Crafting Wedding Soup: Hearty, Flavorful, And Festive

Italian wedding soup is a hearty meal-in-one, combining meatballs, vegetables, pasta, and broth. The name comes from the Italian phrase minestra maritata, meaning married soup, referring to the marriage of flavours. It's a simple soup to make, but there are a few steps to follow and some preparation required. First, make the meatballs, then brown them in a skillet. Next, make the soup by sautéing vegetables, adding broth, and finally adding the meatballs and other ingredients.

Meatballs: Combine beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt and pepper. Shape into small balls

To make the meatballs for your wedding soup, you'll need to combine beef and pork with a variety of other ingredients to add flavour and texture.

Firstly, gather your ingredients: beef, pork, breadcrumbs, Parmesan, an egg, garlic, parsley, salt and pepper. You'll also need a large mixing bowl and a plate or tray to put the meatballs on once they're rolled.

Add the beef and pork to your mixing bowl. Then, add in the breadcrumbs, parsley, Parmesan, egg, a teaspoon of salt and a quarter of a teaspoon of pepper. Gently toss and break up the mixture with your hands, ensuring everything is evenly coated and distributed.

Now it's time to shape the mixture into small meatballs. They should be around 3/4 of an inch to 1 inch in size. You can use your hands to roll them, or a small ice cream scoop if you want them to be a similar size. Place the meatballs on a plate or tray as you go.

Once all the mixture has been rolled, you're ready to start browning the meatballs. You can do this in a large non-stick skillet over a medium-high heat with a little olive oil. You'll need to cook them in batches, turning them occasionally so they brown evenly on 2 or 3 sides. This should take around 4 minutes per batch. When they're browned, transfer the meatballs to a plate lined with paper towels. Repeat the process until all your meatballs are cooked.

And there you have it—juicy, tender meatballs ready to be added to your wedding soup!

Broth: Use chicken broth, beef broth or a combination of the two

Broth: Using Chicken Broth, Beef Broth, or a Combination of the Two

The broth is the soul of any soup, and Italian wedding soup is no exception. The broth you choose will depend on your personal preference and the ingredients you have on hand. Here are some tips and instructions for using chicken broth, beef broth, or a combination of the two for your Italian wedding soup:

Chicken Broth

Chicken broth is a popular choice for Italian wedding soup and can be easily made at home or purchased at a store. Here are some tips for preparing and using chicken broth:

• Making chicken broth from scratch is a simple process that mainly involves simmering chicken and vegetables in water for a few hours.
• The key to a flavorful chicken broth is to cook it slowly over low heat. This allows the ingredients to release their flavours fully and gives the broth a smooth texture.
• You can use any combination of bony chicken pieces such as legs, wings, necks, or backbones.
• The traditional "mirepoix" of celery, carrots, and onions is a must for adding depth to the broth.
• Herbs and spices like bay leaves, rosemary, thyme, and peppercorns add subtle flavours to the broth.
• For an Italian twist, try adding oregano and basil.
• Once the broth is cooked, strain it to remove the solid ingredients, then chill it to make removing the layer of chicken fat easier.
• Homemade chicken broth can be stored in the refrigerator for up to five days or frozen for up to a year.

Beef Broth

Beef broth is another option for Italian wedding soup and can be used alone or in combination with chicken broth. Here are some tips for preparing and using beef broth:

• Similar to chicken broth, making beef broth from scratch involves simmering beef bones and vegetables in water for an extended period.
• The longer simmering time for beef broth, compared to chicken broth, is because it takes more time to extract the collagen and flavour from the bones.
• You can use any combination of beef bones, such as oxtails, knuckles, or marrow bones.
• The same mirepoix of celery, carrots, and onions is used as a base for beef broth, providing a well-rounded flavour.
• For added flavour, try roasting the bones in the oven before simmering them in water.
• Beef broth can also be made in a slow cooker or pressure cooker for added convenience.
• Homemade beef broth can be stored in the refrigerator for up to four days or frozen for up to three months.

