Wedding soup from Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

  • basil
  • carrots
  • celery
  • pecorino Romano cheese
  • escarole
  • fennel
  • parsley
  • Swiss chard
  • zucchini
  • Italian sausages
  • country bread
  • provola cheese
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • okmosa on April 18, 2021

    I was pleasantly surprised by the flavor of the largely vegetarian broth. However, cooking the zucchini and escarole for so long brought them to mush which was an unpleasant texture. The bulk Italian sausage I used for the meatballs normally is very flavorful but the meatballs lacked flavor - I wonder if it was because they were poached separately. The recipe also calls for a very large amount of water that I halved which seems to be the right decision. It’s a decent soup that I will likely modify and check out other recipes for inspiration.

  • Zosia on January 04, 2015

    Loved this! Huge flavour from simple ingredients especially the pestata/vegetable paste. Delicious with or without the sausage meatballs. The recipe makes an enormous amount; I used the full amount of vegetables but half the water for a more manageable amount and included Parmesan rinds for extra flavour.

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