Italian Wedding Soup

Italian Wedding Soup Recipe - Authentic & Delicious

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Italian Wedding Soup is a delicious and comforting dish that is perfect for any occasion. This soup is filled with flavorful meatballs, hearty vegetables, and pasta, all simmered in a savory chicken broth. It is a classic Italian dish that is sure to warm you up on a cold day.

History

Italian Wedding Soup has a long history dating back to ancient Roman times. The name "wedding soup" actually comes from the Italian phrase "minestra maritata," which translates to "married soup." This name refers to the perfect marriage of flavors in this dish, with the meatballs, vegetables, and pasta all coming together in harmony.

Ingredients

1 lb (454 g) lean beef, made into small meatballs using your favorite recipe
4 qt (3.78 liter) good chicken broth
2 medium carrots, scrubbed and chopped
1 large stalk of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves of garlic, minced
2 tbsp fresh basil, chopped, or 2 tsp dried basil
2 bay leaves
0.5 tsp dried oregano
black pepper to taste
red pepper flakes to taste (optional)
1 tsp lemon juice
salt to taste
10 oz (283 g) package of frozen spinach, thawed
8 oz (227 g) of uncooked orzo or other tiny pasta

How to prepare

Put the broth on to boil while you prepare the vegetables.
Add the carrots, celery, onion, garlic, seasonings, and lemon juice, but leave the salt for later.
Bring to a full rolling boil, then reduce the heat and cook until the carrots are very tender.
Add salt to taste.
Gently squeeze the thawed spinach to remove excess liquid, and add it with the pasta.
Bring back to a boil, then reduce to a simmer.
Add the meatballs and simmer gently until the pasta is well done and the meatballs are hot.
Extra cooking at a low simmer only enhances this dish.
Serve with crusty bread, and, if desired, sprinkle with good Parmesan cheese.
Enjoy!

Variations

You can add other vegetables such as zucchini, peas, or green beans to the soup for extra flavor and nutrition.
For a lighter version, you can use turkey meatballs instead of beef or pork.
You can also add a splash of white wine to the broth for a more complex flavor.

Cooking Tips & Tricks

Make sure to season the broth well with salt and pepper to enhance the flavors of the soup.

- For extra flavor, you can add a Parmesan rind to the broth while it simmers.

- To save time, you can use store-bought meatballs instead of making your own.

- Be sure to cook the pasta separately and add it to the soup just before serving to prevent it from becoming mushy.

Serving Suggestions

Italian Wedding Soup is delicious on its own, but you can also serve it with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Italian Wedding Soup is a simple dish to prepare, requiring basic cooking techniques such as chopping, simmering, and boiling. The key is to cook the vegetables until they are tender and the meatballs until they are cooked through.

Ingredient Substitutions

You can use ground turkey or chicken instead of beef for the meatballs.

- You can use any type of pasta you prefer, such as orzo or small shells.

- You can use fresh spinach instead of frozen, just be sure to chop it finely before adding it to the soup.

Make Ahead Tips

Italian Wedding Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove before serving.

Presentation Ideas

Italian Wedding Soup can be served in a bowl with a sprinkle of Parmesan cheese on top and a side of crusty bread for dipping.

Pairing Recommendations

Italian Wedding Soup pairs well with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Italian Wedding Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a pot on the stove and heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Italian Wedding Soup contains approximately 300 calories.

Carbohydrates

Each serving of Italian Wedding Soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of Italian Wedding Soup contains approximately 10 grams of fats.

Proteins

Each serving of Italian Wedding Soup contains approximately 20 grams of proteins.

Vitamins and minerals

Italian Wedding Soup is a rich source of vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

Italian Wedding Soup contains gluten from the pasta and may contain dairy if Parmesan cheese is added as a topping.

Summary

Italian Wedding Soup is a nutritious and balanced meal that is rich in proteins, vitamins, and minerals. It is a satisfying dish that is perfect for a hearty lunch or dinner.

Summary

Italian Wedding Soup is a classic Italian dish that is perfect for any occasion. With its flavorful meatballs, hearty vegetables, and savory broth, it is sure to become a favorite in your household. Enjoy this delicious and comforting soup with your family and friends!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was many years ago, when I was just a young girl visiting my aunt in Italy. She was known for her delicious homemade soups, and one day she decided to teach me how to make her famous Italian Wedding Soup.

As we gathered the ingredients together, my aunt explained the history behind the soup. She told me that Italian Wedding Soup got its name not because it was served at weddings, but because the combination of meatballs and greens represented the perfect marriage of flavors. I was fascinated by the story, and couldn't wait to learn how to make it myself.

We started by making the meatballs, a mixture of ground beef, breadcrumbs, Parmesan cheese, and a blend of herbs and spices. My aunt showed me how to roll the mixture into small balls, each one perfectly round and uniform in size. She told me that the secret to a good meatball was to handle the mixture gently, so that the meat stayed tender and juicy.

While the meatballs baked in the oven, we prepared the rest of the soup. My aunt showed me how to make a rich broth using chicken stock, carrots, celery, and onions. She added a handful of orzo pasta, which would cook in the broth and soak up all the delicious flavors. Finally, we stirred in a generous amount of fresh spinach, which wilted down into the soup and added a pop of vibrant green color.

When the meatballs were done, we added them to the soup and let everything simmer together for a few more minutes. The smell that filled the kitchen was absolutely heavenly – a comforting blend of savory meatballs, fragrant herbs, and rich broth. I couldn't wait to take my first taste.

As we sat down to eat, my aunt ladled the soup into bowls and sprinkled each one with a generous dusting of Parmesan cheese. The first spoonful was pure magic – the tender meatballs, the savory broth, the chewy pasta, the earthy spinach. It was like a party in my mouth, a celebration of flavors and textures that danced across my taste buds.

I savored every bite, marveling at how something so simple could be so incredibly delicious. My aunt watched me with a smile, knowing that she had passed on her love of cooking and her passion for good food to the next generation. And as I finished my bowl of soup, I knew that this recipe would become a cherished part of my own culinary repertoire.

Since that day in Italy, I have made Italian Wedding Soup countless times. I have shared the recipe with friends and family, passing on the tradition that my aunt started so many years ago. And each time I make it, I think of her and the magical afternoon we spent together in her kitchen, creating a soup that would forever hold a special place in my heart.