I’ve been to many Italian weddings in my life and I have NEVER been served this soup! So how did this name come about? That was the exact conversation my Sister- in- law Jennie and I had on the phone the other day. So I decided to do a tiny bit of research and came up with this… Somewhere along the way, the name Minestra Maritata got mis-translated.
The literal translation is “married soup” which in this case, refers to the ingredients, which are a perfect “marriage” of the meat and greens in the soup.
That sounds logical, doesn’t it? If any of you have a little trivia on Italian Wedding Soup, I would love to hear about it. Now on with the recipe!!
First of all I want to say, that there are many, many variations of this soup, I just prefer a little more color, so I add some tomatoes and carrot to mine.
Your favorite Italian meat balls with lots of Romano cheese in them and made tiny, of course
About 6 cups of low sodium chicken broth
1 big carrot or 2
1 cup of orzo pasta
2 garlic cloves (crushed)
2 cups of kale, escarole, or chard (shredded) more if you want!
1 small can of diced tomatoes
Salt and pepper
Get your nice heavy soup pan out, then take the garlic, carrot, onion, and saute in a little butter.
Next throw in broth and tomatoes.
I like my broth clear so I don’t put the uncooked meatballs right in my soup pot just yet. I separately put them in another pan with some extra broth and softly cook them, so this way there is no foam in my soup. When they are mostly cooked through I scoop them out with a slotted spoon and put them right into the big pot! The result is a nice clear broth!
After it’s been simmering for a while, I throw in my greens, which in this case was chard, and my 1 cup of orzo.
Also, if you have any leftover rinds of Romano or Parm, this would be an excellent time to use them.