The benefit to working on a Sunday is dinner awaiting me when I get home. And tonight’s dinner really was great – Italian Wedding Soup!

For those who may not know, Italian Wedding soup is a thin chicken broth soup with mini-meatballs and escarole. And an egg swirled in at the end.

Why is it called Italian Wedding Soup? No idea. One explanation has it as a mistranslation of minestra maritata” – which translates to “married soup” – meaning that meat and greens go well, together. Like most of the Italian food we eat in the USofA, it may have an origin in Italy, but it’s an Italian-American original.

Victor has been making this as long as I’ve known him. Other than having to make a bazillion little meatballs, it’s really a simple soup. And it really packs a wallop with flavor.

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Italian Wedding Soup

Meatballs

  • 1 lb ground beef
  • 1/2 cup onion, minced
  • 1 tsp garlic, minced
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan
  • 1 large egg
  • Salt & Pepper, to taste

Soup

  • 3 qts chicken broth
  • 1 lb escarole, chopped
  • 2 large eggs
  • Salt and freshly ground black pepper

Make meat balls: Mix all ingredients together and form into very small meat balls- about the size of a prize shooting marble. Place on a sheet pan off to the side.

Make the soup: Bring the broth to a boil in a large pot. Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender – about 10 minutes.

To add the egg: Whisk the eggs to blend. Stir the soup in a circular motion. Slowly drizzle the egg mixture into the moving broth, stirring gently with a large fork to form thin stands of egg.

Ladle into bowls and add additional grated cheese and a drizzle of good-quality olive oil.

It made enough for dinner tonight and lunch, tomorrow.

 

La vita è bella!

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