Italian Wedding Soup

Italian Wedding Soup.

Back when I returned to Vancouver I took on a chef position cooking for the nightly performance of  the Tony N Tina Wedding in it’s new location at 1066 Hastings street. The menu was fashioned after a typical Italian Wedding Party fare which started out with the soup. Why is it Called Italian Wedding Soup?  Ever wonder how it gets its name? I always thought maybe it was a traditional meal served at Italian weddings, but in actuality, it has nothing to do with a real wedding.  The name actually comes from the way the flavors combine, like a happy marriage!

The Pasta which is traditionally used is, acini di pepe pasta, which looks like little pearls.  If you can’t find that pasta, ditalini or orzo pasta could be used. I also use a nice bone stock and the best ingredients available.

Assemble the ingredients and in a large soup pot start to sauté the small meat balls and add the other soup ingredients stirring lightly. Ad the stock and bring to a rolling simmer. Fresh Pico bread loaf and olives would make it perfecto! At East Side Mario’s here in Woodstock it’s one of my favourite meals when sided with an all you can eat salad and garlic bread.

 

Ingredients

Meatballs

8 ounces ground veal or beef

8 ounces ground pork

1/2 cup fresh breadcrumbs

3 Tablespoons minced fresh parsley

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 cup shredded Parmesan cheese

1 large egg

2 Tablespoons olive oil

Soup

1 Tablespoons olive oil

1 medium yellow onion minced

2 large carrots peeled and diced

2 stalks celery diced

3 cloves garlic minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon dried dill

1/2 cup dry white wine

9 – 10 cups  bone stock chicken broth

1 cup dried acini di pepe pasta

5 ounces chopped baby spinach.

Use afresh chicken bone stock

Best when topped with shredded Parmesan cheese for serving.