Soups

Italian Wedding Soup

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Unveiling the Delight of Italian Wedding Soup

Indulge in the culinary marvel that is Italian Wedding Soup, a delightful symphony of tender meatballs, fresh veggies, and pasta, all immersed in a rich and flavorful broth. The anticipation at our home reaches its peak whenever this exquisite dish graces our table, especially for my meatball-loving kids. The term “wedding soup” stems from the Italian phrase minestra maritata, translating to “married soup,” symbolizing the harmonious union of flavors akin to a blissful marriage.

Crafting the Essence:

Traditionally, Italian wedding soup relies on a slow-cooked homemade chicken stock, but to save time without compromising on taste, I opt for a blend of high-quality store-bought broth enriched with wine and an abundance of vegetables. The secret ingredient in the meatballs, ground sausage, elevates the flavor profile, eliminating the need for excessive seasonings. While rolling the multitude of mini meatballs might seem a bit tedious.

Building the Symphony: The Culinary Choreography

Italian wedding soup stands as a hearty, complete meal in itself. To enhance the dining experience, serving it with warm bread and a crisp salad is highly recommended. Now, let’s unravel the culinary ballet involved in creating this Italian masterpiece.

Ingredients for Italian Wedding Soup

Note: Use regular (non-low-sodium) chicken and beef broth for optimal flavor.

For the Meatballs:

1 large egg

3 tablespoons finely chopped fresh chives

2 teaspoons finely chopped fresh sage

2 cloves garlic, minced

¾ lb 85 or 90% lean ground beef

½ lb sweet or hot Italian sausage, casings removed

½ cup grated Parmigiano Reggiano

⅓ cup Italian seasoned bread crumbs

¼ teaspoon salt

For the Soup:

2 tablespoons olive oil

1 medium yellow onion, diced

2 large carrots, diced

2 stalks celery, diced

6 cups high-quality chicken broth

2 cups high-quality beef broth

2 cups water

½ cup dry white wine (optional)

1 bay leaf

½ teaspoon salt

¼ teaspoon white pepper (or black pepper)

1 cup small pasta such as ditalini

4 oz fresh spinach, stems trimmed and roughly chopped

Parmigiano Reggiano, for serving

Act I: Making the Meatball Ballet

Preheat the oven to 350°F.

Line a baking sheet with foil, set an oven-proof rack over it, and spray with nonstick cooking spray.

In a large bowl, combine the beaten egg, chives, sage, garlic, ground beef, sausage, cheese, breadcrumbs, and salt.

Roll the mixture into tablespoon-size balls and place on the prepared rack.

Bake for 15-18 minutes until browned and cooked through.

Act II: Symphony of Soup Creation

Heat olive oil in a large pot. Add onions, carrots, and celery; cook until softened.

Pour in chicken broth, beef broth, water, wine, bay leaf, salt, and pepper. Bring to a boil.

Add pasta and cook until al dente, approximately 8-10 minutes.

Adjust seasoning, reduce heat, and add spinach and meatballs.

Simmer until spinach wilts and meatballs are warmed through.

Ladle into bowls, sprinkle with Parmigiano Reggiano, and serve.

Italian Wedding Soup

0.0 from 0 votes
Recipe by admin Course: SoupsCuisine: Italian
Servings

8

servings
Prep time

50

minutes
Cooking time

30

minutes
Calories

359

kcal

Italian Wedding Soup Express.

Ingredients

  • For the Meatballs:
  • 1 large egg

  • 3 tbsp finely chopped fresh chives

  • 2 tsp finely chopped fresh sage

  • 2 cloves garlic, minced

  • ¾ lb 85 or 90% lean ground beef

  • ½ lb sweet or hot Italian sausage, casings removed

  • ½ cup grated Parmigiano Reggiano

  • ⅓ cup Italian seasoned bread crumbs

  • ¼ tsp salt

  • For the Soup:
  • 2 tbsp olive oil

  • 1 medium yellow onion, diced

  • 2 large carrots, diced

  • 2 stalks celery, diced

  • 6 cups high-quality chicken broth

  • 2 cups high-quality beef broth

  • 2 cups water

  • ½ cup dry white wine (optional)

  • 1 bay leaf

  • ½ tsp salt

  • ¼ tsp white pepper (or black pepper)

  • 1 cup small pasta such as ditalini

  • 4 oz fresh spinach, stems trimmed and roughly chopped

  • Parmigiano Reggiano, for serving

Directions

  • Preheat oven to 350°F. Line a baking sheet with foil and place an oven-proof rack over it. Spray with nonstick cooking spray.
  • In a large bowl, combine beaten egg, chives, sage, garlic, ground beef, sausage, Parmigiano Reggiano, breadcrumbs, and salt.
  • Roll mixture into tablespoon-size balls and place on the prepared rack. Bake for 15-18 minutes until browned and cooked through. Set aside.
  • In a large pot, heat olive oil. Add onions, carrots, and celery. Cook until softened, about 8 minutes.
  • Pour in chicken broth, beef broth, water, wine, bay leaf, salt, and pepper. Bring to a boil.
  • Add pasta and cook until al dente, approximately 8-10 minutes.
  • Adjust seasoning, reduce heat, and add spinach and meatballs. Simmer until spinach wilts and meatballs are warmed through.
  • Ladle into bowls, sprinkle with Parmigiano Reggiano, and serve.

Notes

  • Freeze the soup for up to 3 months, adding pasta when reheating. Defrost in the refrigerator for 12 hours, then simmer on the stovetop until pasta is tender.

Nutrition Facts

  • Calories: 359kcal
  • Carbohydrates: 16g
  • Protein: 23g
  • Fat: 22g
  • Cholesterol: 83mg
  • Sodium: 930mg
  • Fiber: 2g
  • Sugar: 5g

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