A bit of folklore says that what has come to be known to us as "Italian Wedding Soup" began as a dish traditionally served to the bride and groom at wedding reception to give the couple the extra strength to see them through the wedding night...

Unfortunately that origin, like many old folktales, is nothing but invention...

Italian wedding soup gained its name not from the occasion that might bring it to the table but rather from the wonderful harmony enjoyed by its ingredients...

See, to say two things go well together in Italian, one can say "si sposano bene" (they're well married) -- or, more to the south, that they're maritati, i.e. married...

So you can see how a dish called in parts of Italy "Minestra Maritata" or "Married Soup" could over time become "Wedding Soup" to us here in America—plus who doesn't love a good story to go along with their meal.

I know I do; and even though meats and green vegetables are quite different, they truly go well together, leaving us with a wonderfully married mix of ingredients whether you use spinach and meatballs, sausage and broccoli rabe or some other combination.

"Italian Wedding Soup"

Ingredients:
For the meatballs:
1/2 small vidalia onion, chopped finely
1/3 cup chopped fresh Italian parsley
1 large egg
2 cloves garlic, minced
3/4 teaspoon sea salt
1/2 cup of panko bread crumbs
1/2 cup fresh grated Parmesan
1 lb. of ground beef, pork & veal mixed

For soup:
12 cups low-sodium chicken broth
11 oz. fresh Baby Spinach, chopped
1/2 cup of white wine (optional)
1 carrot, peeled and chopped
2 ribs of celery, sliced and chopped
1 small Vidalia onion, coarsely chopped
8 oz. of "Acini de Pepe" or other tiny pasta
2 tbsp. grated parmesan cheese
1 tablespoon fresh chopped Italian parsley

Directions:
For the Meatballs:
1. Pre-heat oven to 350 degrees Fahrenheit; then stir the first 6 ingredients in a large bowl to blend...
2. Then add the cheese, beef, pork and veal; mix well, then shape the meat mixture into small meatballs, and place them onto a baking sheet. (I prefer the meatballs to be on the smaller size, but you can make them any size you'd like)
3. Place the meatballs in the oven for approximately 30-35 minutes, till cooked thru and just slightly browned (alternatively you can cook them in the soup, but baking is my personal preference-see notes)

*"Perfect for when you're under the weather"*

For the Soup:
1. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot...
2. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally...
3. Add the wine and chicken broth and bring to a boil...
4. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender...
5. Then add the meatballs to the soup and simmer for 1 minute...
6. Taste and season with Sea salt and fresh ground pepper if necessary. At this time stir in the fresh chopped spinach, and parsley, then cook for 2 minutes until the spinach is just wilted...
7. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan if desired...

Notes:
1. If cooking the meatballs in the soup instead of the oven, add them at step 3 and simmer for 12 minutes, then add pasta at step 4 and cook for another 8 minutes...
2. I use about 8 oz. of pasta, but we like a lot of pasta in our soup—so use less if you'd prefer it to be broth'ier...
3. If you decide to use frozen spinach, add it between steps 2 and 3 so that it thaws and cooks adequately...
4. For a "gluten free" version use gluten free panko style breadcrumbs...
5. If you can't eat beef or don't like using beef, pork or veal-you can substitute ground turkey if desired (there's some good hormone free & free range brands out there)
6. I use Sauvignon Blanc wine but you can use a Pinot Grigio or Chardonnay as well...
7. Serve with fresh grated Parmesan on the side and crusty Italian bread hot from the oven with butter...