Pittsburgh Wedding Soup

From Cook's Country | April​/May 2007

Why this recipe works:

Tender meatballs, pasta, and greens match up perfectly in this popular regional recipe, but should a batch take all day to prepare? We wanted a Pittsburgh Wedding Soup recipe that tasted as if it had taken all day to make, but was actually much quicker to prepare. To do this, we poached the… read more

Tender meatballs, pasta, and greens match up perfectly in this popular regional recipe, but should a batch take all day to prepare? We wanted a Pittsburgh Wedding Soup recipe that tasted as if it had taken all day to make, but was actually much quicker to prepare. To do this, we poached the meatballs directly in our store-bought broth instead of cooking them individually. While most Pittsburgh Wedding Soup recipes call for stirring chopped spinach or escarole into the soup just before serving, we found these greens too bland and delicate. Chopped kale proved a better alternative, adding great flavor and texture to our Pittsburgh Wedding Soup.

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Serves 6 to 8

If meatloaf mix isn't available, substitute 1 pound of 85 percent lean ground beef. Serve with extra Parmesan cheese and a drizzle of extra-virgin olive oil.

Ingredients

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