This delicious Italian wedding soup recipe combines flavorful meatballs with chopped escarole salad, orzo pasta, and finely chopped carrots. Serve hot, garnished with fresh parsley and Parmesan cheese. So, let’s cook Italian wedding soup!
Homemade italian wedding soup
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Wedding soup is a hearty soup consisting of noodles, vegetables, meatballs, and broth. At first, it was a “peasant dish”, that is, it was prepared from inexpensive ingredients that everyone could find.
Although it is called “wedding soup”, it has nothing to do with weddings. The name comes from the Italian phrase “minestra maritata”, which actually means married soup. But it’s not the marriage we think of—it’s really about the marriage of ingredients and the flavor it creates.
Most Italian wedding soups contain the following ingredients:
- Meatballs
- Bouillon
- Vegetables. This soup contains escarole salad
- Pasta – the recipe calls for orzo pasta
And while this recipe specifically calls for orzo pasta, you can use any small pasta you have on hand.
What to serve with wedding soup
Italian soup really does have it all, so there’s no need to serve it with anything! But we like to serve this soup with a warm bun.
Store fully cooled Wedding Soup in an airtight container in the refrigerator for up to four days.
You may need to add more stock when you reheat the soup, as the pasta tends to soak up the stock. But if you don’t have it left, then go for a little trick. Boil pasta separately, and add only before serving.
Easy Italian wedding soup recipe
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Italian wedding soup recipe
Although it is called “wedding soup”, it has nothing to do with weddings. The name comes from the Italian phrase “minestra maritata”, which actually means married soup. But it's not the marriage we think of—it's really about the marriage of ingredients and the flavor it creates.
Ingredients
- Low-fat minced beef – 250 gr.
- Egg – 1 pc.
- Breadcrumbs – 2 tbsp. l.
- Parmesan cheese – 2 tbsp. l. (grated)
- Dried basil – 0.5 tsp.
- Onion – 1 pc. (small)
- Escarole salad – 1 bunch
- Macaroni – 1 tbsp.
- Carrot – 1 pc.
- Chicken broth – 1.5 l.
Instructions
Before you start cooking Italian wedding soup, you need to cook chicken broth. After all, broth as a base can be used in many dishes. Therefore, in this recipe, it is one of the ingredients.
Mix ground beef, egg, breadcrumbs, Parmesan cheese, basil and grated onion in a bowl. Then form small meatballs.
Heat broth in a large pot over high heat until boiling.
Add the finely chopped escarole salad, pasta (the original recipe uses orzo pasta), carrots and meatballs and bring to a boil again.
If desired, pasta can be cooked separately and added during serving.
Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until pasta is tender but firm to the bite, about 10 minutes.
Italian wedding soup is ready! Bon appétit!
Notes
The recipe uses orzo pasta, but you can replace it with any other small type of pasta.
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Nutrition Information
Serving Size
6 servingsAmount Per Serving Calories 396Total Fat 20gSaturated Fat 6gCholesterol 85mgSodium 362mgCarbohydrates 25gFiber 3gSugar 4gProtein 29g
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