Lyla Dejesus
Italian wedding soup is a hearty dish that combines meatballs, vegetables, and pasta in a flavoursome broth. It is a perfect comfort meal for cold winter days and can be served as a starter or main course. The name comes from the Italian phrase minestra maritata, which means married soup, referring to the marriage of flavours and ingredients. Making the meatballs is the most time-consuming part of the recipe, but the rest of the process is simple and the end result is a delicious, comforting meal.
| Characteristics | Values |
|---|---|
| Ingredients | Ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, parsley, salt, pepper, onion, carrots, celery, chicken broth, spinach, egg, oregano, olive oil, Italian seasoning, hot sauce, Worcestershire sauce, mustard powder, acini de pepe pasta, orzo pasta, ditalini pasta, pearl couscous, bay leaf, chives, sage, lean ground beef, Italian sausage, Parmigiano Reggiano, Italian seasoned breadcrumbs, yellow onion, chicken broth, beef broth, dry white wine, small pasta, fresh spinach, ground chicken, turkey, veal, grated Pecorino Romano cheese, low-sodium chicken broth, escarole, cooked pasta, red pepper flakes, lemon wedges |
| Preparation | Combine meatball ingredients and roll into balls, brown in batches in olive oil, soften onions, carrots, celery, and garlic in the same pot, add seasonings and chicken broth, bring to a boil, add meatballs back in and simmer, add spinach and cook, boil pasta separately and add to serving bowls, ladle soup on top and serve |
| Equipment | Large mixing bowl, large non-stick skillet, large pot, Dutch oven, baking sheet, oven-safe rack, soup pot, crock pot, instant pot |
| Time | 50 minutes |
What You'll Learn
Meatballs: Combine ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder
To make the meatballs for your wedding soji, start by gathering your ingredients: ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder.
In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder. Use your hands to gently mix and break up the mixture until all the ingredients are evenly distributed. Be careful not to overwork the meat. The amount of each ingredient you'll need will depend on how many meatballs you want to make and how prominent you want the flavours to be. A good rule of thumb is to use one large egg for every pound of ground beef.
Once your mixture is ready, it's time to shape it into meatballs. Use your hands to roll the mixture into small, evenly-sized balls, about 3/4 inch to 1 inch in diameter. Place the meatballs on a large plate or tray as you work. This recipe will yield approximately 20 to 50 meatballs, depending on their size.
At this point, you can choose to cook the meatballs right away or store them for later. If you're not using them immediately, you can refrigerate or freeze them. To freeze, place the meatballs on a parchment-lined tray and freeze them for about an hour, then transfer them to an airtight container or freezer bag and store them in the freezer for up to three months.
To cook the meatballs, heat some olive oil in a large skillet over medium-high heat. Add the meatballs in batches, being careful not to crowd the pan, and cook until they are browned on all sides, turning them occasionally. Depending on their size, this should take about 2 to 4 minutes for each batch. You can also bake the meatballs in the oven if you prefer. Preheat your oven to 350°F, place the meatballs on a greased oven-safe rack, and bake for 15 to 18 minutes, or until they are lightly browned and cooked through.
And there you have it! Delicious, juicy meatballs that are perfect for your wedding soji or any other dish you wish to use them in. Enjoy!
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Broth: Use chicken broth or alternatives
The broth is the base of your wedding soup, so it's important to get it right. The good news is that it's easy to make and you can use alternatives to chicken broth if you prefer.
Using Chicken Broth
Chicken broth is the most common choice for wedding soup and it's likely that you already have some in your pantry. It provides a rich and savoury base for your soup.
Using Other Broths
You can also use beef broth, or a combination of chicken and beef broth, for a heartier flavour. If you're vegetarian or vegan, you can use vegetable broth as an alternative.
Fortifying Your Broth
For an extra flavour boost, try fortifying your broth with wine and plenty of vegetables. Dry white wine adds a touch of acidity to balance out the richness of the broth.
Storing Your Broth
If you're making your broth in advance, it can be stored in the refrigerator for up to four days or frozen for up to three months.
Adding Broth to Your Soup
When you're ready to make your wedding soup, simply bring your broth to a boil in a large pot and add your other ingredients. The amount of broth you use will depend on how brothy you like your soup. You can always add more broth or water when reheating if it seems too thick.
