In the Southern and the Abruzzi regions of Italy, wedding soup is part of the celebratory marriage feast. The soup consists of chicken broth simmered with escarole, a broad-leafed mild endive. Tiny shaped pasta and meatballs are also added to the soup. Wedding soup is garnished with freshly grated Parmesan or Pecorino Romano cheese. Our Italian Wedding Soup is a meatless version made with spinach in place of the escarole.
Ditalini, Italian for “little thimbles,” are very small, short tubes of pasta that keep their shape well when cooked.
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