Meatballs: Tiny, Tasty, And Perfect For Italian Wedding Soup

Italian wedding soup is a hearty dish that combines tender meatballs, fresh vegetables, and pasta in a savoury broth. The name comes from the Italian phrase minestra maritata, meaning married soup, referring to the marriage of flavours in the dish. Making tiny meatballs for Italian wedding soup can be time-consuming, but with the right ingredients and techniques, it can be a fun and rewarding experience. The secret to delicious meatballs is in the combination of meat and spices, and the trick is to make them small enough to suit the soup.

Meatball ingredients and measurements

The meatballs are a key component of Italian wedding soup, adding flavour to the broth. Here are the ingredients and measurements for making the tiny meatballs:

• Ground beef: 3/4 lb of 85% or 90% lean ground beef.
• Ground pork: 1/2 lb of ground pork can be added to the beef mixture for extra flavour and tenderness.
• Breadcrumbs: 1/3 to 1/2 cup of Italian seasoned breadcrumbs helps bind the meatballs. Fresh breadcrumbs are recommended over dry.
• Parmesan cheese: 1/2 cup of grated Parmigiano Reggiano adds a sharp, nutty flavour.
• Eggs: One egg helps bind the meatballs and gives them structure.
• Fresh herbs: Add two teaspoons of finely chopped fresh sage and three tablespoons of finely chopped fresh chives for subtle onion and earthy flavours.
• Garlic: Two cloves of minced garlic lend a savoury flavour.
• Salt and pepper: To taste.

To make the meatballs, combine the egg, herbs, and garlic in a large bowl. Then, add the ground beef, sausage, Parmesan cheese, breadcrumbs, and salt. Mix with your hands until evenly combined. Roll the mixture into small balls, about 1 inch in diameter, and place them on a prepared baking sheet or tray. Bake in the oven at 350°F for 15 to 18 minutes, or until lightly browned and cooked through.

How to combine and roll the meatballs

To make tiny meatballs for Italian wedding soup, you'll need to combine a variety of ingredients and roll them into small balls. Here's a step-by-step guide on how to do this:

Combining the Meatball Ingredients:

• In a large mixing bowl, add your choice of ground meats such as lean ground beef, ground pork, or Italian sausage. You can also use ground turkey as a substitute.
• Add the breadcrumbs, preferably fresh, but dried can also be used.
• Finely grate or shred some Parmesan cheese and add it to the bowl. You can adjust the amount of cheese to your taste preferences.
• For added flavour, include some chopped fresh herbs like parsley, oregano, or Italian seasoning.
• Toss in a minced clove or two of garlic. You can increase the amount of garlic if you want a stronger flavour.
• Finally, crack an egg into the mixture.

Rolling and Cooking the Meatballs:

• Use your hands to gently mix and combine all the ingredients until they are evenly distributed. Be careful not to overwork the meat.
• Shape the mixture into very small meatballs. Aim for a size of about 3/4 inch to 1 inch in diameter. You can use a teaspoon or tablespoon measuring spoon to portion out the mixture before rolling.
• Heat some olive oil in a large skillet or pot over medium-high heat.
• Brown the meatballs in batches. Cook them for a few minutes, turning occasionally, until they are lightly browned on most sides. They don't need to be fully cooked at this point.
• Remove the browned meatballs from the skillet and set them aside on a plate lined with paper towels to absorb any excess oil.
• Repeat this process until all your meatballs are browned.

Now that your meatballs are combined and rolled, you can proceed to make the soup by adding vegetables, broth, and pasta. Remember to keep the meatballs small, as this is a key characteristic of Italian wedding soup!

How to cook the meatballs

To cook the meatballs, you'll need to combine the meat with the other meatball ingredients. Roll the mixture into small, round balls and place them on a plate or tray. You can use a teaspoon to measure out the mixture and form it into balls.

Next, heat some olive oil in a large soup pot or Dutch oven over medium-high heat. Carefully add the meatballs to the broth and simmer gently. You can also sear the meatballs first to add flavour. To do this, heat olive oil in a large skillet over medium-high heat and cook the meatballs until browned, turning occasionally.

Once the meatballs are cooked, set them aside and start preparing the soup by heating olive oil in a large pot and adding the vegetables. After the vegetables have softened, add the broth, pasta, and meatballs. Reduce the heat and simmer until the pasta is tender and the meatballs are cooked through.

How to make the soup

How to Make Italian Wedding Soup

Ingredients:

• Ground beef
• Breadcrumbs
• Parmesan cheese
• Italian parsley
• Salt
• Pepper
• Onion
• Carrots
• Celery
• Garlic
• Chicken broth
• Pasta (e.g. acini de pepe, orzo, ditalini)
• Spinach or curly endive
• Olive oil
• Optional: egg, Italian sausage, chives, sage, lean ground pork

Method:

• Make the meatballs by combining the ground beef, breadcrumbs, Parmesan cheese, Italian parsley, salt, and pepper. You can also add an egg to help bind the mixture. Roll the mixture into small balls (about 3/4 inch in diameter) and place on a plate or tray.
• In a large pot, heat some olive oil over medium-high heat. Add the onions, carrots, and celery, and cook until softened.
• Add the garlic and any other desired seasonings (such as Italian seasoning or oregano) and cook for a further minute.
• Pour in the chicken broth and bring to a boil. You can also add water or beef broth for extra liquid.
• Add the pasta and meatballs to the pot and reduce the heat to a gentle boil. Cook until the pasta is al dente, stirring occasionally to prevent sticking.
• Taste the soup and adjust the seasoning if needed. Add the spinach or curly endive and cook until wilted.
• Ladle the soup into bowls and serve hot. You can garnish with freshly grated Parmesan cheese and serve with a warm dinner roll or crusty bread.

Tips:

• If you want a more brothy soup, you can reduce the amount of pasta or add more broth.
• You can also sear or brown the meatballs first to add extra flavor.
• If you want to freeze the soup, it's best to cook and store the pasta separately, as it tends to absorb a lot of broth.

How to serve the soup

When serving Italian wedding soup, it's best to follow tradition and not serve anything alongside the soup. It is its own course. However, you can serve an antipasto beforehand and a pasta dish afterward.

If you're serving the soup as a main course, it's a good idea to have some warm garlic bread and a Caesar salad on the side.

If you're serving the soup as a starter, you can follow it with a main course such as a pasta dish.

Some recipes suggest that you boil the pasta separately and add it to serving bowls to ensure it doesn't absorb too much broth, especially during storage. You can also add leftover pasta to its own airtight container and boil fresh pasta before serving.

Frequently asked questions