The name Italian Wedding Soup evolved from the phrase minestra maritata which means ‘married soup’ and refers to the ‘marriage’ of greens and meat – and has nothing to do with weddings. And many will argue that the peasant soup originated in Toledo, Spain and the Spaniards introduced it to Naples where it became wildly popular. What is not argued is how good and comforting it is. Here is how I make it.
Remove the casings from 3 Italian sausages – or use ¾ pound of Italian sausage – and roll into balls no bigger than 1 inch and set aside. (Your choice of hot, sweet, or mild sausages.) Heat 2 tablespoons of olive oil in a heavy-bottom soup pot over medium heat and add 1 diced onion, 3 diced carrots and 2 diced celery ribs, sprinkle with salt and sauté for about 5 minutes until the vegetables begin to soften. Add 2 minced garlic cloves and sauté for 1 minute and then 1 ½ teaspoons of crushed dried Italian seasonings and sauté for 2 minutes. Deglaze the pan with a BIG splash of white wine scraping up any brown bits on the bottom of the pan.
Add 2 ½ quarts of chicken stock and bring to boil. Putting a lid on will bring the pot to a boil faster. Carefully add the sausage balls and let them cook for 4 minutes. Then add 1 cup of orzo pasta and cook for 10 minutes. Stir in 10 ounces of fresh spinach until it is wilted and add ½ cup of freshly grated parmesan cheese off the heat. Taste and adjust for salt and pepper then ladle into bowls with extra parmesan sprinkled over the top.
It could not be easier. Or tastier. Enjoy!