Wedding Soup

I've always wondered why they call it "wedding soup." And now you can know, too, if you didn't already.

According to everyone's most-trusted source, it's referencing how well the flavors of the green vegetables and meat go together. There's your fun fact for the day. And that definition certainly holds true for this recipe.

Last year while in Slovenia, I was craving some warm, comfort soup that wouldn't clog every artery in my body with cheese and cream. After viewing several recipes and making it many times, I've perfected my wedding soup recipe.

Amazing wedding soup! via Frame of Reference

Wedding Soup

serves 5-6 people

Meatballs
yields 18 tablespoon-sized meatballs

1 lb ground turkey or beef
1 egg
1 TBS Italian seasoning
1 TBS fresh grated parmesan
1 TBS breadcrumbs
1/2 tsp onion powder
1/4 tsp kosher/sea salt
Fresh ground pepper

Wedding Soup

2 cloves garlic, minced
6 cups spinach or kale, tear into smaller pieces with hands
10 cups chicken broth (I homemake mine)
2 tsp kosher/sea salt
Fresh ground pepper
1/2 cup orzo (or another small pasta)
2 TBS fresh grated parmesan
2 eggs

  1. In a large soup pot, drizzle olive oil and heat over medium heat.
  2. Add in garlic and saute for about a minute.
  3. Toss in the kale and mix around with the garlic and oil.
  4. Add in the 10 cups of chicken broth and heat over medium. Stir in the salt and pepper.
  5. While that heats, drizzle a little olive oil in a large skillet over medium heat.
  6. Combine all meatball ingredients in a bowl. Use a cookie dough scooper (or regular tablespoon) to shape the meatballs. Feel free to make them smaller if desired.
  7. Bring the broth in the soup pot to a boil.
  8. Place the meatballs in the skillet. Turning every 2 minutes to brown the surface of each one. They don't need to be fully cooked because they'll finish in the broth.
  9. Once they're done browning, add the meatballs and orzo into the boiling chicken broth, stirring to combine.
  10. Reduce to medium heat for 8-10 minutes.
  11. In a small bowl, whisk together the 2 TBS parmesan and 2 eggs.
  12. After the 10 minutes have passed, slowly pour the cheese and egg mixture into the soup, while constanly stirring, and cook for an additional minute.
  13. Ladle into bowls and enjoy! Serve with this awesome homemade bread or these delicious homemade whole wheat biscuits.

Modified from Iowa Girl Eats

What's your favorite comfort food?