Simple Delicious Italian Wedding Soup
Italian Wedding Soup will have you saying I do to the perfect marriage of broth, pasta, meat, and vegetables. It's just so delicious and comforting, especially on chilly, rainy days like today.
Though this soup doesn't have an official recipe page on my website, you can find a lot of other Italian-inspired recipes there, at
Italian Wedding Soup
This comforting and classic Italian soup is made with pork and beef meatballs, greens, and tiny pasta. It's ready in about an hour from start to finish, great for a weeknight meal!
Printable recipe:
Homemade Italian Wedding Soup Recipe
This super tasty wedding soup recipe is loaded with homemade meatballs, veggies, escarole and pasta that’s simmered in a delicious chicken stock.
Ingredients for this recipe:
For the Meatballs:
• 2 pounds ground beef
• 2 pounds ground pork
• 1 peeled small diced yellow onion
• 4 finely minced cloves of garlic
• ¼ cup finely minced parsley
• 1 cup grated parmesan cheese
• 1 loaf Italian bread soaked in water and squeezed
• 5 eggs
• Sea salt and pepper to taste
For the Soup:
• 1 tablespoons olive oil
• 1 peeled medium diced yellow onion
• 3 finely minced cloves of garlic
• 4 stalks medium diced celery
• 4 peeled medium diced carrots
• 128 ounces chicken stock
• 2 heads escarole or 8 cups packed baby spinach
• 1 pound cooked and cooled acini di pepe
• Sea salt and pepper to taste
Serves: 12
Prep Time: 30 minutes
Cook Time: 50 minutes
Procedures:
1. Preheat the oven to 400°.
2. Meatballs: Combine all of the ingredients together in a large bowl until thoroughly mixed in and form small ping pong sized meatballs and set them on sheet trays lined with parchment paper.
3. Bake in the oven at 400° for 22-25 minutes or until lightly browned and cooked through.
4. Freeze ½ of the meatballs and set the other ½ aside.
5. Soup: Add the olive oil to a large soup pot along with the onions, garlic, celery and carrots and sweat over low heat for 15 minutes. Do not brown them.
6. Add in the broth and simmer over low to medium heat for 15 more minutes or until the vegetables are tender. Season with salt and pepper.
7. To Plate: Place some of the broth and vegetables into a bowl. Add in some of the cooked and cooled acini di pepe along with a small handful of escarole, and 5-6 meatballs.
8. Grate on optional parmesan cheese.
CHEF NOTES:
• HOW TO MAKE AHEAD: Make the soup and keep the meatballs, broth with vegetables and acini di pepe separate until the day of serving it.
• HOW TO REHEAT: Place your desired amount of wedding soup into a small size pot and heat over low heat until hot. You can also simply heat in a microwave until hot.
• HOW TO STORE: Place in a container with a lid and keep in the refrigerator for up to 5 days.
• HOW TO FREEZE: You can absolutely freeze it and it does so well. Once the soup is cool in the fridge in a container with a lid, place in the freezer for up to 2 months. Thaw it for 1 day in the refrigerator before reheating it.
• This recipe makes quite a few meatballs, which I did on purpose so I could freeze half the batch.
Italian Wedding Soup Recipe | Classic Meatball Soup
Immerse yourself in the rich culinary heritage of Italy with this heartwarming recipe for Italian Wedding Soup. This classic dish, known as minestra maritata or wedding soup, is a symphony of flavors and textures, featuring tender meatballs, vibrant vegetables, and a savory broth that will tantalize your taste buds.
So, gather your ingredients, put on your apron, and embark on a culinary journey with this easy-to-follow recipe. Let the aroma of Italian Wedding Soup fill your kitchen and create lasting memories around your table.
Additional Tips:
• For an extra touch of authenticity, use homemade chicken broth.
• Customize the meatballs with your favorite blend of ground meat, such as beef, pork, or veal.
• Adjust the number of vegetables to your liking.
• Serve with a side of freshly grated Parmesan cheese.
Meatball Ingredients:
• 1 lb. of ground beef (80/20)
• 1 cup of Italian style breadcrumbs
• Tsp. salt
• ½ tsp. of black pepper
• 2 cloves of pressed garlic
• 2 TBSP od chopped Italian parsley
• 3 TBSP of Parmesan cheese
• 1 egg
• ¼ cup of water
Instructions:
Mix all the ingredients together, roll into quarter size balls and then cook on 425 degrees for 30 minutes.
