Hearty Italian Wedding Soup: A Homemade Comfort Recipe

Italian wedding soup is a hearty dish that combines vegetables, greens, meatballs, and pasta in a flavoursome broth. Despite its name, it has nothing to do with weddings. The name is a mistranslation of the Italian phrase minestra maritata, which means married soup, referring to the marriage of ingredients and their flavours. This soup is traditionally made with a rich, long-cooked homemade chicken stock, but it can be adapted with store-bought broth and other ingredients to save time.

Meatballs: Combine beef, egg, breadcrumbs, Parmesan, basil, and onion powder, then shape into small balls

To make the meatballs for your Italian wedding soup, you'll need to combine beef, egg, breadcrumbs, Parmesan, basil, and onion powder. Here's a step-by-step guide:

Meatball Ingredients:

• Start with a base of lean ground beef. You can also add ground pork or Italian sausage for extra flavour.
• Add an egg to the mixture. This will help bind the meatballs and give them a tender texture.
• For bulk and binding, use fresh or dry breadcrumbs. Fresh breadcrumbs can be made by grinding up a slice of sturdy bread in a food processor.
• Grate or shred some Parmesan cheese and add it to the mix. Parmesan adds a sharp, nutty flavour to the meatballs.
• Throw in some dried basil for an extra punch of flavour.
• Add onion powder to enhance the savoury notes of the meatballs.

Combining and Shaping:

• In a large mixing bowl, combine the beef, egg, breadcrumbs, Parmesan, basil, and onion powder. You can also add some salt and pepper to taste.
• Gently mix and break up the mixture with your hands until everything is evenly combined and distributed. Make sure to wash your hands before handling food.
• Now for the fun part: shaping the meatballs! Dampen your hands with cold water to prevent the mixture from sticking.
• Pinch off small pieces of the meatball mixture and roll them into balls. Aim for a size between 3/4 inch to 1 inch in diameter. This may result in anywhere from 60 to 100 mini meatballs, depending on your preferred size.
• Place the shaped meatballs on a large plate or baking sheet lined with parchment paper.

Your meatballs are now ready to be cooked! You can choose to brown them in a skillet first for added colour and flavour, or add them directly to your soup to cook through. Enjoy making these delicious meatballs for your Italian wedding soup!

Broth: Use chicken broth, or beef broth for a richer flavour

Broth forms the base of Italian wedding soup, and the type of broth you use can make or break the dish. While the soup is called Italian wedding soup, it is not named after the ceremony but is a mistranslation of the Italian phrase "minestra maritata", which means married or combined soup. So, the broth you choose will determine how well your soup's flavours marry.

Chicken broth is the most common choice for Italian wedding soup, and it is a good option if you want a lighter broth that allows the other ingredients to shine. However, if you want a richer, more robust flavour, beef broth is the way to go. Beef broth will give your soup a deeper colour and a heartier taste. It is also a good option if you want to make a more filling soup.

When selecting a broth, it is essential to choose a high-quality product with a lot of flavours. If you are making your broth from scratch, this means carefully selecting your ingredients and taking the time to simmer them properly to extract the most flavour. If you are using store-bought broth, look for a brand known for its quality and flavour.

In addition, you can also fortify your broth with wine and vegetables to enhance its flavour. Dry white wine adds a touch of acidity that balances the richness of the broth. Meanwhile, vegetables like onions, carrots, and celery can give your broth a subtle sweetness and an appealing vegetal note.

Finally, don't be afraid to season your broth to taste. A well-seasoned broth will enhance the flavours of the other ingredients in your soup and ensure your Italian wedding soup is truly delightful.

Vegetables: Include escarole and carrots. You can also add onions and celery

Vegetables are a key component of Italian wedding soup. The soup traditionally includes escarole and carrots, but onions and celery are also popular additions.

