Italian Wedding Soup is a soup with a lot of fans. The spinach, garlic, mini meatballs and tiny pasta are the perfect marriage of flavors and texture in the mouth. Interestingly enough the term “wedding” was a mistake in translation of sorts. It was in reference to the flavors blending well, not that it was served at weddings.
The history of this italian recipe originated in Spain where the heavier version contains more meats. It wasn’t until pasta became more affordable that it was added to this fantastic Italian Wedding Soup.
1 lb. lean mini sized meatballs
4 quarts chicken broth
2 medium carrots, chopped
1 large stalk of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 bay leaves
1/2 teaspoon oregano, dried
black pepper to taste
1 teaspoon lemon juice
salt to taste
10 oz. package frozen spinach, thawed
8 oz. orzo, uncooked, or other tiny pasta
1. Put the broth on to boil while chopping the vegetables.
2. Add the carrots, celery, onion, garlic, seasonings and lemon juice, but leave the salt for later.
3. Bring to a full rolling boil, then turn down the heat and cook until the carrots are very tender.
4. Add salt to taste.
5. Squeeze the thawed spinach gently to remove excess liquid, and add with the pasta.
6. Bring back to a boil, then turn down to a simmer. Add the meatballs and simmer gently until the pasta is well done and the meatballs are hot.