Italian Wedding Soup

My girlfriend loves this soup, (Italian Wedding Soup) Twenty years in the Industry, I have never heard of it until she mentioned the Soup. Can anyone give me a good recipe please...
Thanks

[Pooh]

I had never heard of that soup before.

You will find 4 versions of it here
http://soar.berkeley.edu/recipes/cgi-b in/webglimpse?query=italian+wedding+soup&errors=0&max files=50&maxlines=30&maxchars=10000&cache=yes

and more here:
http://italianfood.about.com/food/it...ng+Soup+Recipe

[ May 04, 2001: Message edited by: pooh ]

[logose]

A very good friend of the family used to make the Italian Wedding Soup everytime my mother and I went over to her home for lunch. I remember it was a chicken stock base with wonderful tiny little meatballs and very small pasta and greens (spinach or escarole) I found a website with a recipe similar to the one I had. http://momsonline.oxygen.com/homespa...p?key=dd990916
Check it out.

Thanks heaps guys..great help...

[lynne]

Yumm! My family's from Western PA, Italian and Polish towns. Wedding Soup is a staple. Chicken broth, mini meatballs, chunks of chicken, escarole, tiny pasta are all standards. A lot of people start with a small diced mirepoix, little garlic. Some people throw in large dice tomato (peeled and seeded towards the end).

The Soup Bible has a fairly good recipe. Wedding Soup is one of those recipes that has no standard. Everyone's recipe is a little different (like tortilla soup here in Texas).

[mudbug]

The following recipe is from MarthaSt ewart.com

MAY 15, 2001
COOKING: ITALIAN WEDDING SOUP WITH GABRIELLE

Prepared by chef Gabrielle Hamilton of New York City’s Prune restaurant, this classic hearty soup is known as “mariata” in Italy—a reference to the “marriage” of lamb, chicken, Parmigiano-Reggiano, and mixed bitter greens. Although it is traditionally prepared with unusual vegetables such as wild fennel and wild chicory, you can use more readily available greens such as arugula and watercress in this recipe.


ITALIAN WEDDING SOUP
Serves 6
For a vegetarian version, leave out the meat, and substitute vegetable stock for
the chicken stock.

1 small clove garlic
Coarse salt and freshly ground pepper
1/2 pound ground lamb
1 tablespoon coarsely chopped parsley
12 cups Homemade Chicken Stock or canned low-sodium chicken broth,
skimmed of fat
1 whole skinless chicken breast
2 skinless chicken thighs
1/2 cup pastina pasta
3 cups mixed bitter greens such as arugula and watercress, well washed
and dried
Parmigiano-Reggiano shavings, for garnish

1. Mash the garlic into a paste with about 1 teaspoon salt. In a medium bowl, combine lamb, garlic paste, and parsley. Season with salt and pepper. Form into 1-inch meatballs, each weighing about 1/3 ounce.

2. In a medium stockpot, bring stock to a boil. Add chicken, and simmer until cooked through, 15 to 20 minutes. Remove chicken from stock, and when cool enough to handle, tear meat into bite-size pieces; discard bones. Measure 1 1/2 cups mixed white and dark meat, and set aside. Reserve remaining chicken for another use.

3. Toast pastina in a medium skillet over medium heat until golden, shaking pan occasionally, about 5 minutes. Add pastina to stock, and return to a simmer. Reduce heat, and cook until tender, about 10 minutes. Add meatballs and chicken pieces, and simmer until meatballs are cooked through, about 5 minutes.

4. Divide the greens among soup plates. Ladle soup over greens. Sprinkle with salt and pepper; top with Parmigiano-Reggiano shavings. Serve immediately.

SPECIAL THANKS


Gabrielle Hamilton
Chef and owner
Prune
54 East 1st Street
New York, NY 10003

[Pooh]

More recipes at:
www.soupsong.com/ritalwed.html

and at
www.soupsong.com/ritalwe2.html