Italian Wedding Soup:- Italian wedding soup is a meal in and of itself, consisting of soft meatballs, vegetables, and noodles in a fragrant and rich broth. Italian wedding soup is usually a hit at our house because my kids adore anything that has meatballs in it, especially little meatballs. The term “married soup,” or monstera marinate in Italian, refers to the way the flavours meld together, much like a happy marriage, and is where the term “wedding soup” originates.
Italian Wedding Soup
Traditionally, rich, slow-cooked handmade chicken stock is used to make wedding soup. I use a combination of lots of vegetables and a premium store-bought broth fortified with wine to save time and achieve the same rich flavour. My trick for the meatballs is to incorporate ground sausage into the beef mixture; this gives the dish a tonne of flavour without requiring a lot of additional seasoning.
INGREDIENTS
FOR THE MEATBALLS
- 1 large egg
- 3 tablespoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh sage
- 2 cloves garlic, minced
- ¾ lb 85 or 90% lean ground beef
- ½ lb sweet or hot Italian sausage, removed from the casings
- ½ cup grated Parmigiano Reggiano
- ⅓ cup Italian seasoned bread crumbs
- ¼ teaspoon salt
INSTRUCTIONS
Set the oven to 350°F in order to prepare the meatballs. Cover an oven-safe roasting rack with aluminium foil and place it on top of a baking sheet. Give the rack a good coating of nonstick frying spray.
Beat the egg, sage, garlic, and chives in a big bowl. Using your hands, crush the remaining meatball components until they are uniformly incorporated.
Also see :- Sautéed Green Beans Recipe
The mixture will create about 50 meatballs, so roll it into tablespoon-sized balls with a diameter of about an inch and arrange them on the ready rack. Bake for 15 to 18 minutes, or until cooked through and gently browned. Put aside.
In the interim, begin the soup. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the celery, carrots, and onions. Cook, stirring regularly, for about 8 minutes, or until the veggies are softened.
Bring the water, wine, bay leaf, chicken and beef broths, salt, and pepper to a boil. Add the pasta and cook, uncovered, for 8 to 10 minutes (or as directed on the package), or until the pasta is al dente.
If needed, taste the soup and adjust the seasoning. Add the meatballs and spinach and turn the heat down to low. Simmer for a few minutes, or until the meatballs are thoroughly heated and the spinach has wilted. Transfer the mixture into bowls and top with grated Parmigiano Reggiano.
NUTRITION
- Calories:359
- Fat:22 g
- Saturated fat:7 g
- Carbohydrates:16 g
- Sugar:5 g
- Fiber:2 g
- Protein:23 g
- Sodium:930 mg
- Cholesterol:83 mg
Note
However, you should wait until the soup has been reheated before adding the pasta. The soup can be frozen for up to three months. After allowing the soup to defrost in the refrigerator for a period of twelve hours, bring it back to a simmer on the hob over medium heat. After that, add the pasta and continue cooking it until it reaches the desired tenderness.
