Introduction to Italian Wedding Soup
What is Italian Wedding Soup and Why is it Loved?
Italian Wedding Soup is a heartwarming dish that beautifully showcases the simple yet delicious flavors of Italian cuisine. Traditionally made with tiny meatballs, fresh greens, and delightful pasta, this soup is not only a testament to the versatility of ingredients but also a celebration of communal dining. The name might suggest a romantic connection, but it actually stems from the Italian phrase "minestra maritata," meaning "married soup," which refers to the harmonious pairing of meat and vegetables.
So why is it so beloved? For many, Italian Wedding Soup evokes cherished memories of family gatherings and Sunday dinners. With its rich, savory broth and wholesome ingredients, it's a comforting choice for any occasion, from a chilly weeknight to a festive gathering. Plus, its adaptability allows you to customize it according to your taste preferences—feel free to experiment with different greens or spices!
The ease of preparing this soup, combined with the satisfying result, makes it a go-to recipe for young professionals. It's an unforgettable dish that not only warms the belly but also nourishes the soul.
For a delicious homemade experience, try your hand at making this comforting soup with my full recipe below.
Ingredients for Italian Wedding Soup
Creating the perfect Italian Wedding Soup begins with gathering the right ingredients. Each component is crucial in building flavors that will warm your heart and soul.
For the Meatballs
- 1 lb. ground sausage (a blend of turkey and beef works beautifully)
- 1 egg for binding
- ½ cup bread crumbs to add texture
- ¼ cup grated Parmigiano Reggiano, because cheese makes everything better
- ¼ teaspoon kosher salt for seasoning
- ½ teaspoon chopped parsley for freshness
- ½ teaspoon Italian seasoning to capture those vibrant flavors
- 1 teaspoon olive oil to keep things moist
For the Soup
- 2 tablespoons olive oil to sauté your veggies
- 1 cup chopped onions for depth
- ½ cup chopped celery (about two ribs) for crunch
- ½ cup chopped carrots to add sweetness
- 1 leek, chopped (white and light green parts) for a unique flavor
- 4 cloves garlic, minced to evoke delicious aroma
- 4 cups low-sodium chicken broth for a flavorful base
- ¾ cup uncooked small pasta (like ditalini or orzo) that absorbs all that good broth
- 2 cups baby spinach, sliced thin for a fresh finish
For Serving
- Grated Parmigiano Reggiano to sprinkle on top
- Minced fresh parsley for a pop of color and flavor
By preparing these ingredients, you set the stage for a delightful Italian Wedding Soup that will impress your friends and family alike. For tips on perfecting the flavors, check out this guide on soup broths and how to make meatballs. Enjoy the cooking journey!
Preparing Italian Wedding Soup
Making Italian Wedding Soup is not just about cooking—it's an experience that brings warmth and flavor to any gathering. Whether you're cozying up for a weeknight dinner or hosting friends for a weekend meal, this hearty dish is bound to impress. Let’s dive into how to prepare this delicious soup step-by-step!
Preheat the oven and prepare meatballs
First things first: you’ll want to preheat your oven to 350°F (175°C). While that’s heating up, it's time to prepare those flavorful meatballs—the heart of the dish! Grab a large bowl and combine:
- 1 lb. ground sausage (mixing turkey and beef makes for a nice balance)
- 1 egg
- ½ cup of breadcrumbs
- ¼ cup grated Parmigiano Reggiano
- A pinch of kosher salt, chopped parsley, and Italian seasoning
- A teaspoon of olive oil
Mix everything up until it’s well combined—using your hands can work wonders here! Form the mixture into small meatballs, no larger than 1 inch in diameter. You'll want about 30 to 40 little bites of goodness. Place them on a baking sheet lined with parchment paper or lightly oiled foil, ready for the oven.
Bake the meatballs
Slide the baking sheet into your preheated oven and let those meatballs bake for 15 to 20 minutes. They should be lightly browned and cooked through by the time you take them out, filling your kitchen with divine aromas that will have everyone eagerly waiting for dinner!
Sauté vegetables for the soup
While your meatballs are baking, let’s shift focus to the soup base. In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers. Toss in:
- 1 cup chopped onions
- ½ cup chopped celery
- ½ cup grated carrots
- 1 chopped leek (just the white and light green parts)
- 4 cloves minced garlic
Sauté everything for about 8 minutes, or until the vegetables are nice and soft. Stir in the garlic for the last minute to unleash its fragrant magic.
