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.
Wedding 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.
Thanks Kiri! The original recipe called for adding spinach during the cooking time. I prefer fresh leaves that gently wilt in the soup.
Have a great day!
I love wedding/married soup, and yours looks gorgeous. Love the fresh spinach!
Thanks Kiri! The original recipe called for adding spinach during the cooking time. I prefer fresh leaves that gently wilt in the soup.
Have a great day!
Gorgeous photos of one of my favorite soups!!