Make Delicious Dough Balls For Wedding Soup

Italian wedding soup is a flavourful, hearty dish that combines meatballs, vegetables, and pasta in a rich broth. The soup's name comes from the Italian phrase minestra maritata, which means married soup, referring to the marriage of flavours in the dish. The key to making delicious dough balls for this soup is to use a combination of meats, such as ground beef, pork, and Italian sausage, along with fresh herbs, breadcrumbs, and Parmesan cheese. The dough balls are then browned and added to the soup, infusing the broth with flavour.

How to make the dough balls

How to Make Dough Balls for Wedding Soup

Ingredients

• Ground beef
• Ground pork or turkey
• Breadcrumbs (dry or fresh)
• Grated parmesan cheese
• Spinach
• Eggs
• Spices (oregano, basil, garlic, onion powder, etc.)
• Chicken broth
• Pasta (acini de pepe, orzo, ditalini, etc.)

Method

• Combine the meatball ingredients in a large bowl: ground beef, ground pork or turkey, breadcrumbs, grated parmesan cheese, eggs, and spices.
• Mix and break up the mixture with your hands to evenly distribute the ingredients.
• Shape the mixture into small meatballs, about 3/4 inch to 1 inch in diameter.
• Heat olive oil in a large skillet over medium-high heat.
• Brown the meatballs in batches for about 2-4 minutes, turning occasionally. The meatballs will continue to cook through in the soup.
• Set the browned meatballs aside on a plate lined with paper towels.
• In the same pot, add onions, carrots, and celery. Softened the vegetables over medium heat for about 6-8 minutes.
• Add garlic and Italian seasoning and cook for an additional minute.
• Pour in chicken broth and bring the mixture to a boil.
• Add the pasta and meatballs to the pot. Reduce the heat to a light boil and cook until the pasta is al dente.
• Stir in the spinach and cook until wilted, about 2-3 minutes.
• Serve the soup with freshly grated parmesan cheese on top.

Tips:

• The meatballs can be frozen and stored for later use.
• It is recommended to use fresh herbs and breadcrumbs for better flavor.
• The soup can be made in a crockpot or instant pot as well.

How to cook the dough balls

To cook the dough balls, you'll first need to shape your dough into balls. You can do this by hand or use a meatball roller. The dough balls should be small, around 3/4 inch to 1 inch in diameter.

Once you have your dough balls ready, you can cook them in a few different ways. One method is to brown them first in a large skillet or pot over medium-high heat with some olive oil. Cook them in batches for about 2-4 minutes, until they are lightly browned. Remove them from the skillet and set them aside.

Another method is to bake the dough balls in the oven. Preheat your oven to 350°F and line a baking sheet with aluminum foil. Place an oven-proof rack on top of the baking sheet and spray it with nonstick cooking spray. Place the dough balls on the rack and bake for 15-18 minutes, or until they are lightly browned and cooked through.

Once your dough balls are cooked, you can add them to your soup. Bring your soup broth to a boil and then add the dough balls, reducing the heat to a slow boil or a simmer. Cook for about 10 minutes, stirring occasionally to prevent sticking.

Your dough balls are now ready to be enjoyed as part of your delicious wedding soup!

How to store the dough balls

To store your dough balls, you'll need to take a few steps to preserve their flavour and texture. Here's a detailed guide on how to store them:

Preparing the Dough Balls

Firstly, prepare your dough according to your recipe. Allow the dough to rise as instructed. Then, shape the dough into balls of the desired size.

Storing the Dough Balls

For short-term storage, place the dough balls in an airtight container in the fridge. Ensure the container is large enough, as the dough may double in size within a day. The dough can be stored in the refrigerator for up to a day.

If you want to store the dough for a longer period, it's best to freeze it. To do this, wrap each dough ball individually in plastic wrap or aluminium foil. Then, place the wrapped dough balls into a freezer bag and squeeze out as much air as possible before sealing. Frozen dough balls can be stored for up to a month.

Thawing and Using the Stored Dough Balls

When you're ready to use the stored dough balls, remove them from the freezer and let them thaw at room temperature. This will take around 20 minutes. Once they're thawed, place them on a counter or in a bowl and let them rise again before shaping and baking them as desired.

What ingredients to use

Making dough balls for wedding soup is all about the ingredients you use. Here's a detailed list of what you'll need:

Meat

The star of Italian wedding soup is the meatballs, and the best ones are a combination of meats. You can use a mixture of ground beef and ground pork, or ground beef and Italian sausage. If you prefer a lighter option, ground turkey or chicken can be used instead. For a more authentic Italian flavour, opt for spicy pork sausage.

Eggs and Breadcrumbs

Eggs are essential to bind the meatballs together, giving them structure and tenderness. For the best flavour and texture, use fresh breadcrumbs. Panko breadcrumbs will make the meatballs lighter and more tender. If you're short on time, dry breadcrumbs will also work.

Cheese

Parmesan cheese is a must-have ingredient for Italian wedding soup. Grated Parmesan cheese will distribute more evenly throughout the meatballs and the soup. For an extra sharp, nutty flavour, use Parmigiano Reggiano.

Herbs and Spices

Fresh herbs like parsley, sage, oregano, and chives will add a subtle but delicious flavour to the meatballs. If you don't have fresh herbs, you can substitute dried Italian seasoning. Garlic is also a key ingredient, adding a savoury kick to the dish. Don't be shy with the garlic—this is an Italian soup, after all!

Broth

The broth is the foundation of the soup, so it's important to get it right. Use a combination of chicken broth and beef broth for a rich and hearty base. If you're short on time, store-bought broth will work, but fortify it with vegetables and wine to boost the flavour.

Pasta

When it comes to pasta, small shapes like acini de pepe, ditalini, orzo, or pearl couscous are the best choices. These small noodles ensure that the pasta doesn't overtake the other ingredients in the soup.

Vegetables

Italian wedding soup typically includes vegetables like spinach, escarole, carrots, onions, and celery. These veggies add colour, texture, and a boost of nutrition to the dish.

Optional Extras

To take your soup to the next level, consider adding some optional ingredients. A bay leaf will infuse the soup with a subtle, earthy flavour. A splash of dry white wine will add a touch of acidity to balance the richness of the broth. For a sweeter note, try adding some raisins to your meatballs. Finally, a pinch of red pepper flakes will give your soup a subtle kick.

How to serve the soup

How to Serve Italian Wedding Soup

Italian wedding soup is a hearty meal in itself, so you don't need to serve it with anything else. However, if you want to make it a more substantial meal, you can serve it with a warm dinner roll, crusty bread, or garlic bread. A Caesar salad on the side is also a great option.

If you're serving the soup as a starter, you can dish it out into small bowls. However, if it's the main course, larger bowls are more suitable.

Ladle the soup into the bowls and sprinkle with freshly grated Parmesan cheese and chopped fresh parsley. You can also add extra virgin olive oil and freshly ground black pepper on top.

For a more filling meal, cook some pasta separately and add it directly to the serving bowls. This will ensure the pasta doesn't absorb all the broth during storage if you have leftovers.

If you want to make the soup look more visually appealing, you can garnish it with fresh herbs like basil or parsley sprigs. You could also add a squeeze of lemon or a dollop of cream on top.

Finally, if you're serving the soup at a dinner party, you can offer a choice of red or white wine to accompany the meal.

Frequently asked questions