Bruce's Wedding Soup

Bruce's Wedding Soup: A Family Favorite

This recipe for Bruce's Wedding Soup isn't just a recipe; it's a story. A story of family gatherings, comforting aromas, and a dish so delicious it disappears before you know it. I've always loved the tradition of wedding soup – that light, comforting broth, the tender meatballs, and the satisfying pasta. But this isn’t your grandmother’s wedding soup (unless your grandmother is exceptionally cool!). This is my version, tweaked and perfected over years of family dinners. It's a simple recipe, surprisingly quick to put together, and utterly irresistible.

The secret, I think, lies in the meatballs. They're not overly seasoned; the subtle flavors of basil and onion powder allow the rich taste of the beef to shine through. I like to make the meatballs a little smaller, about 3/4 of an inch in diameter, so they cook evenly and don't overpower the delicate broth. And baking them instead of frying them? That’s my little trick for a healthier, less greasy version. The oven does a wonderful job of rendering out the fat, leaving you with juicy, flavorful meatballs that are ready to be added to the soup.

The broth itself is remarkably simple: chicken broth and spinach. I prefer using a good quality chicken broth for a deeper, more flavorful soup. The spinach adds a touch of freshness and a vibrant green color to the soup, making it visually appealing as well. And then there's the orzo – those tiny pasta shapes cook quickly, soaking up the flavorful broth and providing a delightful textural contrast to the meatballs and spinach.

This soup is incredibly versatile. Feel free to experiment with different herbs and spices to find your perfect combination. A pinch of red pepper flakes could add a subtle kick, while a sprig of fresh rosemary could elevate the aromatic experience. You can also adjust the amount of spinach to your liking, adding more or less depending on your preference. But whatever you do, don’t skip the final flourish of freshly grated Parmesan cheese. That sprinkle of cheese at the end brings the entire dish together, adding a salty, sharp counterpoint that perfectly complements the richness of the meatballs and the freshness of the spinach.

This Bruce’s Wedding Soup recipe isn't just about the ingredients; it's about the moments of connection it creates around the table. It's the warmth of family, the sharing of laughter, and the simple pleasure of enjoying a delicious meal together. It's a reminder that the best things in life are often the simplest things, and sometimes, the most cherished memories are made around a bowl of soup.

So, gather your family, friends, or even just yourself, and treat yourselves to a bowl of this heartwarming soup. I promise you won’t regret it. The ease of preparation, the delightful flavors, and the comforting warmth will quickly make this a family favorite. And who knows, maybe it will become your go-to dish for your own wedding feast someday!

Beyond the Bowl:

This wedding soup is far more than a simple meal; it’s a canvas for culinary creativity. You can easily adapt it to your own preferences and dietary needs. Try adding other vegetables like diced carrots or celery for extra nutrition and flavor. Experiment with different types of pasta – ditalini or small shells would be equally delicious. If you are vegetarian, simply substitute the ground beef with crumbled firm tofu or vegetarian meatballs for a delicious meat-free version. The possibilities are endless!

Serving Suggestions:

Serve Bruce’s Wedding Soup as a starter to a larger meal or as a satisfying light lunch or dinner. Its versatility makes it a perfect addition to any occasion. Consider adding a crusty bread roll or a side salad to complement the soup. For a heartier meal, serve it with a side of grilled chicken or a simple green salad. No matter how you choose to enjoy it, one thing is certain: Bruce’s Wedding Soup is a recipe that will be cherished for years to come.

Step-by-step

• Combine Ground beef, eggs, parmesan cheese, bread crumbs, basil, and onion powder and mix together thoroughly.
• Roll the mixture into 3/4 inch balls and place them on a greased or non stick cookie sheet.
• Bake in oven @ 350 degrees for 10 to 12 minutes. Long enough to render out some of the grease from the meat.
• In a large soup pot combine the chicken broth and spinach.
• Boil for about 10 minutes then add the cooked meatballs from above.
• Bring to a boil for 5 more minutes.
• Cook Orzo noodles separately in a different soup pot in boiling water for 10 minutes.
• Drain the pasta and add it to the soup.
• Simmer for about a half hour and enjoy.
• Sprinkle more grated parmesan over the soup when serving for added flavor.