The term “wedding soup” is a mistranslation of the Italian language,
minestra maritata (“married soup”), which is a reference to the fact that green vegetables and meat go well together.
I have had the best intentions of following a recipe I found on the Food Network Magazine.
Then the recipe started taking a path of its own, so I followed along until I came up with this delicious soup.
My first mistake was trying to follow a recipe on my Nook.
I absolutely love my Nook! It’s my third favorite possession with my Mac and Nikon running in the top two.
However, following a recipe from a Nook is a bit of challenge as it goes to sleep every 3 minutes…
Then I would have to use my greasy, floury fingers to slide it back into life.
It was annoying so I let go…
The original recipe was only calling for 3 cups of chicken stock. Seriously? That would not make it in our house!
So I doubled it…
Well…maybe tripled it and added chicken…
And more carrots…
And Acini Di Pepe pasta instead of orzo (although orzo would work just fine!)…
What you get is a delicious, flavorful soup with tasty little meatballs!
Make sure you include the Parmesan rind in the broth – it adds much to the flavor.
So from my Nook…
Through my kitchen…
A Kitchen Muse:
Adapted from the Food Network Magazine
1 hour 10 mins
2 tbsp. olive oil
1 onion, finely chopped
5 carrots, finely chopped
½ lb. chicken breast or tenders
4 cloves of minced garlic
4 tsp. Worcestershire sauce
2 tsp. chopped fresh sage
6-8 cups fat free chicken broth (depending on how ‘brothy’ you like your soup)
1 Parmesan cheese rind
2 tbsp. grated Parmesan plus more for topping
1 lb. ground pork (ground turkey would work too)
6 tbsp. panko breadcrumbs
1 cup small dry pasta (I prefer Acini Di Pepe – orzo would work too)
Baby spinach leaves
Poach chicken in water until cooked.
Remove from water and shred into small pieces. Set aside.
Heat olive oil in a large pot over medium high heat.
Add onions, garlic and carrots, stirring until slightly soft (about 4 minutes).
Add 2 tsp. of Worcestershire sauce and 1 tsp. chopped sage.
Cook 1 minute.
Add the chicken broth, shredded chicken and Parmesan rind and bring to a boil.
Cover, reduce heat to medium and simmer until veggies are tender (about 7 minutes).
Mix the pork, breadcrumbs, 2 tbsp. Parmesan cheese, 2 tsp. Worcestershire sauce and sage in a bowl.
Form into 1 inch meatballs.
Increase the heat on the soup to medium high and bring soup to a boil.
Stir in the pasta and drop meatballs into the broth.
Cook until meatballs until they float to the top (about 4 minutes).
Ladle soup into bowls, garnish with baby spinach leaves and top with shredded Parmesan cheese.