Italian Wedding Soup

Italian Wedding Soup

The Time is NOW and the word is LOVE

This past summer I went to 3 weddings. They were all beautiful and unique and filled with joy, laughter and love. The wedding scene in Maine is so diverse. You may see a beautiful bride in a lace or silk dress, wearing muck boots. Or you could find yourself sitting on the edge of the sea with the tide coming in as the bride kisses her groom.

Lobster bakes, lamb roasts, fresh local veggies, home-made wines, local goat cheeses, an abundance of garden flower bouquets are some of what you will see at a Maine Wedding. The celebrations I have been to over the years have incorporated the beauty of the season, nature and even pets.

In this part of Maine there are many conscious, environmentally minded, folks who are attracted to the beauty of the peninsula and encouraged by its artists, schools, art galleries, music, and healing practitioners.

So as a tribute to all the beauty around me every day and to the special celebrations that take place on a regular basis, which include  dinners with friends, chaotic children’s birthday parties and quiet tea time, which take place at a park, a big estate,  a small rustic hand-built home, or on top of a mountain…  I bring you my very own version of  Italian Wedding Soup

CLICK below  to watch me make Italian Wedding Soup. This pot of soup can be enhanced with a loaf of crusty bread.


The Meatballs

  • 1 lb free range beef
  • 2 eggs
  • 1 small chopped yellow onion
  • herbs de  Provence
  • 1-2 slices of bread (soaked for a few seconds in water)
  • salt and pepper to taste
  • raisins, Pine Nuts (optional)

To make the meat balls find a large glass mixing bowl and put the meat into it. Add the eggs, onions, herbs. and optional raisins and pine nuts. Squeeze all of the water out of the slices of bread (over the sink not in the bowl) and crumble the bread into the mixture. You may use bread crumbs, however have more than enough at hand to make  the correct consistence)

Mix this together by hand and then form into small meat balls.

The Soup

  • 1 lb Orchetta Pasta cooked al dente
  • Into your pot first the extra virgin olive oil (enough to cover the bottom of the pot)
  • 1 medium chopped red onion
  • 3 carrots chopped
  • fresh basil (ripped by hand)
  • 2 C vegetable broth
  • cold water
  • 1 lb fresh spinach washed and chopped (just cut across the leaves once or twice so you have nice big pieces)
  • pepper & salt to taste
  • a pinch of herbs de Provence
  • Parmigiana cheese (optional)

Add the onions to the olive oil and saute until clear, then add carrots and basil and stir. Now is a great time to put your intentions in. Perhaps for the one  you married. Perhaps for the friends who are newly engaged. Stir in the LOVE!

Add the vegetable broth and water ( enough to fill the pot 3/4 of the way full). Bring to a boil. Drop in the meat balls one by one as you turn the flame down to a simmer. The meat balls will cook. Add salt, pepper and herbs.

Let it simmer on low and when you are ready to eat, add the spinach. It takes only a moment to wilt down.

Serve with grated Parmigiana

Enjoy your soup as if you were living in the Italian country-side or on the coast of Maine. Love to make soup for your family and friends!


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