Well. First of all, let me say that I love weddings. EVERY last thing about them. I get all teary eyed for the bride and groom. I always imagine that I’m the photographer, looking for those candid moments that can’t be missed. I love the wedding liturgy, the familiar words, the dancing, all of it. I love shopping for wedding gifts and remembering what’s it’s like to be newly married. I want to remind the bride and groom (they all look 12 to me now) not to take themselves too seriously and that marriage is hard. But, mostly, I want to eat cake. I’ve got no lies to tell. I’m a wedding crasher in search of cake.
And wedding soup was one of the first foods Stevie and I learned to love together. There was a fly by night hole in the wall italian restaurant near the hospital where we worked and we’d meet there for lunch and eat wedding soup. I’ve had a soft spot for it ever since. If you’ve never tried it, you’re in for a treat!
I’m sure you thought that surely there had to be an end to the soups I make and love. But then you would be forgetting that I call myself the Soup Whisperer. I have a whole board on Pinterest dedicated to soups. And speaking of Pinterest, I confess to having a wedding board. FOR A FRIEND, y’all. I’m kinda relieved I had my wedding before Pinterest because OH THE PRESSURE. I created the board way before Adriane ever found her husband. They recently married and are the most adorable two people on the planet. She’s a writer/editor (with a book coming out soon) and he’s a dairy farmer. I DIE!
(via Ashley Lowry Photography)
I know I keep digressing, but I love soups and I love people in love. This one is a keeper. It marries the worlds of men (beef) and women (vegetables) and uses the flavor and stability of parmesan cheese to bind all hearts together. But, I digress.
Make it this weekend for you sweetie pie. And? Invite me to all your weddings. Amen.
What You’ll Need:
- 1 1/2 pounds lean ground beef
- 1/2 cup parmesan cheese
- 1/2 cup Breadcrumbs
- 1 egg
- 4 cloves minced garlic (Add half of it to the meatballs and half to the soup)
- 1 large onion (half of it grated into the meatballs, the other half chopped and sauteed in the soup.)
- 1 tsp salt and pepper
- 1 cup small pasta (stellate or acini de pepe is what I normally use but basically find the smallest pasta you can)
- 3 boxes of good chicken stock (I use Kitchen Basics in the yellow box, which CANNOT be beat. Each box is 32 oz)
- 1 bag of fresh spinach (Or as much as you like. I use alot, maybe 3 big handfuls, but it will wilt down and you’ll wish you had added more)
- 2 egg yolks
- Good freshly grated parmesan cheese for garnish (the green can stuff is okay in a pinch, but freshly grated parmesan is almost as good as wedding cake. I said almost.)
What You’ll Do:
For the meatballs—
- Mix the raw beef, cheese, breadcrumbs, egg, garlic, onion, and salt and pepper.
- Combine until mixed well and form into small (about 1 inch) meatballs that you will drop into the hot broth.
For the soup—
- Chop and saute the leftover half of the onion in 2 T. olive oil over medium high heat for 3-4 min
- Add salt and pepper to the onion at this stage so you don’t have to correct the seasoning so much at the end (maybe a teaspoon of salt)
- Add chopped garlic and saute another minute or two.
- Add the chicken stock and let the mixture come to a near boil
- Begin to drop the meatballs into the hot broth
- After all the meatballs are added, let them cook for a few minutes until the meatballs begin to rise to the surface
- Turn the heat down to low and add the pasta and the spinach
- Cover and let it cook for about 20 minutes, stirring occasionally to keep the pasta from sticking
- Uncover and check the flavor. It will likely need more salt and pepper and I often add a teaspoon or two of honey
- Beat the two egg yolks well and ladle a little of the soup into the eggs and mix well
- Add the egg/soup mixture back to the soup and stir.
- Serve with crusty bread, grated parmesan cheese and smooches!
Italian Wedding Soup
Ingredients
- 1 1/2 pounds lean ground beef
- 1/2 cup parmesan cheese
- 1/2 cup Breadcrumbs
- 1 egg
- 4 cloves minced garlic Add half of it to the meatballs and half to the soup
- 1 large onion half of it grated into the meatballs, the other half chopped and sauteed in the soup.
- 1 tsp salt and pepper
- 1 cup small pasta stellate or acini de pepe is what I normally use but basically find the smallest pasta you can
- 3 boxes of good chicken stock I use Kitchen Basics in the yellow box, which CANNOT be beat. Each box is 32 oz
- 1 bag of fresh spinach Or as much as you like. I use alot, maybe 3 big handfuls, but it will wilt down and you'll wish you had added more
- 2 egg yolks
- Good freshly grated parmesan cheese for garnish the green can stuff is okay in a pinch, but freshly grated parmesan is almost as good as wedding cake. I said almost.
Instructions
- Chop and saute the leftover half of the onion in 2 T. olive oil over medium high heat for 3-4 min
- Add salt and pepper to the onion at this stage so you don't have to correct the seasoning so much at the end (maybe a teaspoon of salt)
- Add chopped garlic and saute another minute or two.
- Add the chicken stock and let the mixture come to a near boil
- Begin to drop the meatballs into the hot broth
- After all the meatballs are added, let them cook for a few minutes until the meatballs begin to rise to the surface
- Turn the heat down to low and add the pasta and the spinach
- Cover and let it cook for about 20 minutes, stirring occasionally to keep the pasta from sticking
- Uncover and check the flavor. It will likely need more salt and pepper and I often add a teaspoon or two of honey
- Beat the two egg yolks well and ladle a little of the soup into the eggs and mix well
- Add the egg/soup mixture back to the soup and stir.
- Serve with crusty bread, grated parmesan cheese and smooches!