Wedding soup

Wedding Soup is a traditional soup dish of Italian origin, known in Italy as minestra maritata. The name minestra maritata literally translates to "married soup", referring to the perfect marriage or blending of greens and meats in the soup. Despite its name, Wedding Soup is not typically served at weddings.

History

The origins of Wedding Soup can be traced back to ancient Italy, where it was a common dish in the Campania and Lazio regions. The soup was traditionally made with whatever ingredients were readily available, often including a variety of greens and meats. Over time, the soup has evolved and variations have been developed in different regions and cultures.

Ingredients

The primary ingredients in Wedding Soup are greens and meats. The greens typically used include endive, escarole, or cabbage, while the meats can include meatballs, sausage, or chicken. The soup also often includes pasta, such as acini di pepe or orzo, and is typically garnished with Parmesan cheese.

Preparation

To prepare Wedding Soup, the meats are first cooked and then added to a pot of boiling broth. The greens and pasta are then added and the soup is simmered until all the ingredients are cooked through. The soup is typically served hot, with a sprinkling of Parmesan cheese on top.

Variations

There are many variations of Wedding Soup, depending on the region and personal preference. Some versions may include additional ingredients such as carrots, celery, or onions, while others may use different types of meat or greens. Some versions may also include beans or rice in place of pasta.

Cultural Significance

Wedding Soup is a staple in many Italian households and is often served as a first course during holiday meals. The soup is also popular in Italian-American cuisine and is often found on the menus of Italian restaurants in the United States.

See Also

• Italian cuisine
• Soup
• Minestrone
• Pasta e fagioli