Read by Michael Flamel

Once upon a time, in the rolling hills of Italy, where vineyards stretched as far as the eye could see, and nonnas ruled the kitchen with wooden spoons as scepters, the tale of Italian Wedding Soup was born. Legend has it that this hearty concoction first graced the tables of Tuscan weddings, bringing together not just two souls in matrimony but an orchestra of flavors that danced harmoniously on the taste buds of all in attendance.

Picture it: the rustic charm of a Tuscan village, with cobblestone streets and vine-covered villas. The air is thick with the scent of garlic and simmering broths. In a small, sun-drenched kitchen, a wise nonna with twinkling eyes and a secret recipe stirs a pot filled with love, tradition, and handfuls of tiny meatballs. And thus, Italian Wedding Soup was born—a marriage of savory broth, tender greens, and those delightful meatballs.

Fast forward across the Atlantic to the bustling kitchens of America, where the Italian diaspora brought this comforting dish to new shores. The land of opportunity embraced the soup with open arms, adding its own twist to the narrative. In America, pasta was often invited to the celebration, making the soup heartier and more substantial, like an Italian-American cousin with a penchant for carbs.
Now, let’s embark on the culinary journey of creating this beloved soup, the way nonnas intended and their American descendants adapted.

Homemade Meatballs

Ingredients:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 large egg
• Salt and pepper to taste

Instructions:

• In a large bowl, combine beef, pork, breadcrumbs, Parmesan cheese, garlic, parsley, and egg.
• Season with salt and pepper.
• Roll into small meatballs, about the size of a marble.
• Place on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until cooked through.

Soup

Ingredients:

• 8 cups chicken broth
• 1 cup small pasta (acini di pepe or orzo)
• 4 cups fresh spinach, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

• In a large pot, sauté onion, celery, and carrot in olive oil until softened.
• Add garlic and oregano, sauté for an additional minute.
• Pour in chicken broth and bring to a simmer.
• Add pasta and cook until al dente.
• Stir in spinach and meatballs, cooking until spinach wilts and meatballs are heated through.
• Season with salt and pepper to taste.

Serving Suggestions:

• Ladle the soup into bowls.
• Garnish with grated Parmesan cheese.
• Serve with crusty Italian bread for the full experience.

Italian Kitchen Garden

To keep your kitchen stocked with the freshest ingredients, consider growing these essential plants in your Italian-inspired garden:
Basil: A staple in Italian cuisine, perfect for adding a burst of flavor to soups, sauces, and salads.
Rosemary: Fragrant and hearty, rosemary is a versatile herb that complements meat dishes, including those delightful meatballs.
Parsley: Both flat-leaf and curly parsley are essential for the meatballs and as a garnish for the soup.
Spinach: Fresh, homegrown spinach elevates the soup’s taste and adds a vibrant touch.
Garlic: Plant a generous supply to use in both the meatballs and the soup base.
Carrots and Celery: These crunchy delights can be plucked straight from your garden for the soup’s aromatic base.
Oregano: A must-have herb for authentic Italian flavor, it infuses the soup with warmth and depth.

 
Cultivate these plants with love, and soon, your garden will be a treasure trove of ingredients, ready to bring the spirit of Italy to your kitchen whenever the craving for a warm bowl of Italian Wedding Soup strikes. And there you have it, a tale of love, tradition, and a garden that keeps on giving—just like the heartwarming soup that started it all.