The first time I ever tasted Italian Wedding Soup was when I lived in Pittsburgh in the early 1980’s. It was served to me at the former Tivoli’s Restaurant on Rodi Road in Penn Hills, and I enjoyed it so much, that I ate it at least once a week for the remaining years I resided in Pittsburgh where my husband worked for WTAE radio. Italian Wedding Soup has since become a popular menu item on Italian restaurants around the country, but like other “firsts,” only a handful compare to what I remembered relishing at Tivoli’s. It’s a surprisingly easy soup to put together, made with ingredients that marry well. In fact, research shows that the term “wedding” soup probably has more to do with how well components of the recipe pair than other explanations on how the soup got its name, including claims that Italian Wedding Soup will help to “energize” the newly married on their wedding night. Chicken broth infused with the taste of meatballs, the nutrition of endive and the swirl of egg fortified with cheese and fresh ground pepper cannot be adequately described, so if you haven’t yet sampled Italian Wedding Soup, I hope you’ll give this Western, Pa. favorite a try soon.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com.