Combining Chicken and Beef Broth

Using a combination of chicken and beef broth in your Italian wedding soup can add depth and complexity to the flavour profile. Here are some tips for combining the two:

• Start by preparing your chicken and beef broths separately, following the instructions above.
• Once you have your broths ready, you can combine them in equal parts or adjust the ratio to your taste.
• Keep in mind that chicken broth tends to be lighter in colour and flavour, while beef broth is richer and darker.
• You can also fortify store-bought broths by simmering them with additional vegetables, herbs, and spices to boost their flavour.
• If using a combination of broths, follow the storage instructions for the broth with the shortest shelf life to ensure freshness.

Remember, the beauty of Italian wedding soup is in the marriage of its ingredients, so feel free to experiment with different combinations of broths and find the blend that suits your taste!

Vegetables: Include onions, carrots, celery, garlic and greens like spinach or escarole

Vegetables are an essential part of any soup, and Italian wedding soup is no exception. This soup typically includes onions, carrots, celery, garlic, and greens like spinach or escarole. Here's a more detailed look at the role of each of these vegetables:

Onions

Onions are a staple in many dishes, and Italian wedding soup is no exception. They provide a savoury base that enhances the flavour of the broth. Onions are typically diced or chopped and then softened in oil or butter, which brings out their natural sweetness. They are a key component of the French mirepoix, a flavour base that also includes carrots and celery.

Carrots

Carrots add a touch of sweetness to the soup and pair well with the other vegetables. They can be diced or chopped to uniform sizes for even cooking. While some recipes call for peeled carrots, others suggest leaving the peels on if they are cleaned well.

Celery

Celery is another essential component of the mirepoix and adds a subtle savoury flavour to the soup. It is often paired with onions and carrots to create a well-rounded flavour base. Celery should be diced or chopped to a similar size as the other vegetables for even cooking.

Garlic

Garlic is a must-have ingredient in Italian cuisine, and Italian wedding soup is no exception. It adds a pungent, savoury flavour that enhances the overall taste of the dish. Garlic can be minced, crushed, or grated and added to the soup base.

Greens: Spinach or Escarole

Spinach or escarole (a type of endive) is used in Italian wedding soup to add a touch of colour and some extra nutrients. These greens are usually added towards the end of the cooking process to avoid overcooking. They add a subtle earthy flavour to the soup and pair well with the other ingredients.

Pasta: Use small pasta like orzo, acini de pepe or ditalini

When making Italian wedding soup, it's best to use small pasta. Orzo, acini de pepe, and ditalini are all great options. Pearl couscous is another good choice, but avoid using regular couscous as it will absorb too much liquid.

Orzo is a rice-shaped pasta that works well in Italian wedding soup. Acini de pepe, which are tiny, round pasta, are another popular choice and can usually be found in the pasta aisle of most grocery stores. Ditalini is also a small, short pasta that is perfect for this soup.

If you can't find any of these pastas, any other small pasta will work. Just make sure to avoid long, thin pasta like spaghetti, as it will be difficult to eat in the soup. You want to use small pasta that is easy to scoop up with a spoon and won't get lost among the other ingredients.

Remember, Italian wedding soup is all about the marriage of flavours and textures, so choose a pasta that will complement the other ingredients and not overpower them. The pasta should be subtle, adding a bit of heartiness and texture to the soup without taking away from the juicy meatballs and flavorful broth.

Flavour Enhancers: Add hot sauce, Worcestershire sauce or mustard powder

Flavour Enhancers

Add a kick to your Italian wedding soup with hot sauce, Worcestershire sauce, or mustard powder. These condiments will enhance the flavour of the soup without being overpowering. You can add them when you add the Italian seasoning.

Hot Sauce

Add a teaspoon of hot sauce to your Italian wedding soup. Frank's Hot Sauce is a good option, as it won't make the soup spicy, but will add a nice kick of flavour.

Worcestershire Sauce

Worcestershire sauce is another great option for adding depth of flavour to your soup. It can be used in small amounts as a seasoning, or in larger quantities to enhance the savoury flavour of the dish. It's a great way to add some extra umami to your soup.

Mustard Powder

For a subtle tangy flavour, add a teaspoon of mustard powder to your soup. It will give your Italian wedding soup a little extra kick without being overpowering.

These flavour enhancers are a great way to make your Italian wedding soup even more delicious. They can be added to taste, and you can experiment with different combinations to find your perfect flavour profile.

Frequently asked questions