Mastering The Art Of Wedding Soup

Italian wedding soup is a hearty, comforting dish that combines meatballs, vegetables, and pasta in a flavoursome broth. Despite its name, the soup has nothing to do with weddings. The name comes from the Italian phrase minestra maritata, which means married soup, referring to the marriage of flavours. This soup is typically made with ground beef or Italian sausage, bread crumbs, Parmesan, and vegetables such as carrots, onions, and celery. The meatballs are browned before being added to the soup, and the pasta is cooked separately to prevent it from absorbing too much broth. Italian wedding soup is a delicious and comforting meal, perfect for a cold winter day.

Meatballs: Combine ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder and shape into small meatballs

For the meatballs, combine all the ingredients and mix well. You'll need to start with good-quality ground beef; this is key—the higher the quality, the better the flavor and texture of your meatballs. To this, add an egg; it will act as a binder, holding the meatballs together. The egg also adds richness and a tender texture. Next, add breadcrumbs; these will soak up the moisture and ensure your meatballs are moist and tender. Breadcrumbs also add a little extra texture and body to the meatballs. Now, for flavor: add grated Parmesan cheese; it adds a sharp, savory note and a lovely salty tang. A sprinkle of basil brings a fresh, herbal fragrance, and onion powder gives a subtle onion kick without overpowering the other flavors.

Mix these ingredients well, using your hands to ensure an even distribution of the ingredients. The mixture should be uniform in color and texture. Now, shape the mixture into small meatballs. Keep them bite-sized, rolling them between your palms to get an even, smooth shape. This recipe is all about dainty, delicate meatballs, so keep them small and elegant. You can roll them gently after shaping to ensure they are compact and will hold their shape during cooking.

Once shaped, the meatballs are ready to be added to the soup. They will cook gently in the broth, absorbing all the delicious flavors of the soup as they cook. The meatballs will be tender and juicy, full of savory flavor from the cheese and herbs, and have a wonderful, soft texture from the breadcrumbs and egg. It is a simple yet effective way to add flavor and heartiness to your wedding soup.

A good meatball should be tender and juicy, and these meatballs will deliver just that. The combination of beef, egg, and breadcrumbs ensures a soft, yielding texture, while the Parmesan and basil add a punch of flavor that elevates these meatballs above the ordinary. This step is a great make-ahead option; the meatballs can be prepared and frozen, ready to be added to the soup when needed, making this recipe a convenient and impressive dish for any home cook.

Broth: Use chicken broth, or another broth of your choice

Broth is a key component of wedding soup, providing a savoury and rich base for the other ingredients. While chicken broth is the most popular choice, you can use any broth of your preference.

For a traditional wedding soup, use chicken broth as your base. Bring the broth to a boil in a large pot and add your other ingredients such as meatballs, pasta, and vegetables. You can also add a bay leaf to infuse the soup with a subtle, earthy flavour. If you want to make the soup even more savoury, you can fortify the broth with some wine.

If you want to experiment with the recipe, you can try using beef broth, or a combination of chicken and beef broth, as an alternative to chicken broth. You can also try using vegetable broth for a vegetarian option.

Remember to taste your soup as you go and adjust the seasoning as needed. You can always add more broth if the soup becomes too thick during storage or reheating.

Vegetables: Include escarole and carrots. You can also add onions or celery

Vegetables are a key component of Italian wedding soup, adding colour, flavour, and nutrition. The soup traditionally includes escarole and carrots, with the option to add onions and celery.

Escarole, a mildly bitter leafy green, is a staple in Italian wedding soup. It holds up well to longer cooking times and adds a unique flavour to the broth. Before adding escarole to the soup, be sure to clean and chop the leaves, discarding any rough outer leaves and the core. You can also prepare the escarole in advance and store it in the refrigerator until you're ready to cook. When adding escarole to the soup, it's best to add it in batches, gradually wilting the leaves in the broth.

Carrots are another essential vegetable in Italian wedding soup, providing colour, sweetness, and nutrition. To prepare, simply chop the carrots into small pieces or slices. You can also grate the carrots to add a different texture to the soup.

While onions and celery are optional, they can enhance the flavour of the soup and add more colour and texture. Onions, especially yellow onions, are important flavour builders and can be diced or minced, depending on your preference. Celery, on the other hand, adds a nice crunch and freshness to the soup. Be sure to chop the celery into small pieces to ensure even cooking.

Pasta: Use orzo, or another small pasta

Orzo is a small pasta that's cut in the shape of short-grain rice. It's made from durum wheat, semolina flour, and water. It's a versatile pasta that can be used in soups, salads, and pasta dishes.

When cooking orzo, bring a medium pot of salted water to a boil. Add a cup of orzo and stir. Set a timer for 7-10 minutes, depending on the package instructions, and stir occasionally. Drain the orzo, and if you're using it for a sauce, reserve a cup of the pasta water to help thicken the sauce.

Orzo is a great choice for Italian Wedding Soup because it's a small pasta that can be cooked separately and added to the soup just before serving. This ensures that the orzo doesn't absorb too much broth during storage. It's best to undercook the orzo slightly, as it will continue to cook in the soup.

If you don't have orzo, you can use other small pasta shapes such as ditalini, acini de pepe, or stelline. You could also use arborio rice, which has a similar texture and size, but keep in mind that the flavor will be quite different.

Flavour enhancers: Add hot sauce, Worcestershire sauce, and mustard powder

Flavour Enhancers

Add a few drops of hot sauce, Worcestershire sauce, and mustard powder to your wedding soup to give it a flavour boost. Here's how to use these ingredients effectively:

Hot Sauce

Hot sauce is a combination of heat, sweet, and savoury elements. The type of chilli peppers used will determine the heat level and flavour of your hot sauce. Experiment with different peppers to find a combination that suits your taste. In addition to peppers, you can add fruits or vegetables for sweetness, such as pineapple, apple, or mango. For savoury notes, include ingredients like onions, garlic, and salt. You can also add other spices like cumin or turmeric. Remember to measure your ingredients by weight or volume for consistency.

Worcestershire Sauce

Worcestershire sauce is a savoury, tangy, and spiced condiment that enhances the flavour of many dishes. It pairs well with red meat, mushrooms, eggplant, cheese, and tomatoes. Use it sparingly during cooking to boost the savoury notes of your soup. A few drops can also be added to a finished dish, such as a steak or scrambled eggs.

Mustard Powder

Mustard powder, made from grinding mustard seeds, adds a tangy flavour and mild heat to your dishes. It is a versatile ingredient that can be used in spice blends, dressings, sauces, and marinades. When mixed with water, it forms a paste that can be used in salad dressings or dips. A small amount of mustard powder can be sprinkled into soups to add subtle heat and tanginess. It is also a key ingredient in devilled eggs, spice rubs, and spice blends like garam masala.

Frequently asked questions