Yields:
6 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
30 Mins
Total Time:
35 Mins
Italian Wedding Soup is a beloved dish that transcends time with its delectable flavors and comforting warmth.
This culinary gem traces its roots back to the 15th or 16th century, originally known as “minestra maritata” or “married soup.” The name reflects the harmonious combination of ingredients, typically leftover meat, veggies, and pasta, in a flavorful, nourishing broth.
The traditional recipe brings together a symphony of nutritious ingredients, including:
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Ground beef or chicken
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Escarole or spinach
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Pasta
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Aromatic onions
As these ingredients simmer and meld together, they create a truly satisfying and delightful dish that is both comforting and tasty.
Preparing Italian Wedding Soup is an excellent way to bring family and friends together in the kitchen. The process may require time and effort, but the result is a rich and flavorful soup that is well worth the wait.
In conclusion, Italian Wedding Soup epitomizes a perfect balance of flavors and ingredients. Each bowl brims with a rich, flavorful broth, tender meatballs, al dente pasta, and fragrant herbs, making it an irresistible comfort food for any occasion.
Your dedication and love will culminate in a meal that nourishes your body and warms your heart and soul. Buon appetito!
I love soups. Here are some more of my favorites:
Ingredients
Adjust Servings
- Meatballs
Instructions
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Dice the onion. In a large soup pot dissolve butter, add oil and onions. Saute until translucent and soft.
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Add water and bouillon. Bring to a boil. In a meantime prepare meatballs. Combine chicken, salt, pepper, bread crumbs and egg. Using a melon baller tool (dipped in cold water, each time) start making small meatballs. Lower the heat.
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Drop meatballs one by one into the soup. Let them slow cook for 10-15 min. They will provide the essential flavor for the broth. Add pasta and cook for an additional 10 min. At the end add fresh baby spinach. Let it wilt in the hot soup. Do not overcook the spinach as the leaves will disintegrate. Let the soup cool before adjusting the final seasonings. Serve with a dash of grated Pecorino Romano or Parmesan cheese.
Notes
Any ground meat can be used for this soup. When using chicken, do not buy ground chicken breasts as they have less fat. Flavor in large part will come from the meat fat. Escarole or kale can be used instead of spinach. Always add final seasoning when the soup is cool. Here is a melon baller tool Melon Baller