Description of this Recipe
Italian Wedding Soup, or minestra maritata (married soup), is a hearty and comforting soup featuring tiny meatballs, tender greens, and pasta in a flavorful broth. It’s a delightful combination of textures and tastes that’s both satisfying and nourishing. This recipe stays true to the traditional flavors while offering clear instructions and helpful tips to ensure a delicious outcome every time.
Why You Will Love This Recipe
This Italian Wedding Soup recipe is a guaranteed crowd-pleaser for several reasons:
- Flavorful and Comforting: The savory meatballs, tender vegetables, and delicate pasta combine to create a deeply satisfying and heartwarming dish.
- Easy to Make: Despite its sophisticated flavor profile, this soup is surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions.
- Wholesome and Nutritious: Packed with protein, vegetables, and essential nutrients, this soup is a healthy and nourishing meal option for the whole family.
- Versatile and Customizable: You can easily adapt this recipe to suit your preferences and dietary needs by using different types of meat, vegetables, or pasta.
- Perfect for Meal Prep: This soup tastes even better the next day, making it an ideal choice for meal prepping and enjoying throughout the week.
Ingredients:
Meatballs
- 8 oz lean ground beef
- 8 oz ground pork
- ½ cup fresh hearty white bread crumbs
- ¼ cup chopped fresh parsley
- 1 ½ tsp minced fresh oregano
- ½ cup finely shredded parmesan
- 1 large egg
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp olive oil (for browning)
Soup
- 1 Tbsp olive oil
- 1 ¼ cups diced carrots (¼-inch dice)
- 1 ¼ cups diced yellow onion
- ¾ cup diced celery (¼-inch dice)
- 4 cloves garlic, minced
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini de pepe or orzo pasta
- 6 oz fresh spinach, chopped
- Finely shredded parmesan, for garnish
Preparation:
Step 1: Prepare the Meatballs.
In a large bowl, gently combine the ground beef, ground pork, fresh bread crumbs, chopped parsley, minced oregano, finely shredded parmesan cheese, one large egg, salt, and freshly ground black pepper. It’s crucial not to overmix the ingredients; mix until just combined to ensure the meatballs remain tender and don’t become tough. Overmixing can lead to a dense and less palatable meatball.
Step 2: Shape the Meatballs.
Shape the mixture into small meatballs, aiming for a diameter of approximately 3/4 to 1 inch. These small meatballs are a hallmark of Italian Wedding Soup, ensuring they cook quickly and distribute evenly throughout the soup. Uniformity in size is also helpful for even cooking.
Step 3: Brown the Meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. This step is essential for developing a rich, savory crust on the meatballs, which contributes to the overall flavor of the soup. Brown the meatballs in batches, ensuring not to overcrowd the skillet, as this can lower the oil temperature and result in steamed rather than browned meatballs. Brown the meatballs on 2-3 sides for about 4 minutes total per batch. Transfer the browned meatballs to a plate lined with paper towels to drain excess oil.
Step 4: Sauté the Vegetables.
In a large pot, heat another tablespoon of olive oil over medium-high heat. Add the diced carrots, diced yellow onion, and diced celery. Sauté these vegetables until they soften, which should take approximately 6-8 minutes. Sautéing the vegetables first helps to develop their natural sweetness and creates a flavorful base for the soup. Be sure to stir frequently to prevent burning.
Step 5: Add Garlic and Chicken Broth.
Add the minced garlic to the pot and sauté for 1 minute longer, until fragrant. Garlic burns easily, so it’s best to add it towards the end of the sautéing process to prevent it from becoming bitter. Pour in the low-sodium chicken broth and season generously with salt and freshly ground black pepper to taste. Bring the mixture to a boil.
Step 6: Cook the Pasta and Meatballs.
Once the broth is boiling, add the acini de pepe or orzo pasta and the browned meatballs to the soup. Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Cooking the pasta and meatballs together allows the pasta to absorb the flavors of the broth and the meatballs to finish cooking through.
