Meatballs For Italian Wedding Soup: Buy Or Make?

Italian wedding soup is a hearty dish that combines meatballs, vegetables, and pasta in a rich broth. While it may sound fancy, it is actually an old-school comfort food that originated from Italian peasants who threw together humble ingredients for an easy, satisfying meal.

The name Italian wedding soup is a translation of the Italian phrase minestra maritata, which means married soup, referring to the harmonious combination of flavours and ingredients. This soup typically includes ground beef or turkey, eggs, breadcrumbs, parmesan, vegetables such as carrots, celery, and spinach, and small pasta shapes like orzo or ditalini.

While making the meatballs from scratch adds a personal touch, you can save time by purchasing frozen meatballs from the store. These pre-made meatballs can be added directly to the soup, making it a convenient option for a quick and tasty meal.

Meatballs: a combination of ground beef, egg, bread crumbs, Parmesan, basil, and onion powder

Meatballs are a key component of Italian wedding soup. While you can buy pre-made frozen meatballs, making your own is a great option if you want to follow a specific recipe or include certain ingredients.

Ingredients:

• 1 lb ground beef
• 1 large egg, beaten
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 teaspoons minced garlic
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh basil

Method:

• Preheat your oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray.
• In a large bowl, combine all the ingredients. Use your hands to mix thoroughly until well combined.
• Use a medium cookie scoop or spoon to scoop the meat mixture. Form it into 1 1/2-inch balls and place them on the prepared baking sheet.
• Bake the meatballs uncovered for 17 to 20 minutes, or until the middle is no longer pink. Flip the meatballs halfway through to ensure even cooking.
• Optionally, you can simmer the cooked meatballs with marinara sauce for 10 minutes and serve over cooked pasta.

Tips:

• To make moist meatballs, you can use half ground beef and half ground pork or Italian sausage. The higher fat content in these meats will make the meatballs juicier.
• If your meat mixture seems too dry, you can add a tablespoon of milk to keep it moist.
• Don't overmix the meat mixture, as this can make the meatballs tough.
• Use a cookie scoop or an ice cream scoop to ensure evenly sized meatballs.
• Make sure to flip the meatballs halfway through baking to prevent the bottoms from burning.
• If you don't have fresh garlic or onion, you can substitute with garlic and onion powder.

Broth: chicken broth, although other broths can be used

Broth is an essential component of Italian wedding soup, providing a rich and hearty base for the dish. While chicken broth is the most commonly used, other broths can also be used to create a delicious soup.

Chicken broth is the traditional choice for Italian wedding soup, and it is often homemade, simmered for a long time to create a rich and flavourful base. However, to save time, many cooks opt for high-quality store-bought chicken broth, which can be enhanced with the addition of dry white wine and plenty of vegetables. This combination effectively mimics the depth of flavour achieved by a long-cooked broth.

Beef broth is another popular choice for Italian wedding soup and is often used in combination with chicken broth. This duo creates a robust and savoury foundation for the soup, ensuring a well-rounded and satisfying dish.

For those who prefer a lighter or more delicate broth, vegetable broth can be a suitable alternative. It adds a subtle flavour that complements the other ingredients without overwhelming them.

Additionally, some cooks may opt for a combination of chicken and vegetable broth, which can be a good option when aiming for a lighter version of the soup.

When choosing a broth for Italian wedding soup, it's important to consider the other ingredients and adjust as needed. For instance, if using store-bought chicken broth, it's recommended to avoid low-sodium varieties as they may result in a bland-tasting soup. Regular chicken broth, fortified with wine and vegetables, provides a more robust flavour profile.

In conclusion, while chicken broth is the traditional and most popular choice for Italian wedding soup, cooks have the flexibility to experiment with other broths, including beef, vegetable, or a combination thereof, to create unique and delicious variations of this classic soup.

Vegetables: escarole and carrots. Onions and celery can also be added

Vegetables are a key component of Italian wedding soup. The soup traditionally includes escarole and carrots, and onions and celery can also be added.

Escarole is a type of bitter green that is commonly used in Italian wedding soup. It adds a nice contrast to the other flavours in the soup. Carrots are another important ingredient, providing a touch of sweetness and colour.

Onions and celery are also commonly added to Italian wedding soup. They form the "classic trio" of a soup base, along with carrots, and provide a flavourful base for the soup.

When preparing the vegetables for Italian wedding soup, they are typically diced or sliced into small pieces. They are then sautéed in olive oil until softened before the other ingredients, such as broth and meatballs, are added to the pot.

Pasta: orzo, although other small pasta shapes can be used

Italian wedding soup is a hearty meal, bringing together meatballs, vegetables, and pasta in a rich broth. The pasta used in this soup is typically a small variety, with orzo being a popular choice. However, other small pasta shapes can also be used, such as ditalini, acini de pepe, or pearl couscous.

Orzo is a type of short-cut pasta that resembles large grains of rice. It has a slightly chewy texture and a neutral flavour, making it a versatile ingredient that works well in soups, salads, and casseroles. For Italian wedding soup, orzo is an ideal choice as its small size makes it easy to eat and ensures that it cooks quickly. Its neutral flavour also allows the other ingredients in the soup, such as the meatballs and vegetables, to shine.

While orzo is a traditional choice for Italian wedding soup, other small pasta shapes can also be used. Ditalini, which are small, tube-shaped pasta, are a common substitute for orzo and work well in the soup. Acini de pepe, which are tiny, round pasta, are another option that adds a unique texture to the dish. Pearl couscous, which is similar in size and shape to acini de pepe, can also be used, although regular couscous should be avoided as it tends to absorb too much liquid.

Ultimately, the choice of pasta for Italian wedding soup is a matter of personal preference. Orzo is a classic option that pairs well with the other ingredients, but other small pasta shapes can also be used successfully. Using a variety of pasta shapes can even add interest and texture to the dish, making it a fun and engaging meal.

Rolling the meatballs: the most time-consuming part of the process

Rolling the meatballs is the most time-consuming part of making Italian wedding soup. The process is tedious and can be quite slow, especially if you're making a large batch. For example, one recipe calls for 50 meatballs!

To make the meatballs, you'll need to combine the meat with various other ingredients, such as breadcrumbs, cheese, eggs, and herbs. Then, you'll need to roll the mixture into small balls, typically ranging from 1/2-inch to 1-inch in diameter. This step can be quite tedious, as it requires handling a sticky and soft mixture. It's important to ensure that the meatballs are all relatively uniform in size so that they cook evenly.

Some recipes suggest getting help from family members or doing another activity simultaneously, such as listening to music or watching a show, to make the process more enjoyable.

Once the meatballs are rolled, they are typically cooked in an oven or broiler until browned and cooked through. This step adds further time to the meatball-making process but is essential to developing flavour and ensuring the meatballs are safe to eat.

Frequently asked questions