A Hearty Wedding: Olive Garden-Style Soup Secrets

Olive Garden's Italian Wedding Soup is a delicious and comforting meal, perfect for any season. This copycat recipe will show you how to make this hearty soup, which features tender meatballs, vegetables, and pasta in a flavourful broth. The soup includes a blend of ground beef and pork, breadcrumbs, Parmesan cheese, nutmeg, onion, egg, and a variety of spices and seasonings. The meatballs are browned and then added to a soup base made with a roux, beef broth, spinach, and pasta. This soup is best served hot and can be garnished with basil leaves and extra Parmesan cheese for an extra touch of indulgence.

Meatballs: combine breadcrumbs, cheese, meat, egg, nutmeg, and onion

For the meatballs, you'll want to start by gathering your ingredients: breadcrumbs, grated cheese, ground meat, an egg, nutmeg, and a finely chopped onion. You'll need a bowl large enough to accommodate all these ingredients, as well as your hands or a fork for mixing.

Begin by adding the breadcrumbs and cheese to the bowl. You can use plain, Italian-style, or seasoned breadcrumbs, depending on your preference. The cheese adds a nice savory note, so go for a sharp cheddar or Parmesan. Grate it finely so it combines easily with the other ingredients.

Next, add your ground meat. Traditionally, wedding soup uses a combination of ground beef and pork, but you can use just one or the other, or even substitute with ground turkey or chicken if you prefer a lighter option. Crack in the egg and add a good grating of nutmeg, then finely chop and add your onion. You can also add some minced garlic at this point if you wish, for an extra flavor kick.

Now it's time to get your hands dirty (or use a fork if you prefer). Mix all the ingredients together until they are thoroughly combined. You should have a cohesive mixture that holds together when you form it into a ball. If it's too wet, add a few more breadcrumbs; if it's too dry, you can add another egg or a splash of milk.

section-intro: Brown the meatballs in hot oil

To brown the meatballs, heat a skillet with a couple of tablespoons of olive oil. You will know the oil is hot enough when it begins to glisten and flow more easily. If you have a cooking thermometer, the ideal temperature for the oil is 350°F.

Add the meatballs to the hot oil in batches, making sure not to overcrowd the pan. Fry the meatballs for 8 to 10 minutes, turning them occasionally to ensure even browning. You will know they are ready when they are caramelized with a nice, golden-brown crust on all sides.

Once the meatballs are browned, transfer them to a paper towel-lined plate to drain any excess oil. If you are not adding them straight into the soup, they can be kept warm in a low oven until needed.

Browning the meatballs is an important step as it adds flavour and texture to the dish. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, is responsible for the enhanced flavour and attractive browning.

If you prefer a healthier alternative, the meatballs can be baked in the oven at 350°F for 30 minutes until cooked through and lightly browned.

Make the roux: add flour to onion and garlic

To make the roux for your Olive Garden-style wedding soup, you'll need to first heat up some olive oil in a soup pot over medium heat. The exact amount isn't specified, but around 2 tablespoons should be enough. You'll also need to mince a large onion and some garlic cloves. Once you've prepared these ingredients, add them to the pot and sauté until they're soft and translucent. This should take around 15 minutes. Be careful not to let them brown or burn. You may need to add a teaspoon of stock while they cook to prevent this.

Once your onions and garlic are ready, it's time to add the flour. Sprinkle the flour over the onion mixture and stir continuously as you make the roux. Keep stirring until the flour turns a light brown colour. This should take around 5 minutes.

Now that your roux is ready, it's time to add the other ingredients to your soup. One recipe suggests deglazing with white wine and reducing it briefly before adding the remaining ingredients. Another recipe skips this step and goes straight to adding the beef stock, bringing it to a boil, and then adding the pasta and spinach.

Simmer: add broth, pasta, spinach, and meatballs

Now, it's time to add the broth, pasta, spinach, and meatballs to the soup. Add the beef or chicken broth, and bring the mixture to a boil. Then, add the pasta and spinach, stirring them into the broth. Allow this to simmer until the pasta is tender. This should take around 10 to 15 minutes.

Once the pasta is tender, you can add the meatballs back into the soup. Continue to simmer the soup for another 5 to 8 minutes. This will ensure the meatballs are heated through.

At this point, you can adjust the seasoning to your taste. Add salt and pepper, and any other spices you desire. You can also add crushed red pepper flakes to give the soup a spicy kick.

Finally, stir in the fresh spinach. Cook this for about a minute, until the spinach is just wilted. The spinach will add a pop of colour and a boost of nutrition to your soup!

Season and serve: garnish with basil and parmesan

Now that your soup is ready, it's time to season and serve it!

Ladle the soup into bowls and sprinkle each serving with freshly grated parmesan cheese. You can also add extra parmesan cheese on the side for those who want a cheesier soup. Don't forget to garnish with basil leaves. The basil not only adds a pop of colour but also provides a refreshing touch to the hearty soup.

If you're feeling extra fancy, you can add a drizzle of olive oil and a sprinkle of black pepper on top of each serving. You could also provide these as optional add-ons at the table, along with some crusty bread on the side.

This soup is best enjoyed hot, so make sure to serve it immediately after garnishing. It's the perfect comfort food for a chilly evening and is sure to impress your family and friends. Enjoy your homemade Olive Garden Italian Wedding Soup!

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