Italian Wedding Soup: A Delicious & Easy Recipe

Italian Wedding Soup, or minestra maritata, isn’t just a soup; it’s a warm hug in a bowl, a comforting tradition passed down through generations. Have you ever tasted something that instantly transports you to a cozy kitchen filled with the aroma of simmering broth and fresh herbs? That’s exactly what this soup does! Forget the name suggesting a matrimonial ceremony; the “wedding” in this soup refers to the marriage of flavors – the delightful combination of savory meatballs, leafy greens, and a rich, flavorful broth.

Originating from the regions of Naples and Rome, Italian Wedding Soup reflects the resourcefulness of Italian cuisine, transforming simple ingredients into a culinary masterpiece. Historically, it was a peasant dish, utilizing whatever greens were available in the garden, making it a truly seasonal and adaptable recipe. What makes this soup so universally loved? It’s the perfect balance of textures – the tender, bite-sized meatballs, the slightly bitter greens, and the comforting warmth of the broth. Plus, it’s incredibly satisfying and relatively easy to make, making it a weeknight dinner champion. So, let’s dive into this classic recipe and create a little bit of Italian magic in your own kitchen!

Ingredients:

• For the Meatballs:
• 1 pound ground beef (I prefer lean, about 85/15)
• 1/2 pound ground pork
• 1 cup breadcrumbs (I like Italian seasoned)
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (trust me on this one!)
• For the Soup:
• 8 cups chicken broth (low sodium is best so you can control the salt)
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• 1 cup acini di pepe pasta (or other small pasta shape)
• 5 ounces fresh spinach, roughly chopped (about 5 cups packed)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for serving (optional, but highly recommended!)

Making the Meatballs:

1. Combine the Ingredients: In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, milk, salt, pepper, and nutmeg. I emphasize gently because you don’t want to overwork the meat, which can make the meatballs tough.
2. Mix Thoroughly: Use your hands (or a spoon, if you prefer) to mix everything together until just combined. Make sure all the ingredients are evenly distributed.
3. Form the Meatballs: Roll the mixture into small meatballs, about 1/2 inch to 3/4 inch in diameter. I find it easiest to use a small cookie scoop to get uniform sizes. Place the meatballs on a baking sheet lined with parchment paper. This prevents them from sticking.
4. Chill the Meatballs (Optional but Recommended): Cover the baking sheet with plastic wrap and refrigerate the meatballs for at least 30 minutes. This helps them hold their shape better during cooking and prevents them from falling apart in the soup. If you’re short on time, you can skip this step, but I really recommend it!

Preparing the Soup Base:

1. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning. This step is crucial for building flavor in the soup.
2. Add Garlic and Spices: Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Pour in the Broth: Pour in the chicken broth and bring to a simmer. Scrape the bottom of the pot to loosen any browned bits (fond) that may have stuck during sautéing. These browned bits are packed with flavor!

Cooking the Soup:

1. Add the Meatballs: Gently drop the meatballs into the simmering broth. Be careful not to overcrowd the pot. If necessary, cook the meatballs in batches.
2. Simmer the Soup: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the meatballs are cooked through. The internal temperature of the meatballs should reach 160°F (71°C). I usually cut one open to check.
3. Add the Pasta: Add the acini di pepe pasta (or other small pasta shape) to the soup. Cook according to the package directions, usually about 8-10 minutes, or until the pasta is tender. Keep an eye on the pasta, as it can absorb a lot of liquid.
4. Stir in the Spinach: Stir in the chopped spinach and cook until it wilts, about 2-3 minutes. The spinach will add a vibrant green color and a boost of nutrients to the soup.
5. Season to Taste: Season the soup with salt and pepper to taste. Remember that the chicken broth and Parmesan cheese already contain salt, so start with a small amount and add more as needed.

Serving the Soup:

1. Ladle and Garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if desired. A sprinkle of extra parsley also adds a nice touch.
2. Serve Immediately: Serve the soup immediately and enjoy! It’s best served hot.

