For the last couple years Campbell’s has been selling this at various cafeterias. It seems like a pretty standard soup and I can’t say I’m a big fan of it. Given how tasty most good Italian cooking is, I can’t imagine this is served at weddings where the parents are especially pleased with their child’s choice of spouse. But the name intrigues me. Where does it come from? Is there really a standard soup served at many Italian weddings? Or is this a cheap publicity gimmick used by Campbell’s, possibly to detract from the fact the broth contains dead mafiosi?
here’s one story about it.
That recipe would make a much tastier soup than the Campbell’s version. But seriously, almost every soup contains “meat and greens”. The mistranslation of “married” for “wedding” to me seems pretty anecdotal, but I certainly appreciate the link.
no prob. There’s a place near here that does some wonderful home made soups. One day, one of their offerings was “Italian Wedding Soup” I asked what was in it, they told me, and I opted for the salad instead. What can I say?
That recipe description IS a little vague. I’ve always considered an Italian Wedding Soup to be a garlicky chicken-broth base with strips of escarole or spinach, beaten egg (which turns into “rags” in the hot broth), and tiny meatballs made of beef or pork.
It was called that when I had it as a kid in Cleveland, the explanation being that it was served at weddings. Doesn’t seem reasonable…it’s a one-dish meal, with enough protein in it to keep you going for the rest of the day, not a first-course dish for a multicourse feast.
One of my Tuscan cookbooks calls this an “Easter Soup.” But most of my Italian cookbooks, and THE BROOKLYN COOKBOOK, just call it an “Escarole Soup with Meatballs”.
Ok, all I can find besides the one I already linked are here, with the exception of a couple of personal web sites from individuals who state “this soup was traditionally served at weddings”. so take from this as you will:
all seem to have widely divergent recipes. take yer pick. Or maybe some one else will wander along with a more diffinitive answer.
Just an anecdote to loft into the discussion–I have no citations for this:
In my first few experiences with this soup, (over 20 years ago), it was called Italian Wedding Bell Soup and was always made with the Acini di pepe pasta which swell up to small white spheres that resemble tiny bells.
I have only heard the name shortened to Italian Wedding Soup in the last ten years, or so–about the time that I have seen it served without the Acini di pepe.
I wonder if the the loss of the “bells” and the pasta was simply something that happened by accident, leaving an etymological mystery in its wake.