Italian wedding soup with vegetarian meatballs
A truly delicious soup that can be thrown together really easily and is filling enough for a main meal. I’ve used vegi meatballs to keep it nice and light but beef, pork or even chicken meatballs would also be lovely and is certainly far more traditional and in keeping with the recipe origins.
According to wikipedia the term “wedding soup” is a mistranslation of the Italian language phrase “minestra maritata (“married soup”),” which is a reference to the fact that green vegetables and meats go well together. The minestra maritata recipe is also prepared by the families of Lazio and Campania. Some form of minestra maritata was long popular in Toledo, Spain, before pasta became an affordable commodity to most Spaniards. The modern wedding soup is quite a bit lighter than the old Spanish form, which contained more meats than just the meatballs of modern Italian-American versions.
1 tin Italian-style diced tomatoes with garlic, oregano and basil
6 cups organic vegetable stock
200g dried shell pasta
500g package vegetarian meatballs (I used quorn)
3 cups fresh spinach, roughly chopped
2 tsps dried Italian seasoning
Salt and ground black pepper
Grated Parmesan cheese
To make the Italian Wedding soup first bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer for 10 minutes before adding in the pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through which should take about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with a generous helping of parmesan.