Ingredients
Scale
- For the Delightfully Tiny Meatballs:
- 1 pound Ground Meat Mixture (½ pound Ground Chicken or Turkey & ½ pound Ground Pork or Veal): The traditional Italian Wedding Soup meatball is not made with just beef. A combination of meats creates a more tender and nuanced flavor. Ground chicken or turkey provides lightness, while ground pork or veal adds richness and moisture. You can use all ground chicken or turkey for a leaner version or all ground pork or veal for a richer, more traditional taste. Opt for good quality ground meat for the best flavor and texture.
- ½ cup Dried Breadcrumbs (Italian Seasoned or Plain): Breadcrumbs act as a binder, helping to hold the meatballs together and keep them tender. Italian seasoned breadcrumbs add an extra layer of flavor, but plain breadcrumbs work just as well. If using plain breadcrumbs, consider adding a pinch more Italian seasoning to the meatball mixture. For a gluten-free option, use gluten-free breadcrumbs or finely ground almond flour.
- ¼ cup Grated Parmesan Cheese (Freshly Grated Recommended): Parmesan cheese is essential for adding that signature savory, salty, and umami-rich flavor to the meatballs. Freshly grated parmesan melts beautifully into the meatballs and provides a superior taste compared to pre-grated options which may contain cellulose. Pecorino Romano cheese can be used as a flavorful substitute or addition for a sharper, saltier profile.
- 1 Large Egg (Lightly Beaten): The egg is another binder, crucial for holding the meatballs together. It also adds moisture and richness to the mixture. Ensure the egg is lightly beaten before adding it to the meat mixture to ensure even distribution.
- ¼ cup Milk (or Chicken Broth): A liquid component is necessary to moisten the breadcrumbs and create a tender meatball. Milk adds richness, while chicken broth enhances the savory flavor. You can also use water if you prefer. For a dairy-free option, use plant-based milk alternatives like almond milk or oat milk, or simply use broth or water.
- 2 cloves Garlic (Minced): Garlic provides a pungent and aromatic base note to the meatballs, complementing the meat and cheese beautifully. Freshly minced garlic is always preferred for the most vibrant flavor. You can use a garlic press or mince it very finely. For a milder garlic flavor, you can roast the garlic cloves before mincing.
- 2 tablespoons Fresh Parsley (Finely Chopped): Fresh parsley adds a bright, herbaceous note and a touch of freshness to the meatballs. Italian flat-leaf parsley is recommended for its robust flavor. Curly parsley can also be used.
- ½ teaspoon Dried Italian Seasoning: This blend of herbs like oregano, basil, rosemary, and thyme provides a classic Italian flavor profile to the meatballs. If you don’t have Italian seasoning blend, you can use a combination of individual dried herbs.
- Salt and Black Pepper (to taste): Seasoning is crucial! Salt enhances all the flavors, and black pepper adds a subtle warmth and complexity. Season generously, but taste the meatball mixture before cooking to adjust as needed.
- For the Soul-Warming Soup Base:
- 8 cups Chicken Broth (Low Sodium Recommended): The broth is the heart of the soup, providing the liquid base and a significant amount of flavor. High-quality chicken broth is essential. Low-sodium broth allows you to control the salt level of the soup and adjust it to your preference. Homemade chicken broth will elevate the soup to another level of flavor depth. Vegetable broth can be used for a vegetarian version.
- 1 tablespoon Olive Oil: Olive oil is used for sautéing the vegetables, adding a subtle fruity note and richness to the base of the soup. Extra virgin olive oil is preferred for its flavor, but regular olive oil works as well. You can substitute with other cooking oils like vegetable oil or canola oil if needed.
- 1 medium Yellow Onion (Diced): Yellow onion provides a foundational savory sweetness to the soup base. It softens and mellows as it cooks, adding depth of flavor without being overpowering. White or sweet onions can also be used.
- 2 Carrots (Peeled and Diced): Carrots add sweetness, color, and a subtle earthy note to the soup. Diced carrots provide a pleasant texture and visual appeal.
- 2 Celery Stalks (Diced): Celery contributes a subtle savory, slightly peppery flavor and aroma that is essential to classic soup bases. Diced celery adds texture and complements the other vegetables.
- 2 cloves Garlic (Minced): Additional garlic in the soup base enhances the overall garlic flavor and ties it together with the meatballs. Freshly minced garlic is recommended.
- ½ cup Small Pasta (Acini de Pepe, Ditalini, or Orzo Recommended): Small pasta shapes are traditional in Italian Wedding Soup. Acini de Pepe (peppercorn pasta) is a classic choice, but Ditalini (small tubes) or Orzo (rice-shaped pasta) are excellent alternatives. These small shapes cook quickly and distribute evenly throughout the soup. For a gluten-free option, use gluten-free pasta in a similar small shape.
