Meatball Magic: Making The Perfect Wedding Soup

Italian wedding soup is a hearty dish that combines meatballs, vegetables, and pasta in a flavoursome broth. The name comes from the Italian phrase minestra maritata, which means married soup, referring to the marriage of flavours in the dish. The soup is typically made with ground beef, egg, breadcrumbs, parmesan, and vegetables such as escarole, carrots, and onion. The meatballs are seared or broiled before being added to the soup, and the pasta is typically a small variety such as orzo or acini de pepe.

Meatball ingredients and preparation

Meatballs are a key part of Italian wedding soup, and there are several ways to make them. Here are some general instructions, followed by some specific variations.

General Instructions

Firstly, gather your ingredients. You will need some combination of ground beef, pork, turkey, or Italian sausage, as well as eggs, breadcrumbs, cheese, and spices. Fresh herbs like parsley, oregano, or basil are also great additions.

Once you have your ingredients, mix them together in a large bowl. Use your hands to gently combine the mixture, being careful not to overwork the meat. Then, shape the mixture into small meatballs, about 3/4 inch to 1 inch in diameter.

Next, cook the meatballs. You can bake or broil them in the oven, or sear them in a skillet on the stovetop. If you're baking or broiling, place the meatballs on a lined baking sheet and cook until browned and cooked through. If you're searing them, cook the meatballs in batches in a skillet over medium-high heat, turning occasionally, until browned on 2-3 sides.

Variations

• One recipe calls for ground beef, eggs, breadcrumbs, Parmesan cheese, basil, and onion powder.
• Another recipe suggests a 50/50 mixture of ground beef and mild Italian sausage, with egg, panko breadcrumbs, salt, pepper, garlic, Parmesan, and chopped parsley.
• A third recipe uses ground beef, Italian sausage, egg, chives, sage, garlic, Parmesan cheese, Italian seasoned breadcrumbs, and salt.

Remember to keep the meatballs small, as this is a key characteristic of Italian wedding soup. Enjoy the process of making these delicious meatballs!

Broth preparation

To make the broth for your Italian wedding soup, you'll need a combination of chicken and beef broth. You can make this from scratch or use store-bought broth.

Making the Broth from Scratch

To make the broth from scratch, you'll need:

• Whole or cut-up chicken
• Yellow onion
• Carrots
• Celery
• Fresh herbs (thyme and parsley)
• Whole peppercorns
• Fine sea salt

First, place the chicken in a large stockpot and cover it with water. Add the quartered onion (with a clove stuck into each quarter), carrots, celery, parsley, thyme, and peppercorns. Bring this to a boil over medium-high heat, then reduce the heat to a simmer. Skim off any foam that forms on the surface. Continue to simmer gently, uncovered, 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 flavor.

Once the 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.

Using Store-Bought Broth

If you're short on time, you can use store-bought chicken and beef broth for your Italian wedding soup. Just make sure to use regular (not low-sodium) broth and adjust the seasoning to taste.

Preparing the Broth for the Soup

In a large pot or Dutch oven, heat some olive oil over medium heat. Add your choice of vegetables—typically, yellow onion, carrots, and celery are used for the soup base. You can also add garlic for extra flavor. Cook the vegetables, stirring frequently, until they are softened, which should take about 8 minutes.

Next, add your chicken and beef broth to the pot, along with any additional seasonings you'd like. Bring the broth to a boil and then add the remaining ingredients for your soup, such as pasta, meatballs, and greens. Simmer everything together until the pasta is cooked and the meatballs are warmed through.

And that's it! You now have a delicious broth for your Italian wedding soup.

Vegetable additions

Italian Wedding Soup is a hearty dish that combines meatballs, vegetables, pasta, and broth. While the specific ingredients can vary, the soup typically includes a mix of ground beef, pork or turkey, eggs, breadcrumbs, cheese, and various spices for the meatballs. For the soup base, chicken or beef broth is used, along with vegetables such as carrots, onions, celery, and garlic. Finally, small pasta shapes like orzo, ditalini, or acini de pepe are added to the soup, along with greens such as spinach, kale, or escarole.

