Hearty Wedding Soup With Endive: A Step-By-Step Guide

Italian wedding soup is a hearty dish that combines meat and vegetables in a flavoursome broth. The name comes from the Italian phrase minestra maritata, which means married soup, referring to the combination of ingredients and their flavours. The soup typically includes meatballs made from ground beef or pork, eggs, breadcrumbs, parmesan, and herbs. The soup also includes a combination of vegetables such as escarole, endive, spinach, and carrots. To make the soup, the meatballs are cooked first, either by baking or frying, and then added to a broth with the vegetables and pasta. The soup is usually served with parmesan cheese and can be stored in the refrigerator for up to several days.

Meatballs: Combine ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder

To make the meatballs for your wedding soup, you'll need to combine ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder. Here's a detailed guide:

Firstly, gather your ingredients. For the meatballs, you will need ground beef, an egg, dry breadcrumbs, grated Parmesan cheese, basil (fresh or dried), and onion powder. You can adjust the quantities of each ingredient to your taste, but make sure you have enough to form a good number of meatballs.

Next, in a large mixing bowl, combine all the ingredients. Use your hands to mix them thoroughly, ensuring an even distribution of flavours. Be careful not to overwork the meat, as this can affect the texture of the meatballs.

Once everything is combined, start shaping the mixture into small meatballs. They should be around 3/4 inch to 1 1/2 inches in diameter. This size ensures they cook evenly in the soup and creates a nice ratio of meat to other ingredients in each bite. Place the formed meatballs on a plate or tray while you prepare the rest.

At this point, you have a few options for cooking the meatballs. You can bake them in the oven, pan-fry them, or boil them directly in the soup. Each method will give them a slightly different texture and flavour, so choose based on your preference. If you want a crispier texture, baking or pan-frying is a good option. If you want to save time and reduce the number of dishes, boiling them in the soup is a convenient choice.

If you choose to bake the meatballs, preheat your oven to around 400°F and line a baking sheet with parchment paper. Place the meatballs on the prepared sheet, making sure they are not touching. Bake them for about 10 minutes, and then change the oven setting to broil and cook for an additional 5 minutes to give them a nice golden colour. Transfer the cooked meatballs to a paper towel-lined plate to absorb any excess grease.

If you prefer to pan-fry the meatballs, heat a small amount of oil in a non-stick skillet over medium-high heat. Add the meatballs in batches to avoid overcrowding the pan, and cook them until they are browned on all sides, turning them occasionally. This should take around 3 to 5 minutes. Transfer the cooked meatballs to a plate lined with paper towels while you cook the remaining batches.

Alternatively, if you opt to boil the meatballs directly in the soup, simply add them to the broth once it has reached a boil and simmer until they are cooked through.

Now your meatballs are ready to be added to your wedding soup with endive! Follow your chosen soup recipe, adding the meatballs at the appropriate stage, and enjoy the delicious combination of flavours.

Broth: Use chicken broth or alternatives like beef or vegetable broth

Broth forms the base of Italian wedding soup and is essential to the dish's overall flavour. While the soup is called Italian wedding soup, it is worth noting that it does not traditionally feature at weddings. The name comes from the Italian phrase "minestra maritata", which means married soup, referring to the combination of ingredients and the flavour they produce.

Chicken broth is the most common type of broth used in Italian wedding soup, but alternatives such as beef or vegetable broth can also be used. The type of broth you choose will depend on your personal preference and what you have available.

If you opt for chicken broth, it is recommended to use a low-sodium variety. This will allow the other flavours in the soup, such as the meatballs and greens, to shine through without being overpowered by the saltiness of the broth.

For a more robust flavour, you could use beef broth. This will add a richer, heartier taste to the soup. Alternatively, vegetable broth is a great option for vegetarians or those looking for a lighter flavour.

Regardless of the type of broth you choose, the key is to use a good-quality product. This will ensure that your Italian wedding soup has a delicious, well-rounded flavour.

In addition to the type of broth, the amount you use can also be adjusted to suit your taste. Some recipes call for a larger quantity of broth, resulting in a soup with a thinner consistency. Others use less broth, creating a thicker, heartier soup.

Finally, don't be afraid to experiment with different types of broth to find the perfect flavour combination for your Italian wedding soup.

Vegetables: Use endive, escarole, spinach, kale, or carrots

The vegetables you choose to include in your Italian wedding soup will depend on your taste preferences and what you have available. The most traditional green vegetables used in Italian wedding soup are endive and escarole, but you can also use spinach, kale, or carrots.

If you're using spinach, baby spinach leaves are a good option, and they require a shorter cooking time than other greens. Curly endive is a good choice if you're looking for a bitter green that maintains its texture. It also adds a nice chew to the soup and balances the flavours of the broth and meatballs with its bitterness. If you're unable to find endive, kale is a better substitute than spinach because of its texture.

When adding the greens to your soup, you'll want to add them towards the end of the cooking process. For spinach, add it during the last minute of cooking. For endive, escarole, or kale, add them along with the pasta, as they'll need a longer cook time.

Pasta: Use orzo, acini di pepe, or any other small pasta

When making Italian wedding soup, it's important to use a small pasta shape. This is because the soup is already quite dense with meatballs, meat, and vegetables, so a larger pasta would be too filling. Plus, a small pasta shape complements the bite-sized meatballs.

Orzo is a popular choice for Italian wedding soup. These rice-shaped pasta pieces are small enough that they can be cooked directly in the soup without getting soggy. Orzo is also a good option if you can't find acini di pepe.

Acini di pepe is the most common pasta used in Italian wedding soup. These tiny, round pasta pieces are about the size of a peppercorn and can be found in most grocery stores. Despite their small size, they hold up well in soup without getting mushy.

Other small pasta shapes that can be used include ditalini, tiny stars, and small letters (such as those used in alphabet soup). You could even use a small shell shape, as seen in some photos. Ultimately, any small pasta shape will work, so feel free to use your favourite.

Assembly: Cook meatballs first, then assemble the soup

To make the meatballs for your wedding soup, you'll need to preheat your oven to 400° F and line a large baking sheet with parchment paper.

In a large bowl, combine all of the meatball ingredients, which can include ground pork, ground beef, onion, garlic, parsley, salt, a large egg, breadcrumbs, and parmesan cheese. Use your hands to mix the ingredients, being careful not to overwork the meat.

Roll the mixture into small, inch-sized meatballs and place them on the prepared baking sheet, making sure they aren't touching. You may need to bake the meatballs in batches. Bake for 10 minutes, then change the heat setting to broil and cook for an additional 5 minutes. The meatballs should be golden brown and slightly crispy on the outside. Transfer the meatballs to a paper towel-lined plate to absorb any excess grease.

While the meatballs are cooking, you can start preparing the broth for your soup. Heat some olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and minced garlic and sauté until the onion is soft and translucent, being careful not to brown them.

Next, add the chicken broth and bring it to a boil. You can also add white wine at this point if you'd like. Once the broth is boiling, add the pasta and cook for about 5-6 minutes.

Now it's time to add the meatballs to the pot. Return the broth to a boil and cook for another 5 minutes or so. If using curly endive, add it to the pot and cook until it's wilted, which should take around 20 minutes. If you're using other types of greens, such as spinach, you can add them to the pot just a few minutes before serving.

Finally, stir in any fresh herbs or spices, such as oregano or parsley, and season with salt and pepper to taste. Serve your wedding soup hot, garnished with Parmesan cheese if desired.

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