Escarole Soup Recipe – Laura Vitale

Escarole Soup Recipe – Laura Vitale

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I recall having Escarole soup every Thanksgiving before anything else and was it delicious. I can taste it right through this monitor. Dad would shop for fresh greens and mom would chop and get them ready for the soup. Really Delicious!

Escarole Soup

Actually no one called it Escarole they referred to it in the Italian dialect of “shcadole”. Great memories and Wonderful Soup. It is perfect for these winter days in the northern hemisphere. Hope you enjoy this recipe.

Italian Escarole Soup (Also known as Wedding Soup)

 

Escarole Soup from back in the day is often called Wedding soup or Italian wedding soup these days. Escarole soup is an Italian soup consisting of green vegetables and meat. It is popular in the United States, where it is a staple in many Italian restaurants.

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Escarole Soup

 

 

Wedding soup often consists of green vegetables (usually endive and escarole or cabbagelettucekale, and/or spinach) and meat (usually meatballsand/or sausage sometimes chicken containing Italian parsley and parmesan cheese) in a clear chicken-based broth. Wedding soup sometimes contains pasta (usually cavatellifusilliacini di pepepastinaorzo, etc.), lentils, or grated parmesan cheese.

 

 

Italian Wedding Soup

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The term “wedding soup” comes from the Italian language phrase “minestra maritata” (“married soup”), which is a reference to the flavor produced by the combination/”marriage” of greens and the meat. The minestra maritata recipe is also prepared by the families of Lazio and Campania. Some form of minestra maritata was long popular in Toledo, Spain, before pasta became an affordable commodity to most Spaniards. The modern wedding soup is quite a bit lighter than the old Spanish form, which contained more meats than just the meatballs of modern Italian-American versions.

 

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