus 1/4 teaspoon pepper, divided
- 1/2 pound lean ground beef (90% lean)
- 1/4 cup uncooked orzo or acini di pepe pasta
- 1 medium onion, finely chopped
- 3 celery ribs, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (16 ounces) kidney beans, rinsed and drained
- 4 cups chopped fresh spinach
- In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs.
- Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° until no longer pink, 8-10 minutes; drain.
- Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper.
- Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese.
Kitchen Tips :
Use FROZEN meatballs and Spinach to make a quick version.
Can you freeze Italian wedding soup?Let cool slightly, then ladle into freezer-safe containers or zip-top bags and freeze for up to 3 months. When ready to eat, thaw the soup, bring it to a simmer, and continue with the next cooking steps.