Step 7: Add Spinach and Finish.
In the last minute of cooking, add the chopped fresh spinach to the soup. The spinach will wilt quickly, adding a vibrant green color and a boost of nutrients to the soup. Stir to incorporate the spinach evenly.
Step 8: Serve.
Serve the Italian Wedding Soup hot, garnished generously with finely shredded parmesan cheese. The parmesan cheese adds a salty, savory element that complements the other flavors of the soup.
Cooking Rating:
Easy
Serving Suggestions:
- Serve as a hearty and satisfying main course.
- Pair with crusty bread for dipping into the flavorful broth.
- Serve alongside a simple green salad for a complete meal.
- Garnish with extra parmesan cheese and a sprinkle of fresh parsley for added flavor and visual appeal.
Tips:
- Use High-Quality Ingredients: The flavor of this soup relies heavily on the quality of the ingredients. Choose fresh, high-quality ground meat, vegetables, and broth for the best results.
- Don’t Overmix the Meatballs: Overmixing the meatball mixture can result in tough meatballs. Mix until just combined for tender, flavorful meatballs.
- Brown the Meatballs for Added Flavor: Browning the meatballs before adding them to the soup adds depth of flavor and richness to the broth.
- Use Low-Sodium Broth: Using low-sodium broth allows you to control the saltiness of the soup and prevents it from becoming overly salty.
- Adjust the Soup Consistency: If you prefer a thicker soup, you can add a slurry of cornstarch and water to the broth in the last few minutes of cooking.
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 350-400 per serving
Protein:
Approximately 25-30 grams per serving
Sodium:
Approximately 600-800 mg per serving (depending on the broth used)
Conclusion
Italian Wedding Soup is a timeless classic that brings comfort and warmth to any table. With its savory meatballs, tender greens, and flavorful broth, it’s a dish that’s sure to be enjoyed by everyone. This recipe provides a clear and easy-to-follow guide to creating a delicious and authentic Italian Wedding Soup at home. Whether you’re cooking for a cozy family dinner or a special occasion, this soup is a perfect choice. The combination of textures and flavors, along with the satisfying nature of the dish, makes it a memorable and cherished meal. Don’t hesitate to customize the ingredients to your liking and enjoy the process of creating this heartwarming soup.
Questions and Answers About This Recipe
Q1: Can I use ground turkey instead of ground beef and pork in the meatballs?
A: Yes, you can definitely substitute ground turkey for either the ground beef or ground pork in the meatballs. Ground turkey is a leaner option that will still provide a good flavor and texture. Just be mindful that ground turkey can sometimes be drier, so you might want to add a little extra olive oil or a touch more breadcrumbs to keep the meatballs moist.
Q2: What can I use if I don’t have acini de pepe pasta?
A: If you can’t find acini de pepe pasta, orzo is an excellent substitute. It has a similar small shape and cooks in about the same amount of time. Other small pasta shapes like ditalini or stelline (tiny star pasta) would also work well. The key is to choose a small pasta shape that won’t overpower the soup.
Q3: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. First, brown the meatballs in a skillet as directed in the recipe. Then, sauté the carrots, onions, and celery in the same skillet before transferring them to the slow cooker. Add the browned meatballs, chicken broth, and seasonings to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking and the spinach during the last 5 minutes.
Q4: How long does Italian Wedding Soup last in the refrigerator?
A: Italian Wedding Soup can be stored in the refrigerator for up to 3-4 days. Be sure to store it in an airtight container to maintain its freshness and prevent it from absorbing other flavors in the fridge. It’s also a good idea to let the soup cool completely before refrigerating it.
Q5: Can I freeze Italian Wedding Soup?
A: Yes, Italian Wedding Soup freezes well, but there are a few things to keep in mind. The pasta can become a bit soft and mushy after freezing and thawing, so you might want to cook the pasta separately and add it to the soup after reheating. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Thaw it in the refrigerator overnight before reheating.
