Comments on: What’s Cooking Wednesday: Italian Wedding Soup

By: The Smart Bride

The Smart Bride — Mon, 21 Mar 2011 11:56:21 +0000

I first tasted Italian Wedding Soup on a visit to the USA a couple of years ago. Loved it! Thanks so much for sharing your recipe.

Glad you enjoyed!
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By: Cheryl

Cheryl — Sun, 28 Nov 2010 19:34:52 +0000

Hi, I was searching for Italian wedding soup with ‘bubbles.’ So happy to find your recipe on here. My grandmother was from Calabria and this is how she made her soup, as does my mother. I wanted to try to make the bubbles myself in a small batch and came upon your recipe. My mother makes a huge batch of bubbles around Christmas time and tells me I need huge pots of oil. I contemplated buying a deep fryer only for my “once a year” bubbles but thought that there must be another way to fry them. Happy to see that I can do them in a frying pan. Thanks for posting! I didn’t want to call my mother to hear that I needed to go out and purchase a huge pot! =)

Haha glad to be of help Cheryl! Recently I’ve heard from someone else who also put in bubbles, only they were called “jiggers.” Too funny!

By: Cristina

Cristina — Tue, 26 Oct 2010 05:33:18 +0000

Your recipe looks great. it’s definitely not Pugliese, and i don’t know any italians in Canada who make it or have even heard of it. i’ve only seen it in the cafeteria of the hospital where i work (yuk). I’ll have to try your version!

By: Lisa at Wanderlust Women

Lisa at Wanderlust Women — Mon, 25 Oct 2010 20:34:06 +0000

Acine are also easy to find in NY – where it’s loaded with Italians. Funny thing though – I’ve never seen this served at any Italian wedding, have you?
Lisa at Wanderlust Women´s last post . . . Mangia Monday at Ristorante Lo Smeraldino in Amalfi

By: madonnadelpiatto

madonnadelpiatto — Mon, 25 Oct 2010 17:27:26 +0000

Hi Michelle, this is a fantastic dish and even though I am Italian I have also never had it.
The Italian wedding soup is the American version of the Neapolitan “minestra maritata”. The bubbles is an adaptation of pasta cresciuta, fried bread dough which was sold as a street food in the Naples but available in many other areas. Typically the soup is based on inexpensive ingredients, minced meat, vegetables, fried dough, eggs, artfully combined to make a special dish which was generally served for Christmas and not for marriages. In fact “maritata” indicates the marriage of meat and vegetables rather than of people!

Originally the soup was made with wild herbs and meat trimmings like pork ears. I much prefer the version with meatballs, thank you for sharing your family recipe!

By: Leslie

Leslie — Mon, 25 Oct 2010 16:18:29 +0000

My mother makes Frog Eye Salad for almost every occasion, for as long as I can remember!!!!

By: Jeni Hill Ertmer

Jeni Hill Ertmer — Mon, 25 Oct 2010 08:35:05 +0000

The last truckstop-restaurant where I worked used to occasionally serve Italian Wedding Soup -not homemade, of course -but we purchased it from our supplier, frozen and it was actually pretty decent. (No egg drop on top of it though.) And the tiny pasta you mention, I see it here in this part of central PA on the store shelves a lot. Speaking of regional foods -but not Italian -did the cooks in your part of PA ever make a dish called Ham and Bean Potpie? It’s very much like bean soup but thicker with homemade dumpling-like noodles in it? We used to make and serve that at the truckstop too and it was super good -a big seller. I got the recipe and make it for my family -if it’s a big gathering -or I make it a lot to take to church dinners too.
I’d like to try this soup sometime -kind of sounds like it’s a bit like making the ham/bean potpie -time consuming but not really terribly difficult to put together.
Jeni Hill Ertmer´s last post . . . Never too Early to Plan Ahead!

By: Anne

Anne — Mon, 25 Oct 2010 07:45:44 +0000

I make soups a lot , this sounds a lot to do, but I am sure when we have made it once we will think it is easy.

I take canned soup to work as a convienience if I have not made anything before hand for my lunch ..I have Italian Wedding soup in my cupboard , ok not quite as tasty as homemade soup but it sure fills the gap .
Anne´s last post . . . More photos of the trip to wonderful Figeac

By: Julie C

Julie C — Fri, 10 Sep 2010 21:44:09 +0000

This is the first time I have seen a recipe that is very similar to our “Che-Ghe” soup (pronouced cheegee) and the bubbles we call cheghees. The cheegees are made the same as you said. We don’t add meat to the broth, but we add escarole and eggs dropped in just as in your recipe. Our recipe came from my grandmother who was from the Marche region of Italy, but we have never found anyone else who makes anything even close. Glad to find someone else out there that knows what work is involved with making this but how rewarding. We, too, only make this for special occasions.

Oh that’s so interesting Julie! Thanks so much for coming by and sharing And now I’m hungry for wedding soup….

By: Lisa novakoski

Lisa novakoski — Sun, 14 Feb 2010 03:36:47 +0000

Chelle, I’m w friends and we are trying to locate the Italian name for “bubbles.” Is there such a thing? Lots of love from ur fellow Coal Regioner:-p

It’s a great question, Lisa…the word bubbles is “bolle” (bohl-leh) or “bolle d’aria” if you talking about air bubbles (bolle di sapone for soap bubbles) but I haven’t found anyone that actually puts *these* bubbles in the soup here, so I’m not sure what they would call them regarding the soup…it’s a mystery to me…maybe bolle di pasta? Boh.