Have you ever eaten Italian Wedding Soup at a wedding? Probably not, and there's a good reason why: the name for this dish most likely comes from a mistranslation of the classic Neapolitan soup Minestra Maritato, which translates to "married soup". The soup's name doesn't refer to a marriage between people, but to how well the meat and greens work together in the soup.
Like Minestra Maritata, Italian Wedding Soup combines meat and greens, usually meatballs and spinach. My version is fairly simple to make. Just keep a few things in mind and you'll have a great gluten-free soup.
The pasta: The cooking water for gluten-free pasta tends to get really cloudy. To keep your soup clear (and appetizing), cook the gluten-free pasta in a separate pot. Since the pasta continues to cook when transferred to the soup, cook it until it's just al dente or you'll have mushy pasta in the soup.
The greens: I use baby spinach in this recipe. It cooks quickly and I like the delicate flavor. If you don't like spinach or want a more robust green, try swapping it for kale, escarole, or even endive. When using a tougher green like kale, increase the cooking time. The greens should be tender, no matter which type you use.
The broth: I prefer to use homemade chicken stock when making soup, but I don't always have homemade chicken stock on hand. In that case, use premade, gluten-free, reduced sodium chicken broth, such as Kitchen Basics.
That's it! In about an hour, you'll enjoy a bowl of soup that's fit to be served...well, at a wedding!