|Hearty and delicious|
My son Marc’s paternal great-grandmother from Sicily taught this recipe to his grandmother and I learned it from her, as Meatball Soup. Years later I found out it was also known as Italian Wedding Soup and that it is an Italian-American soup, not an Italian soup. I couldn’t understand why his great-grandmother, who was Italian made this soup and everyone in her family thought it was Italian. But then again, she made spaghetti and meatballs and that isn’t Italian either.
I also thought that this soup was served at Italian weddings, although it must have been long, long ago because none of the Italians I know served it at their weddings, but once again, not true. The name probably came from a mistranslation of the phrase “minestra maritata” which translates as “married soup”, referring to the fact that this is a comingling of flavors from available greens and meats,
|Marc loved everything with|
Parmigiano Reggiano and garlic
|Marc thought he looked just like|
his grandpa Al.
Marc loved this soup as a baby. He would reach into the bowl of freshly grated Parmigiano-Reggiano and grab a handful of it and shove it into his mouth. He loved the garlicky taste and the baby sized meatballs. He was so cute, and the soup was so delicious.
Hint: If you make the soup ahead of time, don't add the pasta until you reheat the soup.
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