If you are new to Soup's On! Saturday, you can read more details here.The rains have come and they say Fall is really here this time. With temperatures in the low 90's this past week, I think I have a taste of what you hot weather dwellers feel. Though I have been glad for the gradual easing out of my summer attitude and into feeling ready for Autumn, I think now I am ready to hunker down and enjoy the Fall weather.
Several years ago my friend Sarah served Wedding Soup at a gathering of some kind. It was so long ago, I don't even remember what it was for. I have never been a huge fan of meat, and this soup had meatballs. But when I ate it, it was so comforting, savory and delicious.
I hated to ask her for her recipe. I have no idea if it is top secret, as it is her specialty. Well, one of them. So I searched around and made a few different recipes. And, if you know me, you know I am the annoying "why?" type. So I had to look into why a soup would be called Wedding Soup. It doesn't even have rice in it for goodness sakes!
Some people think it is because people brought different ingredients to a wedding to make a soup. But Wikipedia says it may be because some Italian words, minestra maritata, were confused. They were meant to say that meat and vegetables go well together, but someone misinterpreted it and it eventually became "wedding". If you too are a "why?" person, you can read more about it here.
So, back to my recipe attempts. I made some very tasty Wedding Soup recipes -- and I found some very interesting ones too. But none tasted like Sarah's. I don't know if it is because hers has some secret ingredient, or if it is just the Everything Tastes Better When Someone Else Cooks Phenomenon. So I finally decided I was going to go an entirely different route. So I mixed a recipe with another, added my own (are you getting tired of me saying that? I never can seem to stick to a recipe. I guess it is one way I can still be somewhat creative even in the midst of a life too busy for all of the creative type activities I used to enjoy more frequently) and came up with a recipe we love.
Well, for you who want a regular Wedding Soup recipe, you can find one here.
And for you who want to try a very Old Country one, using pig or chicken liver and lard, you can find one here.
Or you can try my new fangled one below, Escondido Wedding Soup. It has lemon in it, so I named it after my aunt's area in California, where she has lemon trees in her yard.
Or maybe Sarah will link hers, or at least post a link telling us it is Top Secret...
Even if it's still in the 90's where you live, may you enjoy the comforts of home this week, even without a crisp Autumn day!
Link away!
Escondido Wedding Soup
(sorry to be a broken record, but again, I don't precisely measure so these are my best estimations according to my notes)
In large bowl, mix together following ingredients until well combined:
~ At least one pound ground meat, half of it ground sausage
~ 2-3 Eggs, beaten
~ 5-8 Tablespoons Breadcrumbs
~ 5 Tablespoons Grated Parmesan Cheese
~ At least 4 Tablespoons Fresh Basil, or 2.5 Tablespoons dried
~ 2 Tablespoons Chopped Fresh Italian Parsley (optional)
~ 4 Green Onions, Sliced
If mixture seems too gooey, add more meat and breadcrumbs. Too dry, add more egg.
Form into balls. I make each ball about 2 Tablespoons or so. If you make them too big they take longer to cook through.
In large stockpot, add:
10 Cups Chicken Broth (you can vary this. I add alot because my family is large. Make sure you don't overfill. The meatballs will make the level rise considerably so start with less until you see how much your pot can handle)
Bring to boil.
Drop in meatballs. The above recipe will make more than will fit into the pot at one time. Put in as many as you can fit, still leaving room for ingredients below. My family loves the meatballs so after I serve up everyone's first bowl, I continue to add meatballs so they can cook while the first serving is eaten:)
Once first addition of meatballs is done they will begin to float. Add ingredients below to pot, return to boil and cook 10 minutes more or until orzo is tender. Before serving, cut open a larger meatball to be sure it is cooked through.
4 Cups Spinach (I add more)
1 lemon zested (you may want more or less, so try one first)
1.5- 2 cups orzo style pasta (little rice shaped pasta)
Serve in big bowls or individual soup pots, sprinkle generously with parmesan cheese.
Add more meatballs as desired:) I also sometimes add more broth, as needed to cook more meatballs
