Italian Wedding Chicken Soup
Italian wedding Chicken Soup is a hearty and flavorful soup to be sure. It is most commonly made with chicken stock, veggies and meatballs.
My version includes soup veggies, such as onions, carrots and celery, as well as escarole leaves. Escarole is normally sautéed or otherwise used raw in salad. Notably, its health benefits are increased when cooked.
Like many recipes, certainly you can find various interpretations. However, what really makes this recipe so special is the inclusion of the meatballs and the escarole. Trust me, if you’re making this soup, then adding them both is a must.
Soup Macaroni or Pasta
I must admit, when it comes to adding a macaroni or pasta to this soup, I have made several variations. Some of my family favorite macaroni include Orzo, Tubettini and Ditalini. My kids especially, just love cheese Tortellini added to Italian Wedding Chicken Soup.
When adding macaroni or pasta to the soup, there are two options. I have tried both methods and prefer them equally for different reasons.
- Macaroni or pasta can be added directly to the soup and cooked. This method saves the need to use another pot. Start by bringing the simmering soup back up to a boil. Then, just add your macaroni or pasta for the last 7-10 minutes of cooking.
- For a more al dente macaroni or pasta, you should cook it in a separate pot from the soup. Just add as needed for serving in your individual soup bowls.
The meaning of “Italian Wedding Chicken Soup”
The meaning of Italian wedding soup comes from a southern Italian phrase, “minestra maritata”. This literally translates to married soup, because of the flavor created with the marriage or melding of the ingredients.
Ingredients
- 12 cups of Easy Chicken Stock or your favorite low-sodium brand
- 1/2 Onion, finely chopped
- 1 Celery stalk, finely chopped
- 2 Carrots, peeled and diced
- 1 lb. Escarole, coarsely chopped
- Salt
- Fresh ground Black Pepper
- 1/2 lb. cooked Ditalini or other small macaroni
- 1 dozen uncooked meatballs
- Parmesan cheese for topping
Directions:
- In your largest soup pot, add chicken stock, onion, celery, carrots and escarole as well.
- In addition, season with salt and pepper, to your taste
- Bring to a boil, then you can reduce heat to medium low, for approximately 20-30 minutes.
- At this time, you should bring heat back up.
- Add meatballs and gently stir with your wooden spoon, until cooked through.
- Now, if you choose to, add uncooked macaroni with the meatballs.
- If using already cooked macaroni or pasta, add a serving to an individual soup bowl. Then, ladle chicken soup with a meatball or two over it.
- Garnish with grated Parmesan and Enjoy.
