Italian Wedding Soup is ultimate in Italian comfort food. It’s made with chicken stock, carrots, celery, onion pasta and tasty cheesy meatballs. When it rains, and your house is nice and cozy, this is the soup to make. Why a wedding soup? It’s nothing to do with weddings, but it is a beautiful marriage of meat and vegetables.
When making this soup, please use a home made chicken stock. You don’t have to go all out, it can be as simple as throwing a chicken carcass in a pot of water and simmering it for 90 minutes. You will never achieve the same depth of flavour with bought stocks or cubes.
I would highly recommend doubling the quantity and freezing half. This is the sort of soup you will crave many times, once you’ve tasted it. When you come back from a trip late in the day, knowing there’s this soup waiting for you, will make your day!
I added provolone cheese for little bursts of flavour, it is optional but recommended. Otherwise just grate a little more pecorino. You could also use Parmesan cheese.
Use the small pasta you like, anything from Ditalini, cavatelli, fusilli, orzo, pastina etc. If you’re going to eat all the soup the same day, you can cook it directly in the pot. Otherwise cook them separate, so they remain nice and al dente.
For the greens it’s best to use escarole or curly endives. They are loaded with vitamins making this soup healthy. The flavour works magically for soups.
For ultimate comfort, enjoy this Italian wedding soup on a nice cold rainy day.
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