How to Make Bride Soup

Since June is the traditional Month of the Wedding, here is Caitlin of Cooking with Caitlin telling us what we need to know about Bride Soup. There are many versions of Bride Soup or Wedding Soup out there, but Caitlin shows you how to make her family’s version of Bride Soup, and it looks yummy.

*Note – it looks like the terms “Bride Soup” and “Wedding Soup” are the result of poor translation from the Italian minestra maritata – which means “married” soup.  The flavors of the greens and the noodles and the broth and meatballs or dumplings go so well together they are said to be “married.”  A similar version of this soup also exists in Spain, Turkey, and several other countries.  Today, people often serve this type of soup at their wedding receptions, and others make it for the taste.

Caitlin recommends a low-sodium chicken stock for the base of the soup.  The soup also calls for some type of pasta, and Caitlin suggests Acini di Pepe, but you can use orzo or any other type of small pasta.  You’ll also need two eggs, a package of chopped spinach, and some Parmesan cheese.

Bring two large cans of chicken stock to a boil.  While that’s happening, crack your eggs into a bowl and add some Parmesan.  When the stock reaches a boil put in the spinach (still frozen) and the pasta.  Once the pasta is cooked and the spinach is thawed, dump in the egg and cheese mixture and it will make wee dumplings on the surface of your soup.

Most recipes for this type of soup call for tiny meatballs.  This is a great vegetarian (uses eggs, though, so not totally vegetarian)  option that is way easier to make.  Thanks, Caitlin!

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