Authentic Italian Wedding Soup: Hearty Comfort Food

Italian wedding soup is a hearty dish that combines meatballs, vegetables, pasta, and broth. Despite its name, the soup has nothing to do with weddings. The name is derived from the Italian phrase minestra maritata, which means married soup, referring to the harmonious blend of flavours. While the traditional recipe calls for homemade chicken stock, meatballs, and vegetables, there are numerous variations to explore. Here's a step-by-step guide to making this comforting and flavourful soup.

Meatballs: combine beef, egg, breadcrumbs, Parmesan, basil, and onion powder

Meatballs:

Ingredients:

• Ground beef
• Egg
• Breadcrumbs
• Parmesan
• Basil
• Onion powder

Method:

Meatballs are the star of Italian wedding soup. To make them, combine ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder in a bowl. Mix everything well with your hands or a wooden spoon until thoroughly combined.

Next, it's time to shape the meatballs. Dampen your hands with cold water, pinch off small pieces of the mixture, and roll them into balls. Place the meatballs on a baking sheet or platter as you go. The size of the meatballs will vary depending on your preference, but they are typically small, around 3/4 inch to 1 inch in diameter.

Once all the meatballs are rolled, you can either bake or brown them. Baking the meatballs is a good option if you're making them in advance. Preheat your oven to 350°F and place the meatballs on a greased oven-safe rack or baking sheet. Bake for 15 to 18 minutes, or until they are lightly browned and cooked through.

Alternatively, you can brown the meatballs in a large skillet over medium-high heat. Cook them in batches for about 2-4 minutes, until they are browned on all sides. The meatballs will finish cooking in the soup, so they don't need to be fully cooked at this stage.

Making the meatballs is the most time-consuming part of preparing Italian wedding soup, but they are definitely worth the effort!

Broth: use chicken broth

To make the broth for Italian wedding soup, you'll need chicken broth. You can use store-bought or make your own from scratch. Here's a step-by-step guide to making the broth and the soup:

Making the Broth:

To make the broth, you'll need to start by preparing a chicken stock. This can be done by simmering a whole chicken or cut-up pieces in a large pot with water, vegetables like onions, carrots, and celery, and herbs like thyme and parsley. Bring the pot to a boil and then reduce to a simmer, skimming any foam that forms on the surface. Continue to simmer gently for about 3 hours, adding salt to taste during the last hour of cooking. The broth is ready when it has reduced by about half and has a rich, robust flavour.

Once your broth is ready, strain it through a colander lined with cheesecloth into a large, clean container. You can then refrigerate the broth and use it for your soup, or freeze it for later use.

Making the Soup:

Now that you have your broth, it's time to assemble your soup! Here's what you'll need and how to put it all together:

Ingredients:

• Meatballs: Combine ground beef, egg, breadcrumbs, Parmesan cheese, garlic, and herbs like parsley or oregano. You can also add in some Italian sausage for extra flavour.
• Vegetables: Chop up some escarole or spinach, and carrots. You can also add in onions or celery for more colour and nutrition.
• Pasta: Use small pasta like orzo, ditalini, acini de pepe, or capellini.
• Broth: Use your homemade chicken broth or store-bought broth.

Instructions:

• Make the meatballs by combining the meat, egg, breadcrumbs, cheese, garlic, and herbs in a bowl. Mix everything together and shape the mixture into small meatballs, about the size of a marble.
• Bring your broth to a boil in a large pot.
• Carefully drop the meatballs into the boiling broth.
• Add in the chopped vegetables and pasta.
• Simmer the soup until the meatballs are cooked through and the pasta is al dente. This should take about 10 minutes.
• Ladle the hot soup into bowls and sprinkle with freshly grated Parmesan cheese.

Your Italian wedding soup is now ready to be served and enjoyed! This soup can be made ahead of time and frozen, and it's a great option for a comforting and nourishing meal.

Vegetables: add escarole and carrots

Escarole is a traditional ingredient in Italian wedding soup, and it can be tough when raw, so it's important to cook it until meltingly tender. It's best to add the escarole to the soup when you add the broth and meatballs, and then simmer everything together for about 10 minutes. This will give the escarole enough time to cook through and the flavours to meld.

When preparing the escarole, separate the leaves from the core and then roughly chop or slice them. You'll need 2 cups of thinly sliced escarole for this recipe, or about 5 ounces. If you can't find escarole, you can substitute spinach, Swiss chard, kale, or endive. Just be sure to add some greens to the soup to boost its nutritional value.

In addition to the escarole, Italian wedding soup typically includes carrots. You'll want to finely chop or dice about 1/3 cup of carrot for this recipe. As with the escarole, the carrots should be added to the soup at the same time as the broth and meatballs.

Pasta: use orzo

Orzo is a small, rice-shaped pasta that works well in Italian Wedding Soup. It is a versatile pasta cut that has become popular worldwide, featuring in the cuisines of Italy, Greece, Spain, and the Middle East.

Orzo is made from durum wheat, semolina flour, and water. It is not rice, despite its similar appearance, and it is also not a whole grain. In Italy, orzo is classified as pastina, or "little pasta", and is typically used in soups.

When cooking orzo, use a ratio of two parts water to one part dried pasta. Bring a medium pot of salted water to a boil, add the orzo, and stir. Set a timer for around 7-10 minutes, depending on the package instructions and your desired texture. Drain the orzo, and add to your soup.

Orzo is best added to Italian Wedding Soup near the end of the cook time to prevent it from becoming overcooked or mushy. It can also be cooked separately and ladled into the soup when serving.

Flavour enhancers: add hot sauce, Worcestershire sauce, and mustard powder

Flavour Enhancers

Add a kick to your Italian Wedding Soup with some hot sauce, Worcestershire sauce, and mustard powder. These three ingredients will enhance the flavour of the soup without being overpowering. You can add them in when you add the Italian seasoning.

For the hot sauce, Frank's Hot Sauce is a great option as it won't make the soup spicy. You can also experiment with other hot sauces to find your preferred level of heat.

These flavour enhancers are a great way to add a little something extra to your soup without changing the core ingredients. They will boost the overall taste of the dish and leave your taste buds wanting more!

Frequently asked questions