Italian Wedding Soup

February 12, 2014 by Edie Wadsworth 216 Comments

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!