Hearty Wedding Soup: A Homemade Recipe For Your Big Day

Italian wedding soup is a hearty meal that combines meatballs, vegetables, and pasta in a rich broth. Despite its name, the soup has nothing to do with weddings. The name comes from the Italian phrase minestra maritata, which means married soup, referring to the marriage of flavours. The soup is easy to make and can be customised with different types of meat, vegetables, and pasta. Making the meatballs is the most time-consuming part of the process, but they can be made ahead of time and frozen for later use. The soup can be served with warm garlic bread or focaccia and is perfect for a cold evening meal.

Meatballs: Combine ground beef, egg, breadcrumbs, parmesan, basil, and onion powder

For the meatballs, you'll want to start by gathering your ingredients: ground beef, an egg, some breadcrumbs, grated parmesan cheese, dried basil, and onion powder. You can adjust the proportions depending on your preference and the yield you desire, but a good starting point is to use about a pound of ground beef, one egg, a cup of breadcrumbs, and then adjust the other ingredients to taste. Once you have your ingredients, it's simply a matter of combining them all together in a large mixing bowl.

Use your hands to gently mix the ground beef, egg, breadcrumbs, parmesan cheese, basil, and onion powder until they are evenly distributed. Don't overmix the meat, as this can make the meatballs tough. You want a gentle, thorough mix so that the ingredients are well combined but the meat still retains a light, airy texture. It's a good idea to season the mixture with some salt and pepper as well, to enhance the flavors.

If you'd like, you can add a little milk to the mixture—this will help keep your meatballs moist and tender. Start with a small amount, perhaps a tablespoon or two, and mix it in with the other ingredients. You can always add more if needed, but you don't want the mixture to become too wet. The milk is an optional step, but it can be a helpful trick to ensure juicy meatballs.

Once your meatball mixture is combined, you can start shaping it into small balls. A uniform size is ideal, so they cook evenly. You can use a spoon or a small scoop to portion out the mixture, and then gently roll each portion between your palms to form a smooth meatball. Place the formed meatballs on a plate or tray, and once you've shaped them all, they're ready to be cooked. You can fry them, bake them, or add them directly to your soup, depending on your preferred method and the recipe you're following.

Broth: Use chicken broth or beef broth

Broth is a key component of wedding soup, and the type of broth you use can significantly impact the flavour of the dish. While you can use either chicken or beef broth, it's important to note that the recipe calls for regular, not low-sodium broth. Low-sodium broth tends to make the soup a bit bland, so if you use it, be sure to season to taste before serving.

If you're short on time, you can use store-bought broth. However, for a richer, more authentic flavour, consider making your own homemade chicken broth. Traditionally, wedding soup is made with a rich, long-cooked homemade chicken stock. If you opt for homemade broth, be sure to fortify it with wine and lots of veggies to get that signature flavour.

Using a combination of chicken and beef broth can also add depth and complexity to the dish. This combination provides a hearty and robust base for the soup. You can also add dry white wine to your broth to give it a touch of acidity that balances out the richness of the broth.

When making wedding soup, it's essential to use a broth that complements the other ingredients and enhances the overall flavour profile. The broth should be flavoursome and well-seasoned, as it forms the base of the soup and will infuse all the other ingredients with its flavour.

Vegetables: Include escarole, spinach, kale, or endive

When it comes to vegetables, there are several options to choose from when making wedding soup. Escarole, a broad-leafed, less bitter form of endive, is a traditional choice and gives the soup its Italian name, zuppa di scarola. However, you can also use spinach, kale, or Swiss chard. If you opt for spinach, it's best to add it towards the end of the cooking process as it cooks almost instantly. The other greens will need a longer cook time, so add them earlier in the process, along with any pasta you might be using.

Escarole is a member of the endive family and has a mild flavour similar to lettuce, with a hint of bitterness. It is a good source of vitamins A and K, as well as fibre. If you're using escarole, trim and tear the leaves into bite-sized pieces before adding them to your soup.

Spinach is an excellent source of vitamins A, C, and K, as well as iron and magnesium. It has a mild flavour and can be added fresh or frozen to your soup. If using frozen spinach, let it thaw and pat it dry before adding it to your recipe.

Kale is a nutritious green, packed with vitamins A, C, and K, as well as fibre and calcium. It has a heartier texture and a slightly stronger flavour than spinach, so it can add a nice depth of flavour to your soup.

Swiss chard is another option, offering vitamins A, C, and K, as well as magnesium and potassium. It has a mild flavour and can be added to your soup raw or sautéed first, depending on your preference.

Pasta: Use orzo, acini de pepe, or ditalini

When it comes to the pasta for your homemade wedding soup, it's best to opt for a small variety such as orzo, acini de pepe, or ditalini. These tiny pasta shapes work well in the soup and ensure that each spoonful has a good ratio of broth, meatballs, vegetables, and pasta.

Using orzo, acini de pepe, or ditalini is also true to the soup's Italian origin, as it is traditionally made with ingredients that are easy to source and inexpensive. These small pasta shapes are readily available in most grocery stores.

If you can't find orzo, acini de pepe, or ditalini, don't worry—any small pasta will work. You can also use a different type of broth, such as beef or vegetable, if you don't want to use chicken broth.

Remember, it's best to cook the pasta separately and add it to serving bowls before ladling the soup on top. This ensures the pasta doesn't absorb too much broth during storage.

Seasoning: Add salt, pepper, and garlic

Seasoning is a crucial step in making any dish taste delicious, and when it comes to homemade wedding soup, salt, pepper, and garlic are the holy trinity of flavours that can take your soup to the next level. Here's a detailed guide on how to season your homemade wedding soup like a pro:

Salt:

Salt is known for its ability to enhance flavours and bring out the best in other ingredients. When seasoning your wedding soup, it's important to use salt in the right amount and at the right time. Start by adding a teaspoon of salt to the ground meat mixture for your meatballs. This will help to season the meat from the inside out. You can also add a pinch of salt while sautéing your vegetables – onions, carrots, and celery. This will bring out their natural sweetness and add depth to your soup. Depending on your preference, you can use regular table salt or opt for a coarser variety like kosher salt or sea salt.

Pepper:

Pepper adds a kick of spice and warmth to your soup. It's best to use freshly ground black peppercorns as they offer a more robust flavour compared to pre-ground pepper. Add a few generous cranks of pepper to your meatball mixture for a subtle background warmth. When sautéing your vegetables, throw in a couple of pinches of pepper to enhance the natural flavours. Finally, finish your soup with a light sprinkling of freshly cracked black pepper on top for an added layer of spice and texture.

Garlic:

Garlic is a staple ingredient in Italian cuisine, and it plays a pivotal role in flavouring your wedding soup. Finely mince 3-4 cloves of garlic and add them to your meatball mixture for an aromatic punch. When sautéing your vegetables, don't hold back on the garlic. Add 2-3 minced cloves and let them cook until fragrant. This will infuse your soup with a delightful garlicky aroma. If you're a true garlic lover, feel free to throw in an extra clove or two – just remember that garlic can quickly overpower the other flavours, so use it wisely.

Remember, seasoning is a personal preference, so feel free to adjust the amounts of salt, pepper, and garlic to suit your taste buds. Always taste your soup as you go and adjust the seasoning as needed. Happy cooking!

Frequently asked questions