Italian Wedding Soup
There are countless variations on this soup, which—contrary to popular belief, is named for the way the flavors of the greens and meat marry so well (and not for the occasions on which it is served). But go ahead—serve it at a wedding to symbolize the harmony you’ll experience in life together.
Hearty Italian Wedding Soup Recipe for a Comforting and Traditional Meal
Italian Wedding Soup, with its rich history and comforting flavors, is a cherished dish that dates back to ancient Italy. The name "wedding soup" actually comes from the Italian phrase "minestra maritata," meaning "married soup," which refers to the perfect marriage of ingredients (rather than a dish served at weddings). Traditionally, this soup combines savory meatballs with leafy greens and small pasta, creating a harmonious blend of flavors and textures. Using an Anolon Advanced 7.5-Quart Stockpot allows you to simmer the broth and cook the pasta evenly, while the Advanced Home Frying Pan is ideal for browning the meatballs to perfection.
Italian Wedding Soup is a versatile dish, perfect for various occasions. It's an excellent choice for a hearty weeknight dinner, a comforting meal during colder months, or a special starter for a holiday feast. The soup's combination of protein, vegetables, and pasta makes it a well-rounded dish that can stand alone as a meal or be part of a larger spread. It's particularly comforting when you're craving something warm and nourishing. To complete the meal, serve Italian Wedding Soup with crusty Italian bread or garlic bread to soak up the flavorful broth. A side salad of mixed greens with a light vinaigrette complements the richness of the soup, balancing the meal with a refreshing contrast.
Ingredients
Meatballs:- 1/2 pound ground sirloin
- 1/2 pound ground pork
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/3 cup seasoned dry breadcrumbs
- 1 tablespoon chopped oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 8 cups low sodium chicken broth
- 1 bunch escarole, torn into bite-size pieces
- 1/3 cup acini di pepe pasta
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
- For the meatballs, combine the ground sirloin, ground pork, cheese, egg, breadcrumbs, oregano, salt and pepper in a bowl; mix well. Form the mixture into 36 meatballs.
- Heat 1 tablespoon oil in a large nonstick skillet over medium. Add half the meatballs and cook, turning occasionally, until browned, 4-5 minutes. Transfer meatballs to a plate covered with paper towel to drain. Add the remaining meatballs to the skillet and repeat with the remaining meatballs.
- For the soup, heat 1 tablespoon oil in a 5-quart Dutch oven over medium. Add the onion, garlic, carrot and celery; cook, stirring occasionally, until softened, about 7-8 minutes. Pour in the broth and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, add the escarole and pasta; simmer until greens are fairly tender, 10 minutes. Add the reserved meatballs, cover, return to a simmer and cook 5 minutes longer. Season with salt and pepper.