how to make Italian Wedding Soup | Soup Recipe
One of the easiest ways to eat delicious, nutritious meals is with soup. Whether it’s a slow cooker soup or a raw soup, there are plenty of exciting soups on the market today with all kinds of ingredients, spices and sauces. While many people enjoy making their own homemade soup from scratch, there are plenty of ready-made options that allow more time for spending more time with family and friends! |
| how to make Italian Wedding Soup | Soup Recipe |
I am making Italian Wedding Soup. You may also know this as Married Soup. The ingredients and flavors marry well together and make a comforting meal. This is gonna be good!
MEATBALLS
1- 8 oz lean ground beef
2- 2 Tbsp plain bread crumbs
3- 2 Tbsp grated parmesan cheese
4- 1 Tbsp chopped Italian parsley
5- 1 Tbsp minced onion
6- 1 clove of minced garlic
7- 1 large egg (add 1 Tbsp to beef, reserve rest)
8- 1/4 tsp salt
9- 1/4 tsp black pepper
EGG MIXTURE
2 Tbsp grated parmesan cheese
the reserved beaten egg
THE REST OF THE INGREDIENTS
1- 1 1/2 Tbsp olive oil
2- 1/2 small onion
3- 1/2 medium carrot
4- 1/2 celery stick
5- 1 clove of garlic
6- 2 Tbsp white wine (optional)
7- 5 to 6 cups low sodium chicken broth
8- 1/2 cup Orzo pasta
9- 3 to 4 cups chopped escarole or spinach
salt and season to taste
method
to start with this Italian wedding soup or you may call it married soup which is actually what it translates to in Italian I'm making a small pot today just for lunch it'll serve two to three people I'm working with this is eight ounces of lean ground beef or ground or minced beef some of you might call it I'm going to start adding my ingredients to make the meatballs here I'm working with a tablespoon of fresh chopped parsley two tablespoons of bread crumbs these are just plain breadcrumbs I'm going to add just a little bit this is rehydrated minced onion dried minced onion I'm going to go in with just half this amount this is crushed or this is garlic paste like a half teaspoon two tablespoons of grated Parmesan cheese going in some cracked black pepper and some salt I'd say like a quarter teaspoon I am going to scramble here or beat one large egg so one it's got to be kind of difficult here one tablespoon going in and reserve the rest now with my clean hands I'm going to combine all of the beef with the ingredients and then we're going to make little meatballs little tiny meatballs to go into the soup Okay so I'm going to take just a little bit of my beef mixture here and make these little meatballs if I had to guess it's like two teaspoons a teaspoon and a half to two teaspoons of your ground beef mixture and this is my little meatball and I'm just going to repeat the process for the rest of my beef mixture so cute okay so here are my little cute meatballs these are actually still really cold so I'm just going to cover them and let them hang out on the countertop until I need them but if you have other things to do cover them with cling film place them in the fridge and before you use them you want to take them out 10 to 15 minutes before you're going to put them into the soup to take the chill off of the meat it really does help with cooking consistency so anyways I'm going to wrap these up and let them hang out until I need them in a preheated pot this is a heavy bottom pot it's small it's not a large pot because I'm just making a small batch of Italian wedding soup today I've added some olive oil I'm going to let that preheat just a little bit should be okay I'm gonna go in with this is half of a very small onion and I'm going to add half of a medium carrot that I I chopped and diced and half of a celery stick that I diced going with a pinch of salt and I'm gonna saute well [Music] once everything is sauteed and translucent I'm going to go in with some garlic you can go with like minced garlic I have this crushed garlic paste I'm going to quickly mix that in [Music] I don't want to burn it I do want it to become fragrant and aromatic for the rest of the ingredients now I'm going in with two tablespoons actually this is more like yeah two tablespoons of white wine [Music] oh smells wonderful you can skip the white wine and just go with all of the broth but I really think it adds wonderful depth of flavor to the broth it just brightens it so now I'm gonna go in with I'm gonna start with five cups of low sodium chicken broth and one more I think I'm going to add in this pot I think I can go for six cups of broth I'm just going to add a cup of water there we go but six cup of six cups of low sodium chicken broth works for this I'm going to cover this just for a little bit to bring it up to a boil a gentle boil you'll want to taste your broth for salt or seasoning so I'm going to add some salt and salt is to your taste now you don't want to over salt this or add too much saltiness because I will be adding that egg parmesan cheese mixture and the meatballs are salted but another pinch for me give that a taste and it'll be good now it's time to add our meatballs spoiling going in to the meatballs the eight ounces of lean ground beef that I worked with will definitely give you somewhere between 35 to 40 mini meatballs but it's really up to your choice what size I want to make sure that they there we go okay gonna gently stir that and once they start to float to the top I'm going to add my pasta I'm going to give this like five to seven minutes to do the trick before I add the pasta it has been around five to seven minutes and as you can see they are floating to the top which is great so what I'm going to do next is add my orzo pasta typically I think it's the small Pearl pastas that goes into the married soup Italian wedding soup but this is the smallest pasta I could find at my grocery store so it's going in gonna give that a stir and I'm going to let this come back up to a boil which it won't take long and I'm going to cook this for another five to seven minutes before I add the last two ingredients I want to show you what I'm going to do with the rest of that egg so I'm going to take a tablespoon of grated Parmesan cheese into my egg and I'm gonna I'll just use this I'll give it a mix and I'm going to drizzle this into the boiling broth towards the end and that's what I'm going to do I wonder you know what I think I can add another tablespoon so two tablespoons of the parmesan grated Parmesan cheese perfect there we go okay so it's been seven minutes the pasta should be at least Al Dente okay so now I'm going to just stir and drizzle in my egg parmesan cheese mixture there we go it's not going to take that long to cook and I'll say that's optional some people don't like that but I do the egg parmesan cheese mixture you don't have to do that now I'm going in with my fresh escarole you could substitute escarole with baby spinach I do that as well or just a green leafy something that will go well in the soup I'm going to let this simmer for another two to three minutes and it's time to serve and that's how I make Italian wedding soup it's really good I hope you give this recipe a try I hope you like it.