Italian Wedding Soup is a timeless dish that's as heartwarming as its name suggests. Despite the romantic connotations, the name "Italian Wedding Soup" doesn't come from actual wedding celebrations. Instead, it originates from the Italian phrase minestra maritata, which means "married soup." This refers to the delightful "marriage" of flavors when tender greens and savory meat blend in perfect harmony. It’s a dish packed with warmth, satisfying textures, and delicious simplicity.
Below you’ll find a step-by-step guide to crafting this cozy comfort food in your own kitchen. Easy to make and utterly irresistible, it’s a perfect soup for any time of year!
What You'll Need:
Here’s a breakdown of the key ingredients for your Italian Wedding Soup. These bring the dish to life and create its signature flavor:
For the meatballs:
- 1 lb ground beef (or a mix of beef and pork for added flavor)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the soup:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 10 cups chicken broth
- 1 cup small pasta (acini di pepe or orzo work beautifully)
- 4 cups fresh spinach (or escarole, if you prefer)
- Salt and pepper, to taste
- Grated Parmesan and fresh parsley for garnish
How to Make Italian Wedding Soup
Step 1: Prepare the Meatballs
- Combine the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper in a large bowl. Mix well until evenly combined, but don’t overwork the mixture to keep your meatballs tender.
- Use a small scoop or your hands to roll the mixture into bite-sized meatballs, about 1 inch in diameter. Place them on a baking sheet.
Tip: For quicker prep, bake the meatballs in a 375°F (190°C) oven for 15 minutes instead of frying them. This helps you avoid splatter while ensuring they’re perfectly cooked and flavorful!
Step 2: Start the Soup Base
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion, carrots, and celery. Sauté until the vegetables soften, about 5 minutes. This step forms the aromatic backbone of your soup.
Step 3: Build the Flavor
- Pour in the chicken broth and bring it to a gentle boil.
- Add the meatballs into the simmering broth carefully. Reduce the heat to low and allow them to cook through for about 10 minutes.
Step 4: Add Pasta and Greens
- Stir in the pasta and cook until just al dente, following the time on the pasta package. Be careful not to overcook!
- Add the fresh spinach (or escarole). The heat of the soup will wilt the greens in just a few minutes, tying everything together beautifully.
Step 5: Season and Serve
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and top with a generous sprinkle of grated Parmesan and fresh parsley for garnish.
Tip: Serve with warm crusty bread to soak up all the delicious broth.
A Few Extra Tips:
- Make it ahead: Italian Wedding Soup tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 3 days.
- Customize it: If you’re feeling adventurous, swap spinach with kale or collard greens. Want a creamier twist? Stir in a splash of heavy cream right before serving.
- Freeze it: Make a big batch and freeze portions without the pasta. When reheating, cook fresh pasta separately and add it directly to the soup.
Share the Love!
Now that you have a pot of this soulful Italian Wedding Soup, it’s time to dig in! Whether you're whipping it up for a cozy night at home or wowing friends and family, this recipe is bound to please.
We’d love to hear your experience! Did you try a unique twist on the recipe, or was it love at first spoonful? Share your thoughts or variations in the comments below. Buon appetito!
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