Best 3 Italian Wedding Soup With Meatballs Recipes

Indulge in the comforting warmth of Italian Wedding Soup, a classic Italian dish that harmonizes tender meatballs, delicate pasta, and a rich, flavorful broth. This culinary masterpiece boasts a symphony of textures and flavors that will tantalize your taste buds.

Discover variations of this beloved soup, including a vegetarian version that swaps out the meatballs for hearty vegetables, a gluten-free option that uses alternative pasta or grains, and a slow-cooker version that allows you to savor the soup's delectable flavors with minimal effort.

Unveil the secrets of crafting the perfect Italian Wedding Soup with our expert tips, ensuring your homemade version rivals that of any authentic Italian trattoria. Learn how to make succulent meatballs, simmer a flavorful broth, and select the ideal pasta to complement this timeless dish.

Explore the culinary history of Italian Wedding Soup, tracing its roots back to the vibrant streets of Naples, Italy. Uncover the cultural significance of this dish, often served at weddings and celebrations, symbolizing unity and prosperity.

Delight in a comprehensive guide to Italian Wedding Soup, encompassing its variations, cooking techniques, historical background, and cultural significance. Prepare to embark on a culinary journey that will elevate your kitchen repertoire and impress your loved ones with this heartwarming and delicious dish.

Let's cook with our recipes!

ITALIAN WEDDING SOUP I

Italian Wedding Soup I image

Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

Provided by Star Pooley

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

½ pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

Steps:

In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g

ITALIAN WEDDING SOUP

Italian Wedding Soup image

For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Steps:

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

ITALIAN WEDDING SOUP

Italian Wedding Soup image

Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

Ingredients

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Steps:

Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon 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.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help the cooking process go smoothly.
Use Fresh, High-Quality Ingredients: The better the quality of your ingredients, the better your soup will taste. Look for fresh vegetables, herbs, and meat.
Don't Overcook the Meatballs: The meatballs should be cooked through but still tender. Overcooking them will make them tough and dry.
Season the Soup to Taste: Don't be afraid to add more salt, pepper, or other seasonings to the soup to taste. A well-seasoned soup is a delicious soup.
Serve the Soup with Freshly Grated Parmesan Cheese: Parmesan cheese adds a delicious finishing touch to the soup. Grate it fresh just before serving for the best flavor.

Conclusion:

Italian Wedding Soup is a classic Italian dish that is perfect for a cold winter day. It is a hearty and flavorful soup that is made with meatballs, vegetables, and pasta. This recipe is easy to follow and can be made in about an hour. So next time you are looking for a delicious and comforting soup, give this Italian Wedding Soup a try. You won't be disappointed!