Featured Recipe: Italian Wedding Soup
There are many versions of this soup. Although it is a staple in many Italian restaurants, this is a soup that is not traditionally served at Italian weddings. The actual translation in Italian is “married soup”, which refers to the marriage of the green vegetables and meat going well together. My grandmother, being the main culinary influence in my life, told me that the soup was created in her hometown of Naples. Her version did not contain pasta, and this is the same way I prepare it today. I hope you enjoy her recipe.
1 sliced of thick white pullman bread, cut into small pieces, trim the crust first
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/2 cup grated Pecorino Romano
8 ounces lean ground turkey
8 ounces ground pork
Freshly ground black pepper
12 cups chicken stock
1 pound escarole coarsely chopped
2 large eggs
2 tablespoon freshly grated Pecorino Romano
Salt and freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, turkey and pork. Shape the meatballs using 1 teaspoons for each, shape the meat mixture into small meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Put the soup in a bowl and top with grated Romano.