Italian Wedding Soup: A Flavorful Harmony in Every Spoonful

Italian Wedding Soup, a comforting and hearty soup, is a beloved classic with a deceptive name. Despite the romantic imagery it evokes, this soup isn’t typically served at Italian weddings. The name actually refers to the “marriage” of flavors – the harmonious blend of savory meat and leafy greens in a light, flavorful broth.

At its core, Italian Wedding Soup features tiny meatballs, traditionally made with a mixture of ground pork, beef, and sometimes veal. These miniature morsels are seasoned with garlic, Parmesan cheese, and herbs, adding a rich, meaty depth to the soup. These ingredients make the soup so tasty.

The “greens” component is equally important. Escarole is the most authentic choice, offering a slightly bitter note that balances the richness of the meatballs. Spinach is a popular substitute, providing a milder flavor and vibrant color. Other leafy greens like kale or chard can also be incorporated, depending on personal preference.

The broth, usually chicken broth, is often infused with Parmesan cheese rinds during simmering, adding a salty, umami depth. Small pasta shapes, such as acini de pepe or orzo, are added to provide texture and make the soup more substantial. These little pasta act as a filler ingredients.

Italian Wedding Soup is more than just a meal; it’s a taste of Italian-American tradition. It’s a perfect choice for a chilly evening, a comforting lunch, or a light dinner. The simple ingredients and straightforward preparation make it a rewarding dish to make at home. Its delicate balance of savory and slightly bitter flavors, combined with the satisfying textures of meatballs, greens, and pasta, makes it a truly unforgettable culinary experience. Discover the “marriage” of flavors in every spoonful of this delightful soup!

Meatballs Ingredients

250 g ground meat of choice (I used beef)1 small onion (finely diced)2 cloves garlic (minced)1 tbsp fresh parsley (chopped) or 1/2 tsp dried parsley4 tbsp breadcrumbs1 tbsp Parmesan (grated)2 tbsp milk1 egg1/2 tsp salt1/4 tsp ground black pepper

Soup

1 large onion (finely diced)2 cloves garlic (minced)1 celery (finely diced)1 large carrot (diced)1 red bell pepper (diced)2 cups cabbage (chopped)2 cups spinach1 tsp dried Italian herbs (or 1/2 tsp dried oregano 1/2 tsp dried basil)8 cups chicken broth (homemade or store bought)1/2 tsp salt (to taste)1/4 tsp ground black pepper (to taste)1 cup small pasta of choice (orzo, ditalini, etc)

Steps

To make the meatballs, combine all the ingredients, mix gently till thoroughly combined, shape into 1 inch spheres, transfer onto lightly greased tray & refrigerate for 30 mins.In a large pot, heat 1 tbsp olive oil over high, add half of the meatballs, cook until they are browned (turning occasionally), repeat with remaining meatballs & set aside.Into the pot used earlier, add onion & garlic, cook for 5 mins, add celery, carrot, bell pepper & cabbage, cook for 2 mins.Add dried herbs, cook for 1 min, add chicken broth, salt & pepper, bring to a boil.Add pasta & browned meatballs, cook for 5 mins, add spinach & let the soup boil until pasta is cooked to desired doneness & spinach has wilted.Taste to adjust seasoning, ladle into individual bowls & serve warm or hot.

Source : www.instagram.com