Italian wedding soup wasn’t born from traditional wedding ‘food-fare’! Instead it refers to the “marriage” of flavors and textures from green vegetables with meat for a soup (minestra). The English translation from the Italian “minestra maritata” means “married soup”!
I enjoy making this soup to serve on the Saturday after Thanksgiving, as a prelude to serving Thanksgiving leftovers for my sister and her family, since she spends Thanksgiving Day with her in-laws. A little reprieve from everything-Turkey after thanksgiving.
Perfect for lunch or dinner, especially in the cold winter months. The tiny meatballs in this soup are tasty and fun to find on your spoon, as they enter your mouth. Serve with a sprinkle of grated cheese which makes me think of it as good luck wishes when white rice is thrown at the bride and groom after the wedding!
Sirloin beef, ground 1 pound
Romano Cheese, grated ¼-cup
Fresh Garlic, chopped 1 clove
Egg, cracked 1 whole
Italian Flat Leaf Parsley, chopped ¼-cup
Escarole, washed and chopped, 2-cups Beef Broth 4-cups (you can substitute chicken or turkey broth)
Large saucepan, bowl for mixing ingredients for mixing meatballs, baking pan lined with parchment paper to place meatballs after rolling into tiny balls, chef’s knife for chopping, cutting board, salad spinner to wash and clean the escarole.
Prepare meatballs in a large bowl: add ground sirloin, grated cheese, egg and parsley and mix together with a spoon or with your clean hands. Pinch-off the mixture about the size of a dime. Roll into a tiny ball. Place on parchment paper on baking pan. Bring broth to boil, add meatballs, and escarole. Cover and Simmer until meatballs are cooked, about 45 minutes.