March 12, 2012

Italian Wedding Soup


Italian Wedding Soup is neither Italian nor related to weddings.
Italian Wedding Soup

No matter what anyone says, don't let them berate you for not making a "traditional" Italian Wedding Soup, because there is no tradition, it really isn't Italian, and it has nothing to do with weddings. It is, however, a deliciously quick soup.


Start with two quarts or liters of chicken stock—if you don't have any homemade stock handy, use a low sodium chicken broth. Bring the stock to a simmer and add some meatballs made by making little balls of Italian sausage, or if you prefer a more complicated and time-consuming soup, make mini-meatballs using onions and breadcrumbs and ground meat and eggs and, well, you get the point. Toss in a couple of handfuls of cavatelli or some other small and interesting pasta; leave it out if you wish. Add some leafy green vegetables like kale, escarole, or spinach torn or cut into small pieces; more is better. You might choose to add some beans for additional protein and fiber—I opened and drained a can of cannellini beans. I like tomatoes in soup, so I added some chopped tomatoes. Once the pasta was cooked through, about 15 minutes, the soup was done and ready to serve. My batch produced six meal-size portions of about a pint each.

No, I didn't leave out seasonings. Between the flavorful stock and the Italian sausage I found that additional seasoning was unnecessary. You might disagree, but it's your soup, so you do what you wish. I served mine with a generous sprinkling of grated Parmigiano-Reggiano and a nice glass of Chianti.

I tend to make soups in fairly large batches, because I like to portion it out into pint-size containers for easy lunches and dinners. The freezer often has three or more types of soup, so there's a readily available variety of grab-and-go lunches that microwave well and provide rich and tasty nourishment.

3 comments:

  1. I'm with you on the portioning large batches for other meals. I'm so glad that you are back. ☺

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  2. Jolene (www.everydayfoodie.ca)March 13, 2012 at 8:19 PM

    I had no idea it wasn't Italian!  I looooove the stuff though, and actually had some for lunch today.  But it was from a can :-(  Yours looks better.

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  3. You and Nigella have taught me to be a lot more creative when I cook.I 
    will make this tonight

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