Hearty Wedding Soup: Ingredients And A Recipe For Love

Italian wedding soup is a hearty dish that combines meatballs, vegetables, and pasta in a flavoursome broth. The soup's name comes from the Italian phrase minestra maritata, meaning married soup, referring to the marriage of its various ingredients. To make Italian wedding soup, you'll need ground beef, Italian sausage, eggs, breadcrumbs, cheese, vegetables like onions, carrots, and celery, broth, and small pasta shapes like orzo or couscous. The soup is simple to prepare and can be customised with different types of meat, vegetables, and pasta.

Meatballs: a combination of ground beef, egg, breadcrumbs, parmesan, basil, onion powder, Italian sausage, garlic, parsley, salt and pepper

To make the meatballs for your wedding soup, you'll need a combination of ground beef, egg, breadcrumbs, parmesan, basil, onion powder, Italian sausage, garlic, parsley, salt and pepper. Here's a more detailed breakdown of the ingredients and steps:

Ingredients:

• Ground beef: This forms the base of your meatballs, providing a hearty and savoury flavour.
• Egg: This acts as a binder, helping to hold the meatballs together and giving them a tender texture.
• Breadcrumbs: These also help bind the meatballs and add extra seasoning to the mix.
• Parmesan: Grated parmesan adds a sharp, nutty flavour to the meatballs and the finished soup.
• Basil: This herb provides a fresh, slightly sweet flavour that complements the other ingredients.
• Onion Powder: Gives the meatballs a subtle onion flavour without the texture of chopped onions.
• Italian Sausage: Adds a spicy kick and extra richness to the meatballs.
• Garlic: Minced or finely chopped garlic lends a savory flavour to the meat mixture.
• Parsley: Fresh, chopped parsley adds a burst of colour and a slightly peppery taste.
• Salt and Pepper: Season to taste, enhancing the other flavours in the meatballs.

Method:

• Combine the ground beef, egg, breadcrumbs, parmesan, basil, and onion powder in a large mixing bowl. You can use a fork or your hands to gently mix the ingredients until they are well incorporated.
• Add in the Italian sausage, garlic, parsley, salt, and pepper. Continue mixing until all the ingredients are evenly distributed.
• Shape the meat mixture into small meatballs, about 3/4 inch to 1 inch in diameter. Place the meatballs on a plate or tray as you work.
• Heat some olive oil in a large skillet over medium-high heat. You'll want to cook the meatballs in batches so they have enough space to brown properly.
• Add the first batch of meatballs to the skillet and cook until they are browned on all sides, turning them occasionally. This should take around 4 minutes.
• Transfer the cooked meatballs to a paper towel-lined plate and repeat the process with the remaining meatballs. Don't worry if they are still a little pink in the middle, as they will continue cooking in the soup.
• Once all the meatballs are browned, you can move on to assembling the rest of your wedding soup.

Feel free to adjust the amounts of each ingredient to suit your taste preferences and the number of servings you desire. Enjoy crafting your delicious wedding soup!

Broth: chicken broth, beef broth, or a combination of the two

Broth is an essential component of wedding soup, providing a rich and hearty base for the other ingredients. While the soup's name and origin are disputed, the combination of flavours in the broth is often likened to a happy marriage.

Chicken broth is the most commonly used broth in wedding soup recipes. It is often used on its own, but some recipes call for a combination of chicken and beef broth for a more complex flavour. The beef broth adds a deeper, richer taste to the soup.

When making wedding soup, it is important to use regular (not low-sodium) chicken and beef broth. This is because the broth is meant to be savoury and flavourful, providing a tasty base for the meatballs, vegetables and pasta. The broth is also seasoned with ingredients like garlic, bay leaf, salt and pepper to enhance its flavour.

In addition to the type of broth used, the quantity of broth added to the soup is also important. The pasta in wedding soup tends to absorb a lot of broth, so it is often necessary to add more broth when reheating the soup or serving it with extra pasta.

Vegetables: escarole, spinach, kale, endive, carrots, onions, celery, etc

Vegetables are a key ingredient in Italian wedding soup, adding colour, flavour, and nutrition. The soup typically includes escarole, spinach, and carrots, but you can also add onions, celery, kale, endive, or other greens.

Escarole is a type of broad-leafed, less bitter endive, and is the traditional green used in Italian wedding soup. It is often used in combination with other greens, such as spinach, kale, Swiss chard, or collard greens. Escarole is trimmed and torn into bite-sized pieces before being added to the soup. It provides a subtle bitterness and a nice texture to the soup.

Spinach is another popular choice for Italian wedding soup. It can be used fresh or frozen, and is usually chopped or torn into small pieces. Spinach cooks quickly, so it is typically added towards the end of the cooking process, along with the meatballs, to ensure it doesn't overcook.

Carrots are a common ingredient in Italian wedding soup, adding a pop of colour, sweetness, and nutrition. They are typically diced or chopped into small pieces and added to the soup early in the cooking process to allow them to soften and release their flavour.

Onions and celery are also often used in Italian wedding soup, providing a flavourful base for the soup. They are usually diced or chopped and sautéed until softened before the other ingredients are added.

Feel free to get creative and experiment with different combinations of vegetables to find your favourite blend. Just remember to adjust your cooking times based on the vegetables you choose, as some may take longer to cook than others.

Pasta: orzo, acini de pepe, ditalini, couscous, etc

When it comes to the pasta for your Italian wedding soup, you have a few options. The key is to use a small pasta, and there are several varieties that work well.

Orzo is a popular choice for this soup. It is a rice-shaped pasta that is small enough to work in this soup without overwhelming it. Acini de Pepe is another excellent choice for Italian wedding soup. These tiny "peppercorn" pastas cook up quickly and are perfect for soups. Ditalini is also a good option—these small, short tubes hold their shape well and are commonly used in Italian wedding soup.

Couscous, especially pearl couscous, can also be used. Pearl couscous is more like a pasta than regular couscous and is boiled or simmered in broth. It is important to note that regular couscous will not work in this recipe as it absorbs too much liquid.

Seasoning: salt, pepper, oregano, Italian seasoning, etc

Seasoning is an important part of making Italian wedding soup. The right combination of spices can enhance the flavour of the dish and make it more enjoyable. Here are some tips and suggestions for seasoning your Italian wedding soup:

Salt and Pepper:

These are essential seasonings that provide a savoury and peppery flavour to the soup. Use them in the meatball mixture and add more to taste while cooking the soup. Be mindful of the amount of salt used, as other ingredients like broth and cheese can also contribute to the saltiness of the dish.

Oregano:

Oregano is a popular herb in Italian cuisine and can add a robust and earthy flavour to your soup. You can use either fresh or dried oregano in the meatball mixture. It is best to start with a small amount and adjust to your taste preferences.

Italian Seasoning:

Italian seasoning is a blend of various dried herbs commonly used in Italian cooking, such as basil, oregano, rosemary, and thyme. Adding Italian seasoning to your soup can enhance the overall flavour and give it an authentic Italian touch. It is typically added while cooking the vegetables or making the broth.

Other Seasonings:

In addition to the above-mentioned seasonings, you can also experiment with other herbs and spices. Some recipes suggest using fresh or dried parsley, which has a mild, fresh flavour. Additionally, you can include garlic, which is a staple in Italian cuisine and adds a savoury kick to the dish. Bay leaves can also be added to the broth to infuse a subtle, earthy flavour.

Remember, it is always better to start with smaller amounts of seasoning and adjust to your taste. You can always add more, but it is difficult to reduce the seasoning once it has been added. Happy cooking!

Frequently asked questions