Italian Wedding Soup
This soup is Italian-American, and the name is believed to have come from minestra maritata or "married soup." Rather than a dish for a wedding, it refers to the meat and vegetables being a good match. It comes together quickly if you’ve prepared the tiny meatballs ahead of time.
For the meatballs
- Oil, for baking Add to list
- 1/2 pound ground turkey Add to list
- 1/2 pound ground pork Add to list
- 1 egg, lightly beaten Add to list
- 1/2 cup breadcrumbs Add to list
- 3 tablespoons milk Add to list
- 1/4 cup grated Parmesan cheese Add to list
- 1/4 cup finely chopped fresh parsley Add to list
- 2 cloves garlic, minced Add to list
- 1/2 teaspoon crushed fennel seeds Add to list
- Salt and pepper, to taste Add to list
For the soup
- 1 tablespoon olive oil Add to list
- 1/2 yellow onion, peeled and finely chopped Add to list
- 1 carrot, peeled and chopped Add to list
- 3/4 cup chopped celery (2 medium stalks Add to list
- 1 thinly sliced green cabbage Add to list
- 6 cups chicken broth Add to list
- 1 cup dry white wine Add to list
- 1 (15-ounce) can cannellini beans, drained Add to list
- 4 cups thinly sliced lacinato kale Add to list
- 2 tablespoons chopped fresh basil Add to list
- 2 tablespoons chopped fresh parsley Add to list
- Parmesan cheese, for garnish Add to list
To make the meatballs
Preheat the oven to 350° F. Lightly oil a baking sheet.
Combine all ingredients in a large mixing bowl. Using a broad spatula or wooden spoon, mix together until egg and crumbs are well blended. Form the mixture into balls about 3/4-inch in diameter. As you roll them, place meatballs on the prepared baking sheet so they don’t touch. Bake until cooked through, about 20 minutes. Set aside.
To make the soup
While meatballs are baking, heat oil in a soup pot set over medium heat. Add onions, carrots, celery and cabbage;sauté until soft, about 7 minutes. Add broth and wine. Bring to a low boil and add beans and sliced kale; cook for 10 minutes. Add meatballs and cook until they’re hot. Stir in basil and parsley and remove from the heat. Ladle into bowls, and garnish with Parmesan cheese.