The name Italian wedding soup is a bit misleading. The wedding actually refers to the marriage between the flavor of meat and dark greens. They are a perfect match! This soup is simple to make, as long as you have a nice flavored broth. I used half homemade stock and half store bought. The fact that the meatballs and greens cook in the broth adds nice depth of flavor in a short time. I made this soup on Friday for lunch at the annual tortellini making session. If you want to know more about the tortellinis, you can check out this post from last year, and the post with the final soup.
The night before I made some tiny meatballs with my sister. Made them the same way I make normal meatballs, but added a little bit of grated onion.
It takes longer to make all these tiny meatballs, so make sure you have help.
The next day, the tortellini making commenced.
About a half hour before lunch break, I got the soup stuff out.
The escarole, orzo, and meatballs all go into the boiling stock at the same time.
2 beaten eggs and parm cheese.
Stir the soup as you pour in the egg mix slowly.
Everyone loved this soup and it was perfect for that chilly rainy day.
With the help of the soup, we busted out over 600 perfect tortellinis!
I used a direct Giada recipe for this one, just adding a 1/2 cup of orzo at the same time as the meatballs. My 80+ year old italian grandparents and great aunt all told me that the soup tasted just like ones their parents used to make. Great recipe Giada!