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Vegetables: Include escarole and carrots
Vegetables: Escarole and Carrots
Escarole and carrots are two of the key vegetables in Italian wedding soup. Here's how to prepare and incorporate them into your soup:
Preparing the Vegetables
- For escarole, choose a broad-leafed, less bitter form of endive. Wash and trim the leaves, removing any tough stems, and tear the leaves into bite-sized pieces. You'll need about 2 cups of thinly sliced or 6 cups of lightly packed escarole.
- For carrots, select 1 to 1 1/4 cups of carrots and dice them into 1/4-inch pieces to ensure they cook evenly in the soup.
Adding Vegetables to the Soup
- In a large pot, heat some olive oil over medium-high heat. Add the carrots, along with other aromatic vegetables like onions and celery. Sauté until softened, which usually takes around 6 to 8 minutes.
- Next, add the escarole to the pot. You can also add other greens like spinach, kale, or Swiss chard at this stage if you wish.
- Pour in the chicken or beef broth and bring the mixture to a boil. You can also add pasta or couscous to the pot at this point, depending on your preference.
- Reduce the heat and simmer until the pasta or couscous is cooked to your desired doneness. Taste and adjust seasoning as needed.
- Finally, add the meatballs back to the pot and let them warm through. Your Italian wedding soup is now ready to be served!
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Pasta: Use orzo or other small pasta
Italian wedding soup is a versatile dish, and you can use any small pasta you have on hand. The pasta is an important part of the soup, adding texture and heartiness.
Orzo is a type of pasta that resembles rice and is a popular choice for Italian wedding soup. It is small and works well in the soup without overwhelming the other ingredients.
Other small pasta varieties that can be used include acini de pepe, ditalini, and pearl couscous (also known as Israeli couscous). These pastas are similar in size to orzo and will give a comparable result.
If you are unable to find any of these specific types of pasta, any small, short pasta will work. For example, mini shells or similar shapes will be perfect.
However, it is important to note that regular couscous should not be used as it will absorb too much liquid. If using couscous, be sure to use pearl couscous, which is more like a pasta and will hold its shape better in the soup.
Additionally, it is recommended to cook the pasta separately from the soup to prevent it from absorbing too much broth during storage. The pasta can be added directly to the serving bowls, and the soup ladled on top. This ensures that the pasta remains al dente and does not become overcooked or mushy.
By following these tips, you can ensure that your Italian wedding soup has the perfect pasta texture and consistency.
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Flavour Enhancers: Add hot sauce, Worcestershire sauce, and mustard powder
Flavour Enhancers
Add a teaspoon each of hot sauce, Worcestershire sauce, and mustard powder to your wedding soup to enhance its flavour. These ingredients will add a subtle kick to the dish without being overpowering.
For the hot sauce, Frank's Hot Sauce is a great option as it won't make the soup too spicy. These flavour enhancers can be added when you add the Italian seasoning.
Meatballs
The meatballs in wedding soup are typically made with a combination of ground beef and Italian sausage, along with other ingredients like breadcrumbs, Parmesan cheese, eggs, garlic, and herbs. To enhance the flavour of the meatballs, you can brown them in a skillet before adding them to the soup. This adds a nice colour and texture to the outside and creates "fond" (brown remnants) that dissolve into the soup, enhancing the overall flavour.
When forming the meatballs, it's important to make them nice and small, about 3/4 inch to 1 inch in diameter. This ensures they cook evenly and are the perfect bite-sized portion for soup.
Pasta
The type of pasta used in wedding soup is typically small, such as acini di pepe, ditalini, or orzo. It's recommended to cook the pasta separately from the soup to prevent it from absorbing too much broth during storage. You can then add the cooked pasta directly to the serving bowls and ladle the soup on top.
Storage and Reheating
Wedding soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 3-4 months. When freezing, it's best to store the soup without the pasta to prevent it from getting soggy. Simply boil fresh pasta when you're ready to serve the frozen soup.
To reheat, thaw the soup overnight in the refrigerator if frozen, then warm it on the stovetop over medium heat until simmering.
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Frequently asked questions
You will need ground beef, egg, breadcrumbs, Parmesan, basil, onion powder, chicken broth, escarole, orzo pasta, and carrots. You can also add garlic, spinach, and Italian sausage.
Combine the ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder, and shape the mixture into small meatballs.
Boil the broth and add the escarole, orzo pasta, carrot, and meatballs. Cook at a slow boil until the pasta is al dente.
It should take less than an hour to make this soup.
Yes, you can make this soup in advance and store it in an airtight container in the fridge for up to four days. You can also freeze it for up to three months.
