Best 5 Ina Gartens Italian Wedding Soup Recipes
In the realm of hearty and comforting soups, Ina Garten's Italian Wedding Soup stands out as a culinary masterpiece. This delectable dish, also known as minestra maritata or marriage soup, is a harmonious blend of flavors and textures that pays homage to the rich traditions of Italian cuisine. The soup's name alludes to the harmonious union of ingredients, much like a marriage, where each element contributes its unique essence to create a cohesive and satisfying experience.
This article presents a collection of Ina Garten's Italian Wedding Soup recipes, each offering a slightly different interpretation of this beloved classic. From the traditional version featuring tender meatballs and delicate vegetables to variations that incorporate flavorful sausage or a touch of spice, these recipes cater to diverse preferences and dietary choices. Whether you're a seasoned cook or a novice in the kitchen, you'll find a recipe here that suits your skills and preferences. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the marriage of flavors in Ina Garten's Italian Wedding Soup.
ITALIAN WEDDING SOUP
Absolutely my favorite soup recipe to make for chilly days!
Provided by RecipeGirl.com (adapted barely from Barefoot Contessa Back to Basics)
Categories Soup
Time 1h35m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
Nutrition Facts : ServingSize 1 serving, Calories 316 kcal, Carbohydrate 24 g, Protein 23 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 1708 mg, Fiber 3 g, Sugar 3 g, TransFat 1 g
ITALIAN WEDDING SOUP
Named not for the marriage ceremony, wedding soup gets its name from the Italian "minestra maritata" - married soup - for how well the ingredients go together. Traditional versions, of which there are many, are typically heartier and meatier than most American styles. We lightened up our recipe with groud turkey for the meatballs instead of the usual beef or pork.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a rimmed baking sheet with foil. Combine the ground turkey, ricotta, pesto, parmesan, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form into 24 small meatballs (about 1 tablespoon each); transfer to the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes.
- Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat. Add the onion, garlic, Italian seasoning and 1/2 teaspoon salt. Cook, stirring, until the onion is softened, about 3 minutes. Stir in the chicken broth, 2 cups water, the escarole and ditalini. Cover and bring to a boil, then partially uncover and reduce the heat to maintain a gentle simmer. Cook until the pasta is al dente, about 10 minutes.
- Add the meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper. Drizzle each serving with olive oil and sprinkle with parmesan and parsley.
Nutrition Facts : Calories 520 calorie, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 90 milligrams, Sodium 650 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 39 grams
INA GARTEN'S ITALIAN WEDDING SOUP RECIPE - (3.8/5)
Provided by Hapemom
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. For the meatballs: place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, salt, and pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1" to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside. In the meantime, for the soup: heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
INA GARTEN'S ITALIAN WEDDING SOUP (BACK TO BASICS / BAREFOOT CON
This is the original out of her Back to Basics Cookbook. There are other versions out there with the ingredients adjusted and redone but this one is the real deal. The difference is that the meatballs are made with ground chicken and chicken sausage not beef or pork. A welcome change from the normal wedding soup. Ina Garten aka the Barefoot Contessa makes this traditional soup in a different yet wonderfully flavorful way. The directions look to be many but they are spread out to make it easier to make. Don't let it intimidate. After the meatballs it is simple. Perfect for those cold days and nights. Enjoy! ChefDLH
Provided by ChefDLH
Categories Poultry
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees.
- For the meatballs, place ground chicken.chicken sausage, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, milk, egg, 1 teaspoon salt, and 1/4 tsp.pepper in a bowl and combine gently with a fork.
- Line a sheet pan with parchment paper. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto the sheet pan. You should have about 40 meatballs.
- Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.
- Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil.
- Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
- Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper.
- Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
- Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
Nutrition Facts : Calories 407.1, Fat 15.8, SaturatedFat 4.3, Cholesterol 93.6, Sodium 968.9, Carbohydrate 38.2, Fiber 3, Sugar 9.9, Protein 24.4
INA GARDEN'S ITALIAN WEDDING SOUP
Make and share this Ina Garden's Italian Wedding Soup recipe from Food.com.
Provided by Boomette
Categories Poultry
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoons salt and 1/2 teaspoons pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you'll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
Tips:
- Use high-quality ingredients for the best flavor.
- Don't overcrowd the pot when cooking the meatballs. The meatballs should have enough room to brown evenly.
- Use a large pot for the soup so that there is plenty of room for all of the ingredients.
- Bring the soup to a simmer and then reduce the heat to low. This will help to prevent the soup from boiling over.
- Season the soup to taste with salt and pepper.
- Serve the soup immediately, garnished with grated Parmesan cheese.
Conclusion:
Ina Garten's Italian Wedding Soup is a delicious and hearty soup that is perfect for a cold winter day. The soup is made with a flavorful broth, meatballs, vegetables, and pasta. It is a classic Italian dish that is sure to please everyone at the table.
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