El nombre de la sopa de boda italiana alude a la unión de sus ingredientes
Su nombre viene de la expresión italiana «minestra maritata», que significa «sopa de boda», aunque la versión estadounidense difiere de la italiana.
Some people associate soup with the colder months, but this hearty dish can be enjoyed any time of year. It's homemade, slow-cooked, and it's not uncommon to see it served at Italian weddings, even though its name has nothing to do with the place or time of year.
Much like a wedding unites two people, soup combines a variety of flavorful ingredients in a kind of "marriage." The name originates from the expression "minestra maritata," which translates as "wedding soup." The soup blends distinctive flavors, such as bitter vegetables and rich meats, which only reach their full potential with the right cooking time.
In Italy, various types of meat are used, but never meatballs. The soup is combined with chicken, pork such as pancetta or prosciutto, and slightly bitter vegetables like escarole and chard. All the flavors meld and blend during cooking, and the soup is enhanced with acini di pepe pasta.
In the United States, on the other hand, homemade meatballs are usually the preferred meat. Escarole is still common, although sometimes more readily available vegetables, such as fresh spinach leaves, are used. Since acini di pepe are not always available in supermarkets, they are often substituted with small pasta, such as orzo or ditalini, or pearl couscous.
Although some ingredients have changed, the style and cooking process for combining them remain the same in both versions.