- 6–8 cups Greens (Escarole, Spinach, or Escarole & Spinach Mix): Greens are a defining characteristic of Italian Wedding Soup, adding a slightly bitter, earthy flavor and essential nutrients. Escarole is traditional and offers a slightly bitter bite and hearty texture. Spinach is a milder and more readily available option. A mix of escarole and spinach provides a balanced flavor and texture. Other greens like kale, chard, or endive can also be used, but may alter the traditional flavor profile slightly. Ensure the greens are washed thoroughly before adding them to the soup.
- 1 Bay Leaf: Bay leaf adds a subtle, aromatic, and slightly woody flavor to the broth as it simmers. It enhances the overall depth of flavor. Remember to remove the bay leaf before serving.
- Salt and Black Pepper (to taste): Season the soup base generously with salt and black pepper to bring out all the flavors. Taste and adjust seasoning throughout the cooking process.
Instructions
Step 1: Prepare the Delightfully Tiny Meatballs
- Combine Meatball Ingredients: In a medium bowl, gently combine the ground meat mixture (chicken/turkey and pork/veal), breadcrumbs, grated parmesan cheese, lightly beaten egg, milk (or broth), minced garlic, chopped parsley, Italian seasoning, salt, and black pepper.
- Mix Gently: Use your hands or a spoon to gently mix the ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs. Overmixing develops the gluten in the breadcrumbs and protein in the meat, leading to a denser, less tender texture.
- Form Tiny Meatballs: Roll the meat mixture into very small meatballs, about ½ inch in diameter. Aim for bite-sized meatballs that will cook quickly and distribute evenly throughout the soup. You can use a small spoon or your hands to form them. Uniformly sized meatballs will cook more evenly.
- Cook the Meatballs (Optional Methods – Choose one):
- Baking: Preheat oven to 375°F (190°C). Place meatballs on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until cooked through and lightly browned. Baking is a healthier method as it avoids added fat from pan-frying and allows for even cooking.
- Pan-Frying: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add meatballs and cook, turning frequently, until browned on all sides and cooked through, about 8-10 minutes. Pan-frying adds a richer, browned flavor to the meatballs. Be careful not to overcrowd the skillet; cook in batches if necessary.
- Directly in Soup (Most Traditional): You can skip pre-cooking the meatballs and add them directly to the simmering soup broth (Step 3, Point 4). This is the most traditional method, and the meatballs will cook directly in the broth, imparting their flavor to the soup. However, they may be slightly more fragile, so handle the soup gently.
Step 2: Build the Flavorful Soup Base
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Sautéing vegetables softens them, releases their flavors, and creates a flavorful base for the soup.
- Add Garlic: Add minced garlic to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the garlic briefly releases its aroma and flavor.
- Pour in Broth and Bay Leaf: Pour in the chicken broth and add the bay leaf. Bring the mixture to a simmer over medium-high heat. The broth forms the liquid base of the soup, and the bay leaf adds aromatic depth.
Step 3: Combine Meatballs and Soup, Simmer and Finish
- Add Cooked Meatballs (or Raw if using traditional method): Gently add the cooked meatballs (if baked or pan-fried) or raw meatballs (if using the traditional method) to the simmering broth.
- Simmer Meatballs: If using pre-cooked meatballs, simmer for 10-15 minutes to allow the flavors to meld and the meatballs to heat through completely. If using raw meatballs, simmer for 15-20 minutes, or until the meatballs are cooked through and no longer pink inside. Simmering the meatballs in the broth infuses the soup with their flavor and tenderizes the meatballs further.
- Add Pasta: Add the small pasta (acini de pepe, ditalini, or orzo) to the simmering soup. Cook according to package directions, or until the pasta is tender. Be careful not to overcook the pasta, as it will continue to absorb liquid and can become mushy.
- Stir in Greens: Stir in the greens (escarole, spinach, or a mix) in batches, allowing them to wilt into the hot soup. They will wilt quickly. Adding the greens at the end preserves their fresh flavor and vibrant color.
- Season and Simmer: Season the soup with salt and black pepper to taste. Simmer for another 5-10 minutes to allow the flavors to fully combine and the greens to soften to your desired tenderness. Taste and adjust seasoning as needed.
- Remove Bay Leaf: Remove the bay leaf from the soup before serving.
- Serve Hot: Ladle the Italian Wedding Soup into bowls and serve hot. Garnish with freshly grated parmesan cheese and a sprinkle of fresh parsley, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 250-350
- Sugar: 5-7g
- Sodium: 500-700mg
- Fat: 10-15g
- Saturated Fat: 3-5g
- Carbohydrates: 20-30g
- Fiber: 3-5g
- Protein: 15-20g
- Cholesterol: 50-70mg