My grandmother answered to, ma, mama, grandma, zia and Raphaela the name only my grandfather called her. I always assumed that was her real name. Then one day when I was older maybe 10 or 12, I saw some paperwork with the name Viola on it. Viola it turns out was her real name. Raphaela was her nick name. That seemed an odd nick name especially since it was longer than her real name. Apparently is was an Italian thing.
Grandma did not call her soup Wedding Soup. To us it was chicken soup or escarole soup. She never made any other kind of chicken soup. There are various places on the web that claim the term "wedding soup" is a mistranslation of the Italian language, minestra maritata ("married soup"). And that it refers to the marrying of the flavors of meat and vegetables. I suppose that could be true. How that mistake caught on is still a mystery to me.
Times have changed an so have my eating habits. And while I loved my grandmother's soup, no matter what you called it, I recently changed her recipe. Why you ask? Well after making it and loving it for years, one day I realized it was quite heavy
and fatty and no the flavors didn’t marry that much. It was lots of beef and pork in a chicken broth and meat flavor was mostly what you tasted. After some soul searching and taste testing I came up with a wedding soup that is inspired by grandmother and in minds of all who have tasted it a truly fresh and delicious version. I think she would love this version of her soup. I'm sad that
I can't share it with her.
Grandma made her own chicken broth and so do I. As the base for your soup this is rather an importent step. But I don't
live under a rock so I know your busy and if you want to use store bought stock go ahead but at least have the decency
to buy the best quality low sodium brand you can find.
The old version was more a marrying of meat flavors than meat and vegetables. The escarole was cooked so long it really
didn't have a taste of its own anymore. But the new version is truly a chicken soup. I use ground chicken to make the tiny meatballs which produces a lighter overall soup with a very rich chicken taste. There are a few more vegetables in
the new version and that makes me feel it's more healthy. Cooking the pasta first and then adding it to the soup is optional but doing so will add a very nice background flavor. However, the real Pièce de résistance of this soup is the addition of the escarole just before you serve it. So instead of dark overcooked escarole, it is a beautiful bright green that holds its own instead
of being overpowered by a broth. Even if I make this soup the night before I don't add the cooked pasta or the escarole until right beforre I serve it.
1lb ground chicken
½ cup whole wheat bread crumbs Gia Russo or other whole grain crumbs
½ cup grated Parmesan cheese
3 tablespoons fresh chopped parsley
1 tablespoon pesto*
½ teaspoon fresh ground pepper
2 cloves of garlic grated or very finely chopped
1egg – slightly beaten
8 - 10 cups homemade chicken broth ( I make mine from chicken bones I get from the meat market)
3 carrots peeled and chopped
4 celery stalks chopped
zucchini 4 -5 mini sized sliced thick slices or one large chopped (optional)
1 cup green beans tailed and cut into ½ inch pieces (optional)
½ fresh or frozen peas (optional)
escarole ½ a small head, or more if desired, chopped into large pieces
pasta ½ cup Flora hand cut pastina ( substitute
tubetti )
Combine the first 8 ingredients in a medium bowl and mix with hands until just evenly blended.
Using a 1 inch scoop or scant tablespoon (if using spoon roll each into a ball) place meat balls on a cookie sheet or a large platter.
Heat the chicken broth in a large pot until it starts to simmer.
Gently add the chicken balls to the soup a few at a time. Let cook for 30 or 40 minutes.
Add the vegetables but not the escarole. Cook for 45 - 60 minutes.**
Cook the pasta in plain water according to package direction in a separate pot. When done or almost done drain and add to the soup.
Right before you serve the soup add the escarole and stir until just limp.
Serve immediately with a lots of grated Parmesan cheese and some crusty bread!
*pesto can be bought prepared but soon i will add a recipe for it on this blog
** At this point you can cool the soup down and refrigerate it to use the next day or you can freeze it.