Grandpa Joe's
Italian Wedding Soup

This simple, easy-to-prepare soup is delicious!

About this recipe

Italian Wedding Soup is the essence of Tuscan cuisine.  It is rich, flavorful, and nutritious.

The name, Italian Wedding Soup, comes from the Italian phrase minestra maritata (or, married soup), which is a reference to the complex flavors produced by the combination, or "marriage", of the meats, cheese, and vegetables.

Ingredients

  • 8 cups Chicken Stock
  • 1 carrot, diced
  • 1 celery rib, diced
  • ½ cup orzo
  • 1 pound ground pork
  • Parmigiano-Reggiano cheese
  • ¼ cup unseasoned bread crumbs
  • 5 ounces baby spinach, chopped
  • 12 ounces hydrated dried ceci beans
  • kosher salt
  • freshly ground black pepper

Directions

  1. To make the meatballs, combine the bread crumbs and ¼ cup freshly grated Parmigiano-Reggiano cheese with ½ teaspoon kosher salt and ½ teaspoon freshly grated black pepper.  Mix well.  Add this to the ground pork and, again, mix thoroughly.  (Using your hands works best!)   Form the mixture into 1-inch balls and set aside. 
  2. Bring the chicken stock to a boil in a large pot.  Add the celery and carrots.  Season with salt and pepper.  Add the orzo and cook for about 5 minutes. 
  3. Then add the meatballs and simmer for another 5 minutes. 
  4. Add the spinach and ceci beans and simmer 5 minutes longer. 
  5. Serve with freshly grated Parmigiano-Reggiano cheese.
Italian Wedding Soup.

Notes

  • Ceci beans are also called garbanzo beans and chick peas.  Be sure to try hydrated dried beans.  The result tastes just like a fresh bean!
  • Commercial chicken stock can certainly be used in this recipe.
  • This recipe serves 6 generously.
Posted: February 2014.