Soup Ingredients:
• 4 quarts of quality chicken stock
• 8 ounces of Ditalini pasta
• 40 mini meatballs
• I yellow onion (chopped)
• 4 stalks of celery (chopped)
• 4 carrots (chopped)
• 10 oz. of baby spinach
• 3-4 TBSP of Olive Oil
• Salt & Pepper to taste
Instructions:
1. Prepare meatballs and cook per above instructions.
2. Chop Onion, celery and carrots
3. In a large pan, Sautee all the veggies in 3-4 TBSP of olive oil until translucent (salt & pepper to taste)
4. Add chicken stock. Once it comes to a boil, let it cook for 10 minutes.
5. Then add meatballs, Ditalini pasta and spinach and cook for an additional 12-15 minutes
6. Top with Parmesan cheese and enjoy!
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Video Edited by Sean Simmons
Italian wedding soup | chicken meatballs & homemade stock
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***RECIPE, FEEDS 8-10***
5 lb (2.27kg) bone-in chicken thighs and/or legs (I think thighs are better)
1-2 lb (454-907g) dark greens (I like curly kale)
1 lb (454g) carrots
1/2 lb (227g) small dried pasta shape (I like Israeli couscous)
2 onions
2 stalks celery (very optional)
4-5 garlic cloves
half a bottle of white wine (if you don't use this you might need more water in the soup and you'll want to put in a little lemon juice or vinegar at the end to taste)
1-2 eggs (depending on if you want to clarify the stock)
pecorino or parmesan cheese
a few bay leaves
fresh herbs for the meatballs and for garnish (I like parsley)
dried herbs (I like oregano, thyme, sage and garlic powder)
olive oil
breadcrumbs (I like panko)
salt
pepper
Cut as much meat off the bones as you reasonably can and set aside. To make the stock, put the bones and skin in a big pot along with an onion (cut in half), a couple carrots and a couple celery stalks. Put the uncovered pot in the oven and brown all the stuff under the broiler/grill, taking it out to stir it a few times. (You can just fry the stuff on the stovetop instead until you've got some color on everything.)
Get everything fully submerged in water, cover and cook in the oven at 200ºF/95ºC overnight or up to 24 hours. If you need stock faster, do it at 400ºF/200ºC for 2-3 hours. (You could just simmer it on the stovetop instead of doing it in the oven.) Strain all the solids out of the stock and discard. If you want to clarify the stock, separate out two egg whites, beat them with a little cold water, stir them into the stock and simmer for about 10 minutes. A raft will form at the top that traps impurities — skim or strain it off. (This is also a good time to skim off fat, if you want to. I don't.)
To make the meatballs, blitz your reserved chicken meat in a food processor until just before it forms a smooth paste. (You can mince meat by hand with a knife, though it takes awhile.) Put the meat in a big mixing bowl. Crack in one egg, or put in your two reserved egg yolks if you clarified the stock. Grate in a giant pile of cheese. Pour in some breadcrumbs (I shoot for meatballs that are about 1/4 breadcrumbs by volume). Season aggressively with dried herbs and pepper. Season conservatively with salt (you can add more in a sec). Put in a handful of roughly chopped fresh herbs. Pour in a big glug of olive oil.
Mix everything up then cook a tiny sample to taste for seasoning (I just microwaved it). Add more salt if needed. Roll into meatballs. You can either poach them directly in the soup, or you can brown them in a pan with olive oil before putting them in. (I recommend browning them in a nonstick pan, since chicken meatballs are very delicate and likely to break if they stick.)
To finish the soup, pour the white wine into the stock, drop in the bay leaves and season it conservatively with salt. If you have a leftover cheese rind, you could put that in now to flavor the soup. Chop your remaining carrots and onion into small pieces and put them in the stock. Put in the meatballs (browned or not). Put in the pasta. Simmer the soup until the carrots and onions are soft and the meatballs are cooked through, about half an hour. (It can hold all day like this.) Eventually take out the bay leaves and the cheese rind.
While you're simmering the soup, peel and chop the garlic, prep the greens by trimming out any tough stems and cutting the leaves into bite-size pieces. About 10 minutes before you want to eat, stir the leaves into the soup and cook until wilted but still green. If the soup needs more liquid, add some more water and/or wine. If you're not using wine, stir in a squeeze of lemon juice or a splash of vinegar. Taste the broth and add more salt or acid if it needs it. Stir in the garlic right before you want to eat. Garnish the soup with fresh herbs in the bowl. Leftovers freeze and thaw great.
How to Make Italian Wedding Soup | Allrecipes.com
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See how to make delicious Italian wedding soup, brimming with fresh meatballs. This soup is hearty and satisfying, and is full of fresh veggies, Italian spices, and pasta. You'll definitely want seconds.
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