When it comes to vegetable additions, Italian Wedding Soup offers a lot of flexibility to suit your taste preferences and what's available in your pantry. Here are some options to consider:

• Carrots: Carrots are a common ingredient in Italian Wedding Soup and add a touch of sweetness and a burst of colour to the dish. They complement the other vegetables and enhance the flavour of the broth.
• Onions: Onions are another popular choice, providing a savoury depth of flavour to the soup. They can be diced or sliced, depending on your preference.
• Celery: Celery is often used in combination with onions and carrots to create a classic soup base. It adds a subtle earthy flavour and a nice texture to the soup.
• Garlic: Garlic is a must-have ingredient in Italian Wedding Soup. It enhances the flavour of the meatballs and adds a savoury kick to the broth.
• Spinach: Spinach is a popular green choice for this soup. It cooks quickly and adds a beautiful pop of colour, along with essential nutrients.
• Kale: If you prefer a heartier green, kale is an excellent option. It holds up well in the soup and provides a good source of vitamins and minerals.
• Escarole: Escarole is a slightly bitter green that is commonly used in Italian Wedding Soup. It adds a nice contrast to the other ingredients.
• Chard: Chard is another leafy green that can be used in place of spinach. It has a similar texture and cooking time, making it a suitable substitute.
• Additional vegetables: You can also experiment with other vegetables like zucchini, mushrooms, or bell peppers. These additions can enhance the flavour and nutritional profile of the soup.

Remember, the beauty of Italian Wedding Soup is its versatility. Feel free to get creative and use the vegetables you have on hand or those that suit your taste preferences. Just be mindful of the cooking times for each vegetable to ensure they are tender but not overcooked.

Pasta types

Italian wedding soup is a hearty dish that combines meatballs, vegetables, and broth. While the specific ingredients can vary, the pasta is an essential component. Here are some of the best pasta types to use for this delicious soup:

• Acini de Pepe: These tiny pasta balls are a popular choice for Italian wedding soup. Their small size ensures they don't overtake the other ingredients, creating a balanced dish.
• Orzo: Orzo pasta, which resembles large grains of rice, is another excellent option for this soup. It cooks quickly and complements the other ingredients well.
• Ditalini: Small tubular pasta shapes like ditalini are perfect for adding texture to your soup without overwhelming the other flavours.
• Small Shells: Tiny shell-shaped pasta adds a cute, whimsical touch to your soup while still keeping with the small pasta theme.
• Couscous: While not technically a pasta, couscous, especially the pearl variety, can be used in Italian wedding soup for a unique twist.

When choosing the pasta for your Italian wedding soup, remember that small shapes are best. They cook quickly, maintain a good texture, and ensure that the pasta doesn't dominate the other flavours in the dish. Additionally, cooking the pasta separately and adding it to serving bowls before ladling the soup on top can help prevent the pasta from absorbing too much broth, especially during storage.

Cooking methods

Meatballs

Firstly, you'll want to gather your meatball ingredients. For a more traditional approach, combine ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder in a bowl. However, if you're looking for something a little different, you can try a mixture of ground beef and mild Italian sausage, or ground beef and ground pork. You can also add some extra ingredients to your mixture, such as garlic, parsley, salt, pepper, and parmesan.

Once you've combined your ingredients, shape the mixture into small meatballs (about 1/2 inch to 1 inch in diameter). You can either bake these in the oven or broil them. If baking, place the meatballs on a greased oven-safe rack and cook for 15-18 minutes at 350°F. If broiling, place the meatballs on a baking sheet lined with lightly oiled aluminum foil and cook for 3-4 minutes on each side, or until browned.

Soup

For the soup, you'll need a combination of broth, vegetables, and pasta. Start by heating some olive oil in a large pot over medium heat. Add your choice of vegetables (such as onions, carrots, and celery) and cook until softened. Then, add your broth (chicken or beef, or a combination of both) and bring to a boil.

At this point, you can add your pasta. It's recommended to cook the pasta separately to prevent it from absorbing too much broth during storage. However, if you don't have leftovers, you can cook the pasta directly in the soup. Add the pasta and meatballs to the pot and simmer until the pasta is al dente and the meatballs are warmed through.

Finally, add some spinach to the pot and cook until wilted. Serve the soup with grated Parmesan cheese and enjoy!

Frequently asked questions