I wasn’t sure why this soup is called “Italian Wedding Soup.” So I searched on the Internet. According to the “Cooking Geek,” although it is commonly served to brides and grooms in the North Eastern U.S. for ‘energy fortification’ for their first night together, the real etilogy of the name ‘wedding soup’ is because the combination of flavors in the soup is the perfect “marriage.” According to Wikipedia, “The term “wedding soup” comes from the Italian language phrase “minestra maritata (“married soup”),” which is a reference to the flavor produced by the combination/”marriage” of greens and the broth.” That makes sense to me – I have always loved the combination of mini meatballs, dark leafy greens, pasta, and a light chicken broth!
But since going gluten free – I haven’t been able to have it – until now! This gluten free version of Italian Wedding Soup is just as good – maybe better – than the gluten kind!!
Give it a whirl and see what your family thinks – mine liked it a lot! Definitely a new family favorite! Plus – a bonus – extra meatballs for an easy homecooked meal later in the week!!
Note – this recipe makes double the amount of meatballs you need. I figure if I am making them, I may as well make extra – I rolled some small ones for this soup recipe, and some bigger to throw in some pasta sauce later in the week. If you don’t want pasta & meatballs later in the week, you could cut this recipe in half.
Article written by Nutritionist Sara Vance, author of the book The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.
©2015, all rights reserved. Sara Vance.
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