By Alan in SW Florida on September 24, 2008
""Minestra Maritata" translates to married soup. The ingredients blend or "marry" well together, hence the name Minestra Maritata. I'm sure that someone not knowledgeable with the Italian language translated it to "Italian Wedding Soup." It is not a soup Italians serve at weddings. In this recipe, the escarole is cooked separately to remove some of the bitterness and to keep the soup from turning green."
Serving Size: 1 (415 g)
Servings Per Recipe: 10
"There are several recipes for "Italian Wedding Soup" on the 'Zaar, and I looked at ALL of them, but chose this one since it is home-made from start to finish. It IS time-consuming, but I knew that from the get-go. WOW - was it EVER worth it!! I made 2 minor changes based purely on personal preference - no offense to Alan - and that is: (1) I used chopped fresh baby spinach instead of escarole - didn't cook it first either - just threw it in when I added in the cooked chicken and meatballs - it DID NOT turn my soup green; and, (2) when I mixed my meatballs I added some fresh grated Parmesan cheese to the mix. Outstanding soup recipe and many thanks to Alan for posting it! :)"