Italian Wedding Soup

We all love soup, rain or shine. A bowl of soup with lots of veggies and choice of protein and grain is so satisfying and comforting. I didn't grow up having soup at all; but once I learned to make different soups this Italian weeding soup has been in the soup rotation for years. 

Italian Wedding Soup that has nothing to do with wedding. The name of this soup is mistranslated. In Italy the soup is called "ministra maritata" meaning "married flavors". It simply meant that greens and meat go well together so they can be married in soup. This is how confusion started. When I first heard about this soup many years back from someone sounded so delicious that I wanted to make it right away. There are so many variations. Most recipes require beef or pork. There are various recipes for this soup. But the main elements are meatball,green leafy vegetables and tiny pasta like orzo, tubetini or star in a thin broth. The result was beyond my expectation. Most importantly my son liked this soup so much that he just slurped the whole bowl without any pause. This is my gluten free twist. Succulent meatballs, lima beans and veggies are in a thin soupy broth served with brown rice or crusty breads is absolutely delicious! This recipe serves up to six. 

Ingredients~

(US customary units)

6 cups low sodium chicken broth

1 cup diced carrots

1/2 cup finely chopped celery

1/2 onion, diced white onion

1 cup fresh green beans

1 cup lima beans

1 lb. chopped fresh spinach

2 tbsp. olive oil

2 tbsp butter

2 fresh thyme leaves

1 tsp lemon zest

1 tsp freshly ground black pepper

For the meatballs~

1 lb. ground chicken (thigh meat)

1/2 cup grated Pecorino Romano or Parmigiano Reggiano cheese 

1 egg

1/2 tsp granulated garlic  

1/2 tsp Italian seasonings 

1/3 salt or to taste

1/4 tsp freshly ground black pepper

Method~

Mix all together meatball ingredients. Use a small ice cream scoop or a tablespoon to scoop meatballs and roll them. Heat oil in a large pot and fry both sides for 30 seconds over medium high heat. Do not cook them through. Set aside, In the same pan add in butter and saute all the veggies except lima beans and spinach for two minutes. Pour in the chicken broth and frozen lima beans. Bring to a boil, reduce the heat to low and simmer for 10 minutes. Add in spinach, meatballs, lemon zest, black pepper, thyme leaves and cook for 3-4 more minutes. Taste and adjust seasonings. Add lemon Serve with brown rice, crusty breads or tiny cooked pasta. Sprinkle with more cheese if you like. Enjoy!

Happy Cooking!