The Hearty Warmth Of Italian Wedding Soup

Italian wedding soup is a hearty, flavourful dish that combines vegetables, pasta, and mini meatballs. It is a complete meal in itself, but can be served with crusty bread or focaccia on the side. The soup is thought to originate from Naples and is called 'minestra maritata' or 'married soup' in Italian, referring to the 'marriage' of its many ingredients.

To make the soup, you will need to prepare the meatballs and the broth. For the meatballs, you will need a combination of ground beef and pork, eggs, breadcrumbs, cheese, and spices. Mix these ingredients and shape them into small balls. For the broth, you will need chicken stock, vegetables such as carrots, celery, and onions, and pasta. Bring the broth to a boil and add the meatballs, cooking until they are done. You can also add spinach or other leafy greens to the soup for extra nutrition. Serve the soup with grated parmesan cheese on top.

Making the meatballs

Start by preparing your ingredients. You'll need ground beef and ground pork for the meatballs, as well as breadcrumbs, milk, eggs, cheese, garlic, and parsley. You can also add salt and pepper to taste.

In a large bowl, combine the breadcrumbs and milk, and let it sit for about 5-10 minutes. This will create what chefs call a "panade," which helps keep the meatballs moist and tender.

Next, add the ground beef and pork to the bowl, along with the eggs, cheese, garlic, parsley, and seasonings. Mix everything together gently with your hands or a wooden spoon. Be careful not to overwork the meat, as this can make the meatballs tough.

Now it's time to shape the meatballs. Dampen your hands with cold water to prevent sticking, and roll the meat mixture into small balls, about 3/4 inch to 1 inch in diameter. Place the meatballs on a parchment-lined baking sheet as you go. This recipe should yield around 60-100 mini meatballs, depending on their size.

At this point, you have a few options. You can cook the meatballs right away by frying or roasting them, or you can make them ahead of time and store them in the refrigerator or freezer for later use.

If you choose to cook the meatballs now, heat some olive oil in a large skillet over medium-high heat. Add the meatballs in batches and cook until they are browned on all sides, about 2-4 minutes. Transfer the cooked meatballs to a plate lined with paper towels while you prepare the rest.

Alternatively, if you want to make the meatballs ahead of time, you can freeze them on a baking sheet in a single layer. Once frozen, transfer them to a freezer-safe bag or container. When you're ready to use them, thaw them in the refrigerator overnight, and then add them directly to your soup.

Preparing the broth

To make the broth for an authentic Italian wedding soup, you'll need to start by making a chicken broth from scratch. Place a whole or cut-up chicken in a large stock pot and cover with water. Add a quartered onion stuck with cloves, carrots, celery, parsley, thyme, and peppercorns to the pot. Bring to a boil over medium-high heat, then reduce to a simmer. Skim any foam that rises to the surface. Reduce the heat to medium-low and simmer gently, uncovered, for about 3 hours. Add salt to taste during the last hour of cooking. The broth is ready when it has reduced by about half and has developed a rich, robust flavor.

Once the broth is ready, strain it through a colander lined with cheesecloth into a large, clean container. You can reserve the carrots and celery and some of the chicken pieces if you want to add them to the soup. If you have time, cover and refrigerate the broth overnight, then skim off and discard the congealed layer of fat on the surface.

Now you're ready to make the soup! Bring 8 cups of defatted broth to a boil in a large pot over medium heat. Carefully add the meatballs and raw chopped escarole or spinach leaves to the pot. Simmer the soup for about 10 minutes, until the meatballs are cooked through and the greens have wilted. At this point, you can add some cut-up reserved cooked chicken from the broth and cut-up pieces of carrots or celery if you like.

Cooking the vegetables

To cook the vegetables for an authentic Italian wedding soup, you'll need to prepare a soffritto, which is the base for most sauces and soups in Italian cooking.

Heat some olive oil in a large pot over medium-high heat. Add your carrots, onions, and celery, and sauté until the vegetables are soft. This should take about 6 to 8 minutes. Then, add your garlic and sauté for another minute.

Now, pour in your chicken broth and season the soup with salt and pepper to taste. Bring the mixture to a boil.

Adding the pasta

When it comes to adding the pasta to your Italian wedding soup, there are a few things to keep in mind. Firstly, it is recommended to use a small or tiny variety of pasta such as acini di pepe, orzo, stellini, ditalini, tubetti, or pastina. These small shapes will complement the other ingredients in the soup without overwhelming the dish.

You have a few options when it comes to cooking the pasta. One method is to cook the pasta separately in a pot of salted water according to the package instructions. Drain the cooked pasta and add it directly to the serving bowls. This ensures that the pasta doesn't absorb too much of the broth during storage if you have leftovers. Then, simply ladle the hot soup over the cooked pasta when serving.

Alternatively, you can add the pasta directly to the soup. If you choose this method, bring the soup to a boil and then add the dry pasta. Reduce the heat to a light boil, about medium or medium-low, and cook until the pasta is al dente. The cooking time will depend on the type of pasta and brand you are using. Keep in mind that if you plan on storing leftovers, the pasta may continue to absorb the broth, so you may need to adjust the broth-to-pasta ratio when reheating.

Another option is to cook the pasta al dente in a separate pot of water and then add it to the soup during the last few minutes of cooking. This way, the pasta will not overcook and become mushy.

Finally, some recipes suggest breaking strands of long, thin noodles directly into the simmering broth. This method adds a unique texture to the soup and is a more traditional approach.

Remember to always taste and adjust your seasoning before serving. You can serve the Italian wedding soup with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.

Serving suggestions

Italian Wedding Soup is a hearty and nourishing meal, great for any night of the week. It is a complete meal in itself, but there are some great side dishes and serving suggestions that can elevate the dish.

The soup is traditionally served with crusty bread or homemade no-knead focaccia. A simple Parmesan salad or crispy rosemary focaccia bread are also excellent choices to accompany the soup.

For a more substantial meal, you could serve the soup with a side of crispy, chewy hoagie bread rolls.

If you are serving the soup as a starter, it pairs well with a main course of Italian Sausage Boats, or a Pot Roast.

For drinks, a glass of wine or a beer would complement the soup nicely.

Frequently asked questions