Tips and Variations:

• Make Ahead: You can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. You can also make the entire soup ahead of time and reheat it gently on the stovetop. The flavors will actually meld together even more overnight!
• Freezing: Italian wedding soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The pasta may become a little softer after freezing, but the soup will still taste delicious.
• Vegetarian Option: For a vegetarian version, you can omit the meatballs and use vegetable broth instead of chicken broth. Add some cannellini beans or other white beans for protein.
• Different Greens: Feel free to substitute other greens for the spinach, such as kale or escarole. Just be sure to chop them finely and cook them until they are tender.
• Spice it Up: If you like a little more heat, add more red pepper flakes or a pinch of cayenne pepper to the soup.
• Lemon Juice: A squeeze of fresh lemon juice at the end can brighten up the flavors of the soup.
• Meatball Size: While I prefer smaller meatballs, you can certainly make them larger if you like. Just adjust the cooking time accordingly.
• Breadcrumb Substitute: If you don’t have breadcrumbs, you can use crushed crackers or even cooked rice as a substitute.
• Parmesan Rind: For an extra layer of flavor, add a Parmesan rind to the soup while it simmers. Remove the rind before serving.

Why This Recipe Works:

This Italian Wedding Soup recipe is a classic for a reason. The combination of savory meatballs, flavorful broth, tender pasta, and fresh greens creates a comforting and satisfying meal. The small meatballs are key, as they cook quickly and evenly, and they add a delightful texture to the soup. The use of both ground beef and ground pork in the meatballs provides a rich and complex flavor. The addition of nutmeg to the meatballs may seem unusual, but it adds a subtle warmth and depth of flavor that complements the other ingredients perfectly. The sautéed vegetables form a flavorful base for the soup, and the herbs and spices add a touch of Italian flair. The spinach adds a boost of nutrients and a vibrant green color. And finally, the Parmesan cheese adds a salty and savory finish. This recipe is easy to customize to your own preferences, so feel free to experiment with different ingredients and variations. But no matter how you make it, I’m sure you’ll love this delicious and comforting Italian Wedding Soup!

Conclusion:

So, there you have it! This Italian Wedding Soup recipe isn’t just another soup; it’s a warm hug in a bowl, a comforting classic that’s surprisingly easy to make. From the savory mini meatballs to the tender greens and the flavorful broth, every spoonful is an explosion of deliciousness. I truly believe this is a must-try recipe for anyone looking for a hearty and satisfying meal, especially on a chilly evening.

Why You Absolutely Need to Make This Soup

Honestly, what’s not to love? This soup is packed with protein, vitamins, and incredible flavor. It’s also incredibly versatile. You can easily adjust the ingredients to suit your preferences. Not a fan of escarole? Spinach or kale work just as well! Want to add a little kick? A pinch of red pepper flakes will do the trick. But beyond the adaptability, it’s the sheer simplicity of the recipe that makes it so appealing. You don’t need to be a master chef to whip up a batch of this goodness. The steps are straightforward, and the results are consistently amazing.

Serving Suggestions and Variations

Now, let’s talk about how to enjoy this culinary masterpiece. I personally love serving it with a crusty loaf of Italian bread for dipping. The bread soaks up all that delicious broth, making it the perfect accompaniment. You could also sprinkle some grated Parmesan cheese on top for an extra layer of flavor. For a heartier meal, consider adding some cooked pasta, like ditalini or acini di pepe. These tiny pasta shapes are traditionally used in Italian Wedding Soup and add a delightful texture. If you’re looking for a lighter option, you can reduce the amount of pasta or skip it altogether. Another variation I enjoy is adding a squeeze of lemon juice right before serving. The acidity brightens up the flavors and adds a refreshing touch. And for those who prefer a richer broth, you can use chicken broth instead of beef broth, or even a combination of both.

Don’t Be Afraid to Experiment!

The beauty of cooking is that there are no hard and fast rules. Feel free to experiment with different ingredients and seasonings to create your own unique version of this classic soup. Maybe you want to add some diced carrots or celery for extra vegetables. Or perhaps you want to try using different types of ground meat for the meatballs. The possibilities are endless! The most important thing is to have fun and enjoy the process.

I’m so confident that you’ll love this Italian Wedding Soup recipe. It’s a crowd-pleaser that’s perfect for family dinners, potlucks, or even a cozy night in. So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed.

And finally, I’d absolutely love to hear about your experience making this soup! Did you make any variations? Did you serve it with anything special? Please share your thoughts and photos in the comments below. I’m always eager to learn from my readers and see how you’ve made this recipe your own. Happy cooking!

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