Italian Wedding Soup Recipe
Italian Wedding Soup recipe is a beloved classic known for its delicious blend of flavors and hearty ingredients. Contrary to what its name might suggest, this soup isn’t traditionally served at Italian weddings. Instead, the name comes from the Italian phrase “minestra maritata,” which means “married soup.” This refers to the perfect marriage of flavors between the greens and the meat in the soup. Let’s dive into the history, ingredients, and steps to create this delightful dish.
A Brief History of Italian Wedding Soup:
Italian Wedding Soup has its roots in Southern Italy, particularly in regions like Campania and Lazio. Originally, the soup was made with inexpensive, readily available ingredients, making it a staple in Italian households. The recipe evolved as it traveled to America with Italian immigrants, who adapted it to include ingredients more common in the New World. Today, it remains a favorite for its comforting taste and nutritious components.
Italian Wedding Soup Recipe
Equipment
- Large mixing bowl
- Baking sheet
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- Salt and pepper to taste
- 2 cloves garlic, minced
Soup
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 10 cups chicken broth
- 1 cup small pasta (such as acini di pepe or orzo)
- 8 ounces fresh spinach, chopped
- 2 eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper.Mix until all ingredients are well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.Place the meatballs on a baking sheet and bake for 15-20 minutes, or until they are cooked through and lightly browned.
- While the meatballs are baking, heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Pour the chicken broth into the pot with the cooked vegetables.Bring the broth to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Add the pasta to the simmering broth and cook according to the package instructions until al dente.Stir in the chopped spinach and let it cook until wilted, about 2-3 minutes.
- Once the meatballs are cooked, add them to the soup.Let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
- In a small bowl, whisk together the eggs and Parmesan cheese.Slowly pour the egg mixture into the soup, stirring constantly, to create thin ribbons of egg.Season the soup with salt and pepper to taste.
- Ladle the soup into bowls.Sprinkle with additional Parmesan cheese if desired.Serve hot and enjoy the comforting flavors of this Italian classic.
Video
Similar Recipes:
– Minestrone Soup: A hearty Italian vegetable soup that can include pasta or rice.
– Chicken Noodle Soup: A classic comfort soup made with chicken, noodles, and vegetables.
– Beef and Barley Soup: A filling soup with tender beef, barley, and a mix of vegetables.
– Escarole and Bean Soup: A simple yet flavorful soup with escarole, cannellini beans, and Parmesan cheese.
Frequently Asked Questions About Italian Wedding Soup Recipe:
1. Can I make the meatballs with any kind of meat?
Yes, if you’d like, you can use ground chicken, turkey, or a combination of meats.
2. Can I prepare this soup in advance?
Of course! The next day, Italian Wedding Soup is even more delicious. To serve, simply place it in the refrigerator in an airtight container and reheat.
3. Can Italian Wedding Soup be frozen?
The soup is indeed freezer-friendly. However, since spaghetti might get mushy when warmed, it’s best to freeze it without the pasta. Toss in cooked pasta just before serving.
4. Aside from spinach, what other greens may I use?
As an alternative to spinach, try kale, escarole, or Swiss chard.
5. Can I use meatballs from the store?
Indeed, store-bought meatballs can save time, but homemade ones add a richer flavor.
6. Which kind of pasta works well with this soup?
The ideal pasta for Italian wedding soup is small pasta, such as ditalini, orzo, or acini di pepe.
7. Is there gluten in Italian Wedding Soup?
Use gluten-free pasta and breadcrumbs for the meatballs to make it gluten-free.
8. Is it possible to turn this soup vegetarian?
You can use vegetarian meatballs in place of the meatballs and veggie broth in place of the chicken broth.
9. Is it possible to add extra veggies to the soup?
You are welcome to add other veggies, such as potatoes, peas, or zucchini.
10. How long is it okay to keep leftovers in the fridge?
You can keep leftovers in the fridge for up to four days.
Conclusion:
Italian Wedding Soup is a delightful and nourishing dish that’s perfect for any occasion. Its rich history and harmonious blend of flavors make it a favorite in many households. Whether you’re making it from scratch or using shortcuts, this soup is sure to bring comfort and joy to your table.
YouTube Video Credits:
Simply Mamá Cooks
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