Why is ITALIAN WEDDING SOUP called that?

Answer 1

The name, Italian Wedding Soup, apparently is a bad translation of "Minestra Maritata", or literally, married soup, and refers to the marriage of flavors between the greens and the meats.

Answer 2

According to Ms. Francesconi, the dish is extremely old, falling into a group of meat-and-vegetable soups that are common throughout Europe, and may have a Roman origin. In any case, it was the standard Neapolitan fare before the introduction of pasta, so much so that people from other regions used to call Neapolitans "leaf-eaters"(mangiafoglie). Alas, minestra maritata's popularity is now waning among Neapolitans: Since it was designed to be a fulfilling single-course meal (and would likely have been the only meal of the day for many people a century ago) it is rib-sticking. Too rib-sticking for modern diners, who generally follow their soup with a second course, and are also much more conscious of fats than their ancestors were.

As is the case with all traditional recipes, there is an infinite number of variations to minestra maritata. The important thing is that it contain meat and greens; within these restrictions feel free to vary the recipe to suit your tastes and what's available in your local market. A note on the meats: Ms. Francesconi says that those used traditionally are now difficult to find even in Naples, so I am transcribing those of her modern version.

Answer 3

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RE:
Why is ITALIAN WEDDING SOUP called that?

Answer 4

I asked a couple of friends with Italian heritage and got two different answers. One was that the meatballs and chicken are "married" together in the soup, the other was that this soup is traditionally served at weddings in southern Italy. Both my friends are convinced that they're right--and who knows, maybe they both are! :)

Answer 5

It's not served at weddings, and they don't really eat it in Italy.

It's Italian-American and refers to the meat and the greens in the soup making a good pairing for each other.

Answer 6

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Italian Wedding Soup Ingredients: For the chicken stock: 2 pounds chicken parts 2 large onions 3 stalks celery, including leaves 3 large carrots 3 cloves of garlic 2 teaspoons salt 4 - 5 peppercorns 3 whole cloves 12 cups cold water Meatballs: 1/2 pound lean ground beef 1 egg (slightly beaten) 4 tablespoons bread crumbs 2 tablespoons parmesan cheese 1/2 teaspoon dried basil 2 heads escarole 1 1/2 cups acini de pepe (a small round pasta) 3 eggs (slightly beaten) 1 cup parmesan cheese Procedure: For the chicken stock: Quarter the onions. Chop scrubbed celery and carrots into 1-inch chunks. Place chicken pieces, onion, celery, carrot, garlic, salt and cloves in large soup pot or Dutch oven. Add COLD water. Bring to a boil. Reduce heat, cover and simmer for 1- 2 hours. Remove chicken and vegetables. Strain stock through cheesecloth to remove solids. Skim fat off the surface. Meatballs: Combine all ingredients and shape into 3/4-inch balls. Drop into boiling water and cook until they float to the top. Drain and set aside. For the escarole: In a large pot of boiling water, add 2 heads of escarole, which has been cleaned and chopped. Blanch for 3 minutes to remove the bitterness from the greens. Drain. When cooled, squeeze out all extra liquid. For the soup: Bring stock to a boil, add chopped escarole, 1 1/2 cups acini de pepe, and 3 eggs (slightly beaten) combined with 1 cup of parmesan cheese. Stirring continuously until the egg is fully cooked and the pasta is al dente. Add the meatballs, adjust seasoning and heat through.

Answer 7

Very good question! I work in a grocery store and thought that it was very weird when a co-worker told me that we have "Italian Wedding" soup. I was like "huh?"

Answer 8

In the superstore, fruits are usually chosen much too soon. Some are rocks, many are wrong. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 9

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