Lulu's Italian Wedding Soup

Despite once being a picky eater, Italian Wedding Soup was one of my absolute favorites growing up. When I recently came down with the flu (for the first time ever!) I wanted nothing more than to feel warm and cozy; not just in my belly, but my heart, too! I immediately thought of Italian Wedding Soup. The soup “minestra maritata” got it’s name because of the “matrimonio” or marriage of flavors. In Italian-American homes, it’s the cure-all. Safe to say it works ;)

What You’ll Need:

(serves 4)

  • 200g superior quality ground meat (DO NOT CHEAP OUT ON QUALITY MEAT ESP. IN THE USA)

  • 4 stalks celery, diced

  • 2 large carrots, diced

  • 1 zucchina, chopped

  • 2 cups spinach or escarole

  • 1 white/yellow onion, diced

  • s&p to taste

  • juniper (if you can find it!)

  • 1/4 c flour

  • 2 cups farro/barley

  • 2 sprigs rosemary

Finely chop one yellow/white onion and sauté it in a large pot with salt, freshly cracked black pepper, and crushed juniper (only for flavor, not a big deal if you don't have it but pairs really well with the meat). Add chopped carrots, celery, zucchini, and spinach and sauté together for about 5 minutes. Add 6 cups water and let boil together until veggies become softer. In the meantime, roll little meatballs using superb quality meat. I actually did not add a single thing to the meatballs (no eggs, breadcrumb, etc). The butcher added some spices and chopped garlic, but that's it. I only coated them in flour and browned them in a pan until they were half-cooked, then threw them in the pot with the soup to finish cooking. When you toss in the mini meatballs, also add 2 handfuls of orzo or farro. Throw in the two sprigs rosemary. Cover and let simmer for 25 minutes, stirring occasionally. Remove the rosemary, and serve! Buon appetito!