Successful Marriage of Meat and Greens 

The popular meaning behind "wedding soup" is a mistake in the translation of "ministra maritata." Wedding soup often was reputed to be the delicacy of newlyweds, a food to fortify them for their wedding night. Actually, the wedding refers not to people but to the marriage of greens and meat in the soup. No matter what the translation, wedding soup remains an icon of Italian cuisine.   

ITALIAN WEDDING SOUP
Makes: 8 servings

For the meatballs:

3 slices dry bread

3/4 pound lean ground beef

2 small eggs, whisked together

1/3 cup plus 1 tablespoon grated Parmesan cheese

2 tablespoons chopped onion

1 1/2 tablespoons fresh, chopped parsley

3/4 teaspoon each: dried oregano, salt

2 tablespoons olive oil

For the soup:

3 tablespoons olive oil

1 each, diced; onion, carrot, celery rib

8 cups chicken stock

4 cups chopped escarole

1/2 teaspoon salt

Freshly ground pepper

Freshly grated Parmesan cheese

1 For meatballs, soak the bread in water for 1 to 2 minutes; squeeze out the liquid. Tear the bread into small pieces; place in a bowl. Add the ground beef, eggs, cheese, onions, parsley, oregano and salt. Mix until well combined. Form into 1-inch balls. Heat the oil in a large skillet; cook the meatballs until browned on all sides, in batches if necessary, about 10 minutes per batch.

2 Meanwhile, for the soup, heat the oil in another skillet; add the onion, carrot and celery. Cook, stirring, until soft and translucent, 5 minutes. Heat the stock to a boil in a saucepan. Add the meatballs, cooked vegetables, escarole, and salt and pepper to taste; cook 5-10 minutes. Serve sprinkled with the Parmesan.

Nutrition information

Per serving: 297 calories, 52% of calories from fat, 17 g fat, 4 g saturated fat, 76 mg cholesterol, 17 g carbohydrates, 18 g protein, 883 mg sodium, 2 g fiber 

© 2010, Kathy Hunt. Distributed by Tribune Media Services Inc.