March 14, 2019
Italian Wedding Soup
Prep Time: 30 minutes
Total Time: 50 minutes
Traditionally made in the Campania and Lazio regions, Italian wedding soup is named for its “marriage” of meat and leafy greens flavored with parsley and Parmesan. If you’re not already familiar with tomato paste in a tube,
this recipe is a great excuse to make the switch. A tube of tomato paste will last for about six to eight weeks in the refrigerator and can be found in most grocery stores. This recipe makes more meatballs than you will need for the soup; keep extras in an airtight container and store in the freezer to use in future soups, pastas or sandwiches.
Yield: Serves 4 to 6; Makes approx. 36 meatballs
- Preheat oven to 350°F. Line baking sheet with parchment paper and lightly brush with olive oil.
- In small bowl, combine breadcrumbs and milk, and let stand for 10 minutes to absorb. Then drain in strainer, pressing down on crumbs to squeeze out any excess milk.
- In medium bowl, combine ground chicken with soaked breadcrumbs, egg, Parmesan, parsley, tomato paste, garlic, oregano, chili flakes, salt and pepper, and stir thoroughly, until mixture has come together (it will be wet).
- Using wet hands, form into 1-inch-diameter meatballs and place on baking sheet.
- Bake for 20 minutes, or until lightly browned and just cooked through. Reserve.
- Heat small pot of salted water over high heat.
- Add pasta and cook for 8 minutes, or until al dente. Drain and reserve (do not rinse).
Assemble And Cook Soup
- In large soup pot, heat olive oil. Add onions, carrots and celery, and sauté for 5 minutes, or until vegetables begin to soften.
- Add chicken stock and simmer for 5 more minutes, or until flavors begin to come together.
- Add kale, pasta and desired number of meatballs, and simmer for 2 more minutes, or until greens have wilted and pasta is heated through. Season with salt and pepper to taste, and serve with grated Parmesan.