Italian Wedding Soup

Source/Author: Mary

Italian Wedding Soup traces its origins to Italy, where it was called "Minestra Maritata," meaning "married soup." The name refers to the blending of ingredients like meat and leafy greens, a tradition dating back to ancient Roman times when similar soups were made with whatever was on hand.

Ingredients:

• salt	to taste
• ground black pepper	to taste
• onion	1 medium
• chopped fresh parsley	2 tablespoons
• water	8-9 cups
• olive oil	2 tablespoons
• breadcrumbs	1/4 cup
• egg	1
• carrots	2 medium
• dried basil	1/2 teaspoon
• dried oregano	1/2 teaspoon
• ground chicken or turkey	1 lb (450g)
• salt (for meatballs)	1/2 teaspoon
• ground black pepper (for meatballs)	1/2 teaspoon
• small pasta (like orzo or acini di pepe)	1/2 cup
• spinach or kale	3 cups

1. In a mixing bowl, combine ground chicken or turkey, breadcrumbs, egg, parsley, salt, and pepper. Mix well until combined.

2. Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). Place them on a plate or tray.

3. In a large pot: boil 8-9 cups of water. Carefully place the meatballs into the boiling water. Let the soup simmer for 15 min.

4. While the soup simmering: finely chop onion; peel, wash and dice carrots. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the onion and carrots until softened, about 5-7 minutes. Add onion and carrots to the soup. Simmer for 2 min.

5. Add the pasta and cook according to package instructions (usually 7-9 minutes).

6. During the last 2-3 minutes, stir in the chopped spinach or kale.

7. Taste the soup and adjust with salt and pepper as needed.