ITALIAN WEDDING SOUP

 

 

Italian wedding soup is historically an American soup consisting of greens and broth.  There are many variations but most consistently, this soup is made with any stock, fresh vegetables and either a protein or a starch product.  This is the Wikipedia definition...

 

 "Wedding soup consists of green vegetables (usually endive and escarole or cabbage, lettuce, kale, and/or spinach) and meat (usually meatballs and/or sausage) in a clear chicken-based broth. Wedding soup sometimes contains pasta (usually cavatelli, acini di pepe, pastina, orzo, etc.), lentils, or grated parmesan cheese.

 

Depending upon your time schedule, you can make a five or ten minute version with ingredients from your pantry or a more elaborate version starting with your own chicken stock.  Each are featured here. 

 

Ingredients:

 

8 cups of chicken broth (or vegetarian broth)

 

1/4 cup of fresh parsley

 

1/4 cup of grated parmesan cheese

 

Tiny meatballs from your favorite recipe

 

2 cups of fresh greens (escarole, spinach, etc.)

 

2 cloves of fresh garlic, chopped

 

1 tbl. of concentrated tomato paste

 

1 bay leaf

 

Combine all ingredients in a slow cooker.  Allow to cook all day.  Shortly before serving, add 1 cup of cooked pasta (hot).  Serve with garlic bread.

 

 

To make the quick version, use canned stock, frozen meatballs and leftover pasta.  Put in a microwave safe bowl and heat up for about five minutes.  Serve with grated cheese and garlic bread.