Recipe of the Week: Wedding Soup
Not just for weddings anymore, wedding soup is one of Italy’s most popular soup and a classic staple for many generations of Italian immigrants in this country. From its humble origin in the south of Italy as “Minestra Maritata,” its name means a marriage blend of many leftovers swimming in a simple broth to the rich table of the new world with its succulent transformation. Today this simple soup is made with tiny meatballs, spinach, small pastina, cheese and egg ribbons. Nutritious and delicious it is easy to make with a little make ahead preparation. Serves eight. (Chef tip: A good chicken broth is the secret for the best wedding soup.)
For polpettine:
1 pound lean ground meat
2 cups fresh breadcrumbs
cup grated Parmigiano Reggiano cheese
2 cloves garlic, minced
1 tablespoon fresh Italian parsley, chopped
1/2 teaspoon fresh thyme leaves
1/2 cup milk
2 large eggs
1 teaspoon salt
teaspoon freshly grated black pepper
For soup:
4 cups chicken stock, defatted
2 cups fresh spinach, shredded
4 large eggs
1/4 cup Parmigiano Reggiano cheese plus cup for serving
1 teaspoon salt
1/2 teaspoon freshly grated black pepper
1/8 teaspoon nutmeg
cup cooked pastina (optional)
To make meatballs, incorporate all the ingredients together in a medium bowl. Shape into small meatballs, about the size of a dime, and place on a large cookie sheet and bake in a preheated 350F oven for 10-15 minutes. Remove and reserve.
Heat stock in a large pot. Whisk eggs, salt, pepper, nutmeg and cheese together in a large bowl.
Slowly pour mixture into the hot stock. Cook for five minutes at high heat without stirring.
Stir with a whisk until egg ribbons form. Add meatballs and cook for five minutes.
Add spinach, salt and pepper to taste and simmer for 20 minutes.
Serve soup with cooked pastina and freshly grated Parmesan cheese.