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Italian Wedding Soup

Italian Wedding Soup, actually, has nothing to do with weddings. The name was born out of a misunderstanding of the Italian translation minestra maritata–married soup, referring to the joining together of meat and veggies. It might not have anything to do with weddings, but HOLY Mary, Jesus, and Joseph is this soup good. Mazel Tov. I’m talking, you’re halfway through the bowl and realize your almost done and say to yourself, “slow down” kinda good.

I drew inspiration for my version of Italian Wedding Soup from Ina Garten and memories of meals past. I decided to make some significant tweaks which, from the sounds and expressions coming from my Wife and friend Mike, lead me to believe were successful.

This soup is hearty, healthy, and perfect on a cold winter evening. Serve up with a generous sprinkle of grated Pecorino Romano, a couple twists of the ‘ol pepper mill, some crusty bread, and a big glass of vino!

–Recipe Pictorial–

Here I use the cross hatch technique for dicing onions, pronto

Mash your roasted garlic into a paste

Add to your EVOO+butter

Sauté 1 min

Then throw in your chopped carrots, onion, and celery and sauté for 10 mins covered. Stir after 5

Veggies will be tender

Now, add all of your stock and wine

Bring to a boil for 1 min. Reduce to simmer

Then, add the tomatoes. Crush with back of wooden spoon in pot

Toss in your bay leaf and tomato paste, stir

Now’s a good time to add s&p, taste

After tasting decide if you need a lil garlic powder

Simmer for 10mins, uncovered

Toss in a bunch of those lil round meatballs and stir

Cook for, you guessed it, 1min

Now, dump carefully add pasta to hot simmering broth and cook to al dente, about 6 mins

Stir! Or pasta will stick to bottom of pot

Pasta will thicken the soup. Add a little water to thin

Hey, I said it was hearty

Go nuts with the spinach, add as much or as little as you want

Simmer until spinach wilts, don’t over cook it

Taste and adjust for seasoning

I added a little salt and more crushed black pepper at this point

Go grab some nice deep bowls and plate

I garnished with grated Pecorino, fresh parsley, and more crushed black pepper

Scoop, moan, exclaim your love for me…repeat.

When you here the sound of silverware hitting porcelain, Go for seconds!

–Ingredients–

4C Beef Broth

4C Chicken Broth (I use Pacific Organic from Costco for both broths)

1C Chopped carrots (I used baby carrots. I have a giant bag. Note- don’t buy carrots at Costco)

1C Yellow onion diced

2 Celery stalks

8 Cloves roasted garlic OR 3-4 cloves minced fresh garlic

1 28oz can San Marzano plum tomatoes

1T Tomato paste

1/4t garlic powder

1 Bay leaf

2t Kosher salt

2T EVOO + 1T Butter

1/4 C Dry Sherry cooking wine

1lb Ditalini pasta

1/2 Bag chicken and sweet basil meatballs (Costco) or make a quick batch of little meatballs and bake

1 Bag baby spinach

Chopped fresh parsley

Pecorino Romano

Crushed black pepper

Crushed red pepper (optional)

This soup is hearty, healthy, and perfect on a cold winter evening. Serve up with a generous sprinkle of grated Pecorino Romano, a couple twists of the ‘ol pepper mill, some crusty bread, and a big glass of vino!
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