Italian “wedding “ soup is translated from the Italian for a soup "wedded" by many different leftovers not actually made for a wedding! The traditional Neapolitan soup was simply a Zuppa di Nonna (grandmother’s soup) made from left over cuts of meat and my Nonna Cornaccio’s soup had some strange meats like a pigs foot and even horse meat one time! But this modern version uses bite sized meatballs (don't worry mine is made from turkey not horse) perfect for more modern tastes.
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| My sweet Nonna Cornaccio sipping digestivo after cooking for hours! |
Ingredients
Mini meatballs:
1 pound ground turkey
1 cup grated parmesan
2 tablespoons olive oil
2 slices left over homemade italian or sour dough bread torn into small pieces (remove any hard crusts)
1 egg
1-2 garlic cloves minced
salt & pepper to taste
water to moisten bread
Soup:
water to cover
1/4 cup olive oil
1 small or half of a cabbage chopped
1 onion diced
2-3 celery ribs diced
1 large carrot diced
1/4 cup olive oil
1/2 cup white wine
2-3 tablespoons better than bouillon ( I used vegetable)
Water to cover or broth if not using Bouillon
Directions
Make meatballs bite size and sauté in some olive oil (2 tablespoons) Tip: roll really good and smooth with no cracks or else they will break open.
Remove and set aside and add more oil (1/4 cup) and saute celery onion and carrot (Italian Trinity of cooking) until soft and translucent but not brown, don't add salt or it will brown..
Add white wine and cook for a few minutes to cook out alcohol.
Add back in meatballs and cover with water and bouillon or broth, add in cabbage and kale and broccoli rabe (if using) adding enough water or broth to cover. Then add in bay leaves and salt & pepper to taste, cover and cook on a low simmer 20 minutes. Add spinach (if using) in the last 5 minutes.
Remove bay leaves before serving!
Serve with more parmesan, red pepper flakes and broken pieces of day old bread, this is a must for this "left over" wedding soup!
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