Hearty Italian Wedding Soup: Making Mini Meatballs

Italian wedding soup is a hearty meal that combines meatballs, veggies, and pasta in a rich and flavourful broth. The name wedding soup comes from the Italian phrase minestra maritata, which means married soup, referring to the marriage of flavours in the soup. The key to making delicious mini meatballs for this soup is to flavour them generously with ingredients like garlic, onions, eggs, parsley, and grated cheese. You can use ground beef, turkey, chicken, or a combination of these meats for the meatballs, and roll them into small balls, about 1 inch in diameter. The meatballs can be cooked in the oven or stove-top before being added to the soup.

Meatball ingredients and prep

Meatballs are the star of Italian wedding soup, so it's important to get them just right. Here's a detailed guide on the ingredients and preparation methods for making delicious mini meatballs.

Ingredients

For the meatballs, you'll need:

• Ground beef: Lean ground beef is best for a tender and flavorful base.
• Ground pork or Italian sausage: This adds richness and spice to the meatballs.
• Breadcrumbs: Fresh breadcrumbs are preferred over dry for better flavour and texture.
• Parmesan cheese: Grated or shredded Parmesan adds a sharp, nutty flavour.
• Eggs: These help bind the meatballs together, giving them structure.
• Fresh herbs: Chives, sage, parsley, and oregano add aroma and depth of flavour.
• Garlic: Minced or crushed garlic provides a savoury kick.
• Salt and pepper: Seasoning is key to enhancing the other ingredients.

Prep

Here's a step-by-step guide to preparing the meatballs:

• Combine the ingredients: In a large mixing bowl, add the ground beef and pork or sausage. Then, add the breadcrumbs, Parmesan cheese, eggs, herbs, garlic, and seasoning.
• Mix and form the meatballs: Use your hands to gently toss and break up the mixture until it's evenly combined. Then, shape the mixture into small meatballs, about 3/4 inch to 1 inch in diameter. Place the meatballs on a plate or tray.
• Brown the meatballs (optional): Heat some olive oil in a large skillet over medium-high heat. Add the meatballs in batches and cook until lightly browned on a few sides. This step adds extra flavour to the meatballs.
• Bake the meatballs: Preheat the oven to 350°F (or a similar temperature, depending on your oven). Line a baking sheet with aluminium foil and place an oven-proof rack on top. Spray the rack with non-stick cooking spray. Arrange the meatballs on the rack and bake for 15 to 18 minutes, or until lightly browned and cooked through.

Your mini meatballs are now ready to be added to your Italian wedding soup!

Broth ingredients and prep

To make the broth for Italian wedding soup, you'll need a combination of chicken and beef broth. You can use store-bought broth or make your own from scratch. If you're short on time, a combination of store-bought broth and water can be used, with a little beef bouillon for added flavour.

For a more traditional approach, start by making a rich, long-cooked chicken stock. This can be done by simmering bone-in, skin-on chicken breasts in water with some onion, carrot, celery, garlic, salt, and pepper. Once the chicken is cooked, remove the breasts and shred the meat. The stock can then be strained to ensure it's nice and clear.

For the vegetables, you'll need a combination of carrots, onions, and celery. These should be diced or chopped and then softened in a large pot with some olive oil. You can also add some garlic and Italian seasoning at this stage.

Next, add the broth to the pot along with some pasta. Small pasta shapes such as acini di pepe, ditalini, orzo, or pearl couscous are ideal. Bring the broth to a boil and then reduce to a simmer.

Finally, add the cooked meatballs back to the pot and simmer gently for about 10 minutes.

Cooking the meatballs

The first step in making Italian wedding soup is to make the meatballs. To do this, combine the meatball ingredients in a large bowl. This typically includes ground beef, pork, or turkey; breadcrumbs; Parmesan cheese; garlic; parsley; salt; and pepper. Mix the ingredients together gently, being careful not to overwork the meat.

Once the mixture is combined, use your hands to form it into small, round meatballs, about 3/4 inch to 1 inch in diameter. You can use a teaspoon or tablespoon measure to ensure uniform size. Place the meatballs on a plate or tray.

Next, heat some olive oil in a large soup pot over medium-high heat. Add the meatballs to the pot in batches, being careful not to crowd the pot. Brown the meatballs on all sides, turning them occasionally, for about 2-4 minutes. Remove the meatballs from the pot and set them aside, leaving the oil in the skillet. Repeat this process until all the meatballs are browned. Note that the meatballs will not be fully cooked at this point.

Alternatively, you can bake the meatballs in the oven. Preheat the oven to 350°F and line a baking sheet with aluminum foil. Place an oven-proof rack over the baking sheet and spray it generously with non-stick cooking spray. Place the meatballs on the rack and bake for 15-18 minutes, or until lightly browned and cooked through.

Now that the meatballs are cooked, it's time to assemble the rest of the soup!

Cooking the soup

Now that you've made your mini meatballs, it's time to cook the soup!

First, heat some olive oil in a large pot or Dutch oven over medium heat. Add your diced onions, carrots, and celery. Cook this mixture, stirring frequently, until the vegetables are softened. This should take around 6-8 minutes.

Next, add your broth or stock of choice. You can use chicken broth, beef broth, or a combination of both. If you want to add some extra flavor, you can also include a splash of dry white wine. Bring the mixture to a boil.

At this point, you can also add your pasta. Use a small variety such as acini di pepe, ditalini, or orzo. Cook the pasta until it is al dente, following the package instructions. Remember, if you want to avoid the pasta absorbing too much broth, you can cook it separately and add it to the serving bowls before ladling in the soup.

Give the soup a taste and adjust the seasoning as needed. Then, reduce the heat to low and add the spinach and your pre-cooked mini meatballs. Simmer the soup for a few minutes until the spinach is wilted, and the meatballs are warmed through.

Ladle the soup into bowls and serve with grated Parmesan cheese.

If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3-4 months, but it's best to store it without the pasta and cook fresh pasta when you're ready to enjoy your leftovers.

Serving suggestions

Italian wedding soup is a meal in itself, so it doesn't need to be served with anything else. However, if you want to bulk it out, it goes well with warm garlic bread or focaccia and a Caesar salad.

If you're serving it as part of a multi-course meal, it should be served after an antipasto and before a pasta dish.

For a lighter option, you could serve the soup without the pasta and add boiled fresh pasta to each bowl.

This soup is perfect for cold evenings and is a real crowd-pleaser. It can be frozen and reheated, but you may need to add more broth or water, as the pasta tends to soak it up.

Frequently asked questions