Even though its Spring, soup season isn’t quite over! We are approaching wedding season and the name may imply a wedding soup, its actually about a different kind of marriage-a marriage of meat and greens! According to Wikipedia here’s the story:

“The term “wedding soup” is a mistranslation of the Italian language, minestra maritata (“married soup”), which is a reference to the fact that green vegetables and meats go well together. Some form of minestra maritata was long popular in Toledo, Spain before pasta became an affordable commodity to most Spaniards, though the modern wedding soup is quite a bit lighter than the old Spanish form, which contained quite a few more meats than just the meatballs of modern Italian-American versions.”

A few years ago Will kept buying canned Italian Wedding Soup. It was about $3 a can and I took a look and knew I could come up with my own version for a lot less and make a lot more! Now that Spring is here, you can get Spinach for a steal at your local farmer’s market. I paid $2 for a huge bag that contained about 4 bunches! This is an easy recipe, packed with flavor and a perfect way to celebrate Spring, upcoming weddings and well, the marriage of meat and greens!

Ingredients
1 TB Olive Oil
1 TB Garlic (finely minced)
2 Quarts (64 ounces) Chicken Broth
1 16 ounce box of Acini di Pepe pasta
4 Cups Spinach (chopped-use frozen or fresh)
1 24 ounce bag of Frozen Meatballs (Italian Style if available)
1 tsp Salt

Directions
Over low heat in a large stock pot, heat olive oil and garlic. Sautee about 1 minute. Do not allow to get brown. Add chicken broth and bring to a boil. Add spinach and frozen meatballs.

In a medium pot, boil water and cook Acini pasta according to package directions. Once cooked, drain and add pasta and 1 tsp of salt to soup.

Serve with Garlic Breadsticks

Makes 8, 2 cup servings