Craving a hearty and comforting soup that embodies the rustic charm of Italy? Look no further than Olive Garden's Italian Wedding Soup. This classic dish, also known as minestra maritata in Italian, is a delightful symphony of flavors, textures, and aromas that will warm your soul on a chilly day. The soup features a flavorful broth brimming with tender meatballs, delicate pasta, an array of vegetables, and a hint of herbs and spices. Our comprehensive guide takes you through three variations of this beloved soup, catering to diverse dietary preferences and skill levels. Whether you're a seasoned home cook or a novice in the kitchen, we've got you covered. Dive into the traditional Olive Garden Italian Wedding Soup recipe, a vegetarian version bursting with garden-fresh vegetables, and a slow-cooker variation that offers convenience without compromising on taste.
Here are our top 3 tried and tested recipes!
ITALIAN WEDDING SOUP
Steps:
- In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.
Nutrition Facts : Calories 226 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 942mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.
OLIVE GARDEN ITALIAN WEDDING SOUP
This is a copycat version of the Italian Wedding Soup served at Olive Garden on rare occasions. Can be made vegetarian by removing the meatballs and using vegetable stock. Add mushrooms and thin strips of nori for more flavor. Meatballs can be made ahead and frozen until needed.
Provided by Member 610488
Categories Spinach
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine the bread crumbs, cheese, nutmeg and 1/4 cup onion. Add the egg and ground meats and blend well with your hands. Shape into little meatballs, about 3/4 inch to one inch in diameter.
- Brown them in a little hot oil until they are well colored on all sides. Drain on a paper towel.
- In the bottom of a large soup kettle or dutch oven, heat 2 tbsp of olive oil and saute the garlic and the onion slowly until they begin to disintegrate. Do not let them brown or burn. You may need to add a tsp of stock as they cook.
- Sprinkle the flour over the onion mixture and stir continuously as you make the roux. Stir until the flour turns a light brown. Pour the boiling beef stock into the kettle and bring to a boil, stirring to blend well.
- Add the pasta and the spinach and simmer until the pasta is tender. Adjust the seasonings. Return the meatballs to the soup and heat through. Serve hot.
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 fresh ingredients. Fresh vegetables, herbs, and spices will give your soup the best flavor. If you can, use organic ingredients to avoid pesticides and herbicides.
- Don't overcrowd the pot. When adding the ingredients to the soup, don't overcrowd the pot. This will prevent the soup from cooking evenly and will make it more likely to boil over.
- Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
- Season the soup to taste. Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.
- Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Olive Garden Italian Wedding Soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like your soup thick or thin, with or without meat, this recipe is sure to please. So next time you're looking for a delicious and satisfying soup, give Olive Garden Italian Wedding Soup a try.
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