Sunday, October 7, 2012

Italian Wedding Soup

Even though this soup is considered a must-have dish by many Italian Americans at weddings, the original version dates back to Roman times, when the "marriage" referred to the blending of ingredients rather than to any actual wedding.

Today's version is a lot lighter than the original which featured a lot more meat and vegetables.  It's found on the menu of many Italian restaurants in the US, but you can make your own version quite easily at home.

This recipe is very quick and easy, but making the meatballs is a bit time consuming.  The way I get around this is by making the meatballs ahead of time, then freezing them uncooked.  That way, when I want soup, I just have to defrost and brown the meatballs and most of the work is done.  You can also freeze individual portions of the ready made soup and just heat as needed.  (Image from )

Ingredients :

-  1 lb. of hot Italian turkey sausages
-  4 cups of chicken broth
-  2 cups of fresh baby spinach, chopped
-  fresh shaved Parmesan cheese to finish

Directions :
  • Remove the sausage meat from the casings and make into small meatballs. (I find I get about 6 to 8 out of each sausage.)
  • Over high heat, brown the meatballs in a little butter, olive oil or coconut oil.  You want them browned but not completely cooked.
  • Place the meatballs into a large saucepan, add the chicken broth and the spinach, and bring to a boil.
  • Reduce the heat and simmer for 15 to 20 minutes.
  • Serve with a generous amount of shaved fresh Parmesan cheese.

Variation :  When you have fresh tomatoes, chop a few and add them to the soup before serving for an even more authentic (and colourful) Italian version, such as this one from

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