Wedding soup is actually an Italian-American creation, not a classic Italian dish. It is a mistranslation of minestra maritata, which has nothing to do with nuptials but is a reference to the fact that green vegetables and meats go well together. Tasty greens, swirls of egg, lots of heady Parmesan, and flavorful meatballs are what you’ll find in this easy to prepare soup. Serve it with a loaf of garlic bread and your meal is complete.
Meatballs:
1 large egg
1/2 cup seasoned Italian breadcrumbs
1/4 cup whole milk
1 small onion, grated
2 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
1/2 cup freshly grated Parmesan
11/2 pounds ground turkey
Salt and freshly ground black pepper to taste
Soup:
8 cups Chicken Stock or purchased stock
1 pound curly endive, rinsed, cored, and coarsely chopped
2 large eggs
1/2 cup freshly grated Parmesan, divided
Salt and freshly ground black pepper to taste
1. Combine egg, breadcrumbs, milk, onion, garlic, parsley, and Parmesan, and mix well. Add turkey, season to taste with salt and pepper, and mix well into a paste.
2. Combine chicken stock and endive in a 3-quart saucepan, and bring to a boil over medium-high heat. Reduce the heat to low, and simmer soup, uncovered, for 10 minutes.
3. Using wet hands, form meatball mixture into 1-inch balls, and drop them into simmering soup. Cook for 7 to 10 minutes, or until cooked through and no longer pink.
4. Whisk eggs with 2 tablespoons cheese. Stir soup and gradually add egg mixture to form thin strands. Season to taste with salt and pepper, and serve immediately, passing remaining cheese separately.
Note: The soup can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered.