The Ultimate Guide to Italian Wedding Soup: A Traditional and Hearty Recipe
Italian Wedding Soup is a comforting and flavorful dish that has been a favorite in Italian-American households for generations.
Despite its name, the soup is not traditionally served at weddings. The name comes from the Italian phrase minestra maritata, meaning "married soup," referring to the perfect blending of flavors between the meat and greens.
This delicious soup features tender meatballs, vibrant greens, and tiny pasta simmered in a rich, savory broth.
It’s a hearty and nutritious dish that is perfect for any occasion, whether you're serving it as a starter or enjoying it as a full meal.
In this guide, we'll explore:
✔️ The History of Italian Wedding Soup
✔️ A detailed step-by-step recipe
✔️ The nutritional benefits of its ingredients
✔️ Storage and reheating tips
✔️ Creative variations and customizations
✔️ Frequently asked questions
Let’s dive in and learn how to make this classic dish from scratch! 🍲
The History of Italian Wedding Soup
The origins of Italian Wedding Soup can be traced back to Southern Italy, particularly Naples. Unlike what the name suggests, this dish was not originally associated with weddings but was rather a staple peasant dish made with inexpensive ingredients like leftover meat, greens, and pasta.
Over time, the recipe evolved as it traveled to America with Italian immigrants. The version most commonly found today includes mini meatballs, spinach or escarole, and small pasta like orzo or acini de pepe, all served in a flavorful broth.
Ingredients (Serves 6-8)
For the Meatballs:
1 pound ground beef or ground turkey
½ pound ground pork or Italian sausage
½ cup Italian-style breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
For the Soup:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
8 cups chicken broth
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme
¾ cup orzo pasta (or acini de pepe, ditalini, or pastina)
4 cups fresh spinach or escarole, chopped
½ cup grated Parmesan cheese (for garnish)
Step-by-Step Instructions
Step 1: Making the Meatballs
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and oregano.
Use your hands to gently mix until just combined. Be careful not to overmix, as this can make the meatballs tough.
Roll the mixture into small, bite-sized meatballs (about ¾ inch in diameter).
Place the meatballs on a parchment-lined baking sheet and set aside.
💡 Pro Tip: If you prefer firmer meatballs, you can bake them at 375°F (190°C) for 10-12 minutes before adding them to the soup.
Step 2: Cooking the Soup Base
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the onions, carrots, and celery, and sauté for 5 minutes until softened.
Stir in the garlic, thyme, salt, and pepper, and cook for another 30 seconds until fragrant.
Pour in the chicken broth and bring the soup to a boil.
Step 3: Cooking the Meatballs and Pasta
Carefully drop the meatballs into the simmering broth. Let them cook for 10 minutes, stirring occasionally to prevent sticking.
Add the orzo pasta and continue simmering for another 8-10 minutes, or until the pasta is tender.
Stir in the chopped spinach or escarole and let it wilt for 2-3 minutes.
Step 4: Finishing Touches
Taste the soup and adjust the seasoning if needed.
Serve hot, garnished with grated Parmesan cheese and fresh parsley.
Comments
Post a Comment