CoolCooksShare

Vegas Wedding Soup
Serves 6-8

This quick recipe called Vegas Wedding Soup was given to us by good friend Foote and I prepared it for Sharon’s 62nd birthday party this very evening.

It is generally agreed that Italian wedding soup (originally known as Minestra Maritata or Pignato Grasso) has nothing to do with wedding ceremonies. The maritata (marriage) is instead between vegetables, and depending upon the region, sometimes pork (meatballs) and vegetables, in a soup. This is somewhat similar to the Italian term soffritto, which is the foundation to creating the succeeding layers of flavor in a risotto: onion and sometimes garlic sautéed in either butter or olive oil. Minestra Maritata is thought to be based upon ancient Roman soup traditions.

Soup has long been credited for nourishing the infirm and keeping hungry bellies full. The first modern public restaurants [18th century Paris, after The French Revolution (1789-1799) when the nobility were guillotined, their chefs were out of work] were places where soup was served to restore (from the French verb "restaurer") the patron's health.

2 tablespoons olive oil
1 red onion peeled and chopped
3 cloves of garlic, minced
1 teaspoon dried Italian seasonings
1 teaspoon fennel seeds
½ teaspoon salt or to taste
½ teaspoon red pepper flakes
Freshly ground pepper to taste
2 quarts chicken stock or as needed
18 or more frozen Italian meatballs
1 large package of frozen mixed vegetables
1 cup dried pasta – small shells or as you wish
2 tablespoons balsamic vinegar
1 bag arugala, spinach or chopped kale as you prefer
1 teaspoon fresh lemon juice
½ cup grated parmesan or Romano cheese

Preparation: 1. Heat the oil over medium heat in a large stockpot. Add the onion and garlic and sauté until softened; about 3 minutes. 2. Stir in the Italian seasonings, fennel seeds, salt, red pepper flakes and ground pepper and sauté for 30 seconds. 3. Pour in the broth and bring to a quick boil. 4. Add the meatballs, vegetables, pasta and vinegar to the stockpot and simmer until the pasta is done; about 10 minutes. 5. Stir in the greens. 6. Add the grated cheese to the soup, or serve on the side, or both. Serve with crisp bread.

Richard Wottrich