FoodDrink Soups

I've enjoyed many a bowl of Italian Wedding Soup over the years and I've always been curious about its history. When, I often wondered, did it become a staple at Italian weddings? And who, I wondered, was responsible for the preparation of the soup? It seemed to me that it would be the mother of the groom. I imagined this as some sort of tradition symbolizing the son's final meal made by his mother's hand.

So I went online and I discovered many surprising things about this popular and delicious soup. The most surprising thing I learned is that Italian Wedding Soup has nothing to do with Italian wedding ceremonies. The "marriage" makes reference to the marriage between the ingredients in the soup.

I also learned that there are as many variations as there are regions in Italy. I'm not sure if anyone has used broccoli rabe instead of spinach so maybe I'm the first. Here's a quick and easy variation for you to try:

1- 12 oz package of small Italian-style meatballs
1 bunch broccoli rabe, chopped into 1 inch pieces
2 large cans (49 oz. each) chicken broth
1 1/2 cups tortellini pasta
1 cup carrots, chopped
1 tsp dried basil
1 tsp onion powder
½ cup Parmesan cheese

Directions

In a large saucepan, heat broth to a boil. Add remaining ingredients and return to a boil. Reduce heat to medium and cook for 10 minutes or until pasta is tender, stirring frequently. Serve sprinkled with Parmesan cheese.

I used meatballs that were made with a combination of turkey and beef. Serve with crusty Italian bread and Enjoy!

Roland Bonay is an Sytems Engineer in New Jersey. He enjoys drawing, writing and cooking. See more recipes at http://ilovebroccolirabe.com

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