Add broth and cook pasta
Now, pour in 4 cups of low-sodium chicken broth. For added flavor, you can include a teaspoon of chicken bouillon at this stage. Bring the broth to a gentle boil. Once it’s bubbling, introduce ¾ cup of small pasta (like ditalini or orzo) and the baked meatballs. Adjust your heat to keep it at a simmer, allowing the pasta to cook until tender, usually around 10 minutes.
Combine meatballs and finish the soup
Once the pasta has cooked to perfection, lower the heat and stir in 2 cups of sliced baby spinach. This is where your Italian Wedding Soup reaches its final flourish! Give it a taste and adjust the seasoning as needed. Serve your soup warm, topped with freshly grated Parmigiano Reggiano and a sprinkle of minced parsley.
This effortlessly flavorful dish is sure to be a hit! Enjoy every bite of your homemade Italian Wedding Soup, and watch as it brings smiles around your dinner table.
For more inspiration on Italian dishes, check out Serious Eats for fine tips and recipes!
Variations on Italian Wedding Soup
Use Different Greens
While traditional Italian Wedding Soup features baby spinach, don’t hesitate to mix it up! You can try Swiss chard, kale, or even arugula for a peppery twist. Each green brings unique nutrients and flavors to the table. Consider looking at resources like Healthline for benefits of different greens. Experiment with what you have on hand or whatever is in season!
Swap Proteins
Feeling adventurous? Substitute the usual meatballs with turkey meatballs or even lean beef. For a vegetarian option, plant-based meatballs can easily mimic that comforting texture and flavor. Not only do these swaps customize your dish, but they can also cater to various dietary needs without sacrificing the heartwarming essence of Italian Wedding Soup.
Cooking tips and notes for Italian Wedding Soup
Achieving the perfect meatball
To make perfectly tender meatballs for your Italian Wedding Soup, don’t overmix the ingredients. Just gently combine them until everything is incorporated, and consider using a mix of turkey and beef for a delightful flavor. Keeping the meatballs small helps them cook evenly and ensures they soak up the delicious broth.
How to thicken or enrich your soup
If you prefer a heartier soup, you can easily thicken your Italian Wedding Soup by adding an extra ¼ cup of small pasta or using a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) added towards the end of cooking. This will give your broth a satisfying richness without losing its delightful character.
These tips will elevate your soup to crowd-pleaser status, ensuring everyone at your table leaves satisfied! For more information on soup-making techniques, check out The Kitchn.
Serving suggestions for Italian Wedding Soup
Ideal garnishes
To elevate your Italian Wedding Soup, consider garnishing it with a generous sprinkle of freshly grated parmigiano reggiano. This adds a delightful umami richness. A handful of minced fresh parsley brings a pop of color and brightness. For an extra layer of flavor, you might even drizzle a touch of high-quality olive oil over the soup just before serving.
Pairing with sides
This hearty soup pairs beautifully with a variety of sides. Think about serving it alongside crusty garlic bread or a simple mixed green salad with a light vinaigrette. For something a little more indulgent, try pairing it with cheesy focaccia or crispy Italian flatbreads—the perfect partners to soak up every last drop! If you're feeling adventurous, explore more ideas on pairing soups with sides here.
Whether it’s for a cozy weeknight dinner or a festive gathering, these suggestions will make your experience with Italian Wedding Soup truly delightful!
Time Breakdown for Italian Wedding Soup
Preparation Time
In just 20 minutes, you'll have everything prepped and ready to go. This includes mixing up the delicious meatballs and chopping the fresh veggies that will infuse your Italian Wedding Soup with incredible flavor.
Cooking Time
The cooking process takes about 1 hour. This time allows the hearty flavors to meld beautifully as the meatballs bake and the soup simmers, creating a warm, comforting dish that’s perfect for any occasion.
Total Time
In total, you're looking at around 1 hour 20 minutes from prep to serving. This means you’ll have ample time to set the table, pour yourself a glass of your favorite beverage, and enjoy the enticing aroma wafting through your kitchen. For more soup inspiration, check out this guide on soup varieties for a deeper dive into this beloved comfort food!
Nutritional Facts for Italian Wedding Soup
Calories
A hearty bowl of Italian Wedding Soup typically contains around 250-300 calories, making it a nutritious choice for lunch or dinner while keeping your caloric intake in check.