Escarole is a type of endive with a slightly bitter taste that pairs well with the other ingredients in the soup. It is often used in Italian cooking and is commonly found in soups and salads. For Italian wedding soup, it is important to use raw escarole, as it will become tender when simmered in the broth. If you cannot find escarole, spinach, kale, or Swiss chard make good substitutes.

Carrots add a touch of sweetness to the soup and are usually diced or chopped into small pieces. They are typically sautéed along with the onions and celery, creating a flavourful base for the soup.

Onions and celery are part of the classic trio of vegetables used in soups, and they add depth of flavour to the dish. The onions are usually diced or finely chopped and sautéed until softened, while the celery is often diced or cut into small segments and cooked until it begins to soften.

In addition to the above vegetables, some recipes also include garlic, which can be minced or pressed and sautéed along with the other vegetables.

When preparing the vegetables for Italian wedding soup, it is important to cut them into small, uniform pieces to ensure even cooking. This will help to create a cohesive dish where all the flavours come together in a happy marriage—just like a real wedding!

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

When making Italian wedding soup, it's best to use small pasta shapes like orzo, ditalini, or acini de pepe. These tiny pasta shapes complement the other ingredients in the soup without overwhelming them.

If you're serving this soup as a starter, you'll want to keep the portion size small. Using a small pasta shape will ensure that your guests can enjoy a few bites of pasta without filling up too much.

Additionally, small pasta shapes will cook more quickly than larger shapes, which is ideal if you're in a hurry or making a large batch. They will also be easier to eat with a spoon, creating a more seamless dining experience.

Orzo is a type of pasta that resembles rice and works well in soups. Ditalini is a small, short tube-shaped pasta that is often used in Italian dishes, while acini de pepe is a tiny, round pasta shape that can usually be found in the pasta aisle of your local grocery store.

If you can't find these specific types of pasta, you can use any other small pasta shape. For example, you could try pastina, tiny star pastina, or pearl couscous. Just be sure to adjust the cooking time according to the package directions for the pasta you choose.

Seasoning: Use Italian seasoning, salt, and pepper to taste

Seasoning is an important step in making Italian wedding soup. The right combination of Italian seasoning, salt, and pepper can enhance the flavour of the dish and tie all the ingredients together. Here are some detailed instructions on how to season your homemade Italian wedding soup:

Before making the soup, prepare your meatballs by combining ground beef, pork, breadcrumbs, Parmesan cheese, garlic, parsley, and salt. Mix these ingredients well and shape them into small meatballs, around 3/4 inch to 1 inch in size. You can also add an egg to the mixture to help bind the meatballs together.

For the soup base, start by heating olive oil in a large pot over medium-high heat. Add your diced onions, carrots, and celery, and sauté until the vegetables soften, which should take around 6 to 8 minutes. This forms the foundation of your soup's flavour.

Now, it's time to add the seasonings. Measure out 2 teaspoons of Italian seasoning and add it to the pot. Italian seasoning typically includes a blend of herbs such as basil, oregano, thyme, rosemary, and marjoram. This blend adds a distinct Italian flavour to your soup. Give the vegetables and seasonings a good stir to ensure they are well combined.

Next, pour in your chicken broth. You can use either store-bought or homemade chicken broth. For an even richer flavour, you can also add some beef broth or use a combination of both. Bring the mixture to a boil.

At this point, you can season your soup with salt and pepper to taste. Start by adding a small amount of salt and pepper, and then adjust according to your preference. Remember that you can always add more, but it's difficult to reduce the seasoning once it's been added.

Once you've adjusted the seasoning to your liking, it's time to add the remaining ingredients to your soup, such as pasta, spinach, and meatballs. Allow the soup to simmer until the pasta is tender and the meatballs are cooked through.

Before serving, give your soup a final taste and adjust the seasonings if needed. A good rule of thumb is to season in layers throughout the cooking process, as this allows the flavours to build and ensures your soup is seasoned to your liking.

Frequently asked questions