Protein
Packed with flavor, this soup delivers a solid 18-25 grams of protein per serving from the meatballs and chicken broth, helping to keep you satisfied and energized throughout the day.
Sodium
To keep things heart-healthy, this Italian Wedding Soup recipe uses low-sodium chicken broth, resulting in approximately 600-800 mg of sodium per serving. It's a delicious way to enjoy a classic dish without the excess salt!
For more insights into healthy cooking, check out Healthline for expert advice on nutrition and meal planning.
FAQs about Italian Wedding Soup
Can I make this soup vegetarian?
Absolutely! To make a delicious Italian Wedding Soup without meat, simply substitute the meatballs with a mix of veggies or store-bought veggie patties. You can also use cooked lentils or beans as a nutritious alternative. Swap out the chicken broth for a hearty vegetable broth, and you'll have a comforting dish that everyone can enjoy!
How long can I refrigerate leftovers?
Leftover Italian Wedding Soup is perfect for meal prep! You can refrigerate it for up to three days in an airtight container. If you want to keep it longer, consider freezing it for future cozy nights—just be sure to store it in freezer-safe containers. When reheating, simmer it gently to allow the flavors to meld back together.
What type of pasta is best for this recipe?
Small pasta shapes work best in Italian Wedding Soup. I recommend using ditalini or orzo for that perfect bite! Both types cook quickly and pair beautifully with the meatballs and greens, helping create a harmonious blend of flavors in each comforting spoonful.
Conclusion on Italian Wedding Soup
In summary, Italian Wedding Soup brings warmth and comfort to any dining occasion. This delicious dish, with its savory meatballs, fresh vegetables, and delightful herbs, is sure to impress family and friends alike. Give it a try and embrace a taste of Italy right at home!
For further insights into Italian cuisine, check out the Italian Culinary Institute for more traditional recipes and cooking tips!
Italian Wedding Soup
Equipment
- baking sheet
- medium bowl
- large pot
- parchment paper or foil
Ingredients
For the meatballs
- 1 lb ground sausage (a mix of turkey and pork is nice)
- 1 whole egg
- 0.5 cup bread crumbs
- 0.25 cup grated parmigianno regianno
- 0.25 teaspoon kosher salt
- 0.5 teaspoon chopped parsley
- 0.5 teaspoon Italian seasoning
- 1 teaspoon olive oil
For the soup
- 2 tablespoons olive oil
- 1 cup chopped onions
- 0.5 cup chopped celery (about two ribs)
- 0.5 cup chopped or grated carrots
- 1 whole leek (chopped, white and light green parts only)
- 4 cloves garlic (minced)
- 0.25 cup white wine (optional)
- 4 cups low-sodium chicken broth
- 1 teaspoon chicken bouillon (such as Better than Bouillon, optional)
- 0.75 cup uncooked small pasta (such as ditalini or orzo)
- 2 cups baby spinach (sliced julienne, measure before slicing)
For serving
- grated parmigianno regianno
- minced fresh parsley
Instructions
For the meatballs
- Preheat oven to 350ºF. Line a large baking sheet with parchment paper or foil sprayed with non-stick spray (or coat with a thin layer of vegetable oil).
- Combine all ingredients in a medium bowl. Using your hands is often best to get everything uniformly mixed.
- Form small meatballs no larger than 1" across (you can use a scoop), placing them on the baking sheet as you go. This recipe makes 30 to 40 meatballs, depending on how small you make them.
- See notes for an alternative cooking suggestion before proceeding!
- Bake for 15 to 20 minutes, until the meatballs are lightly browned and cooked through.
For the soup
- Add the olive oil and heat over medium until shimmering.
- Add the onions, celery, carrots, and leeks and cook until soft, about 8 minutes.
- Stir in the garlic and continue sauteeing until fragrant (about a minute).
- If using the wine, pour it in now and let sizzle to cook off the alcohol.
- Pour in the chicken broth, plus the bouillon (if using). Raise heat to medium-high and bring to a light boil.
- Carefully add the meatballs and the pasta. Adjust heat to maintain an active simmer (e.g., reduce to about medium), and allow the soup to cook until the pasta is tender (per the time indicated on the packaging – likely about 10 minutes).
- When pasta is thoroughly cooked, reduce heat to low. Stir in the spinach. Taste, and adjust seasoning.
- Serve with grated parmesan cheese and minced parsley.
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