It seems very few restaurants serve Italian Wedding Soup. Whether it’s because it’s too rustic, or someone thinks it too time-consuming (to make, not eat), you might agree that it’s just plain disappointing.
With a handful of vegetables thrown in for health and wealth, you’ve got all the things one wishes on a married couple. It is said that Italian wedding soup was given its name because the ingredients are married together: as in the broths from the meat and vegetables cooking. Meaning the married broths — or minestra maritata —of the cooking liquids of the meats and vegetables.
This recipe adds a little twist: a stracciatella finish
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What Is stracciatella?
Stracciatella is an egg and parmesan mixture that when added to hot liquids creates a whisper of a egg-like trail, similar to an egg drop soup in Chinese cuisine.
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Stracciatella adds an unexpected layer and flavor to this classic wedding soup.
Wedding soup ingredients
- meatballs
- pasta
- broth
- greens
- stracciatella
Meatballs -The undisputed showstopper of wedding soup is the meatballs. The meatballs in this wedding soup are chicken and pork.
Broth: Because I am using chicken in my meatballs, chicken broth makes the most sense.
Greens: You’ll notice that I used spinach here. Escarole is the most traditional which I would have used. However, it’s a long story involving a grocery clerk insisting that what I had in my hand was escarole when I felt pretty confident it wasn’t. I trusted him, It wasn’t. Minestra maritata.
Pasta – Traditionally, you would use acini di pepe for Italian Wedding Soup. If you have a box of orzo or pastina in your pantry or some other really small pasta, go for it.
Ok— on to the good stuff…getting all these ingredients good and married.
How to make authentic wedding soup
Mix meatballs
You’ll want to use a large bowl and your favorite kitchen tool – your hands. That’s how you can feel the texture.
The broth base
Pro tip
Simmering the meatballs first and separately from the soup ensures a clear broth.
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1-Hour Italian Wedding Soup with Meatballs
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Ingredients
For the soup base:
- 1 small onion, refer to instructions
- 1 stalk celery, refer to instructions
- 1 large carrot or 5-7 baby carrots, refer to instructions
- 5 basil leaves, directions below
- 2 cloves garlic , peeled
For the Meatballs
- ½ lb ground chicken
- ½ lb ground Italian sausage, w/o fennel if possible. See note below
- ¾ cup Romano Cheese, grated and divided
- 1 Tbsp parsley, minced
- 1 egg, lightly whisked
- 2 slices white or wheat bread, broken into small pieces
- 2 tsp salt
- 1 tsp ground black pepper
- ¼ cup warm water
For the soup
- 1 Tbsp olive oil
- 3½ qts chicken stock, divided
- 1 cup acini di pepe, see note below
- 1 head escarole or 6 cups (or handfuls) of fresh spinach, cleaned and chopped
- 2 tsp salt
- 1 tsp pepper
- 2 eggs
- ½ lemon
Instructions
FIRST STEP || WITH A FOOD PROCESSOR:
- Place 2 quarters of the onion, the celery, carrots, basil, and garlic in the bowl of a food processor and pulse for about 15 seconds until the contents are minced. Set aside and continue to the second step.1 small onion, 1 stalk celery, 1 large carrot or 5-7 baby carrots, 5 basil leaves, 2 cloves garlic
FIRST STEP || WITHOUT A FOOD PROCESSOR:
- Mince the onions, celery, carrots, and garlic. Place in medium bowl.
- Stack the basil leaves one on top of each other and roll into a long cylinder. Using a sharp knife, thinly slice the roll. Add to other minced veggies. Set aside and continue to the second step.
SECOND STEP || Make the Meatballs
- Using your hands, lightly combine all the meatball ingredients including 1/2 cup of Romano except the water in a large bowl until well mixed. Don't overmix it. Add the water and using your hands again, gently incorporate it.1/2 lb ground chicken, ½ lb ground Italian sausage, ¾ cup Romano Cheese, 1 Tbsp parsley, 1 egg, 2 slices white or wheat bread, 2 tsp salt, 1 tsp ground black pepper, ¼ cup warm water, 1 Tbsp olive oil
- Put a little water in a small cup or bowl. Using a teaspoon or small scoop, make small meatballs scooping with one hand and placing in the fingertips of the other hand, lightly shaping the ball. Dip fingers into the water bowl in between making each meatball. Place meatballs on a lightly sprayed or parchment-lined baking sheet.
- Meanwhile, bring 2 cups of the chicken stock to a low boil in a medium saucepan. Keep on a low simmer.3½ qts chicken stock
- After all the meatballs are made, gently place them in the simmering broth and cook for 5 minutes. You might have to do this in batches. [See notes below for making extra or making ahead]
- Through a fine mesh strainer, strain the meatball poaching liquid and add it to the other pan with the other broth.
STEP THREE || Make the Soup
- Heat the olive oil in a large stockpot. Add the veggies from step one and saute over medium heat for approximately 5 minutes.
- Add the remaining stock to the stockpot along with salt and pepper. Bring to a low boil.2 tsp salt, 1 tsp pepper
- Add the pasta to the pot and cook for 5 minutes. Then, add the meatballs and strained poaching liquid along with the spinach or escarole. Cook until the pasta is al dente, about 5 minutes more.1 cup acini di pepe, 1 head escarole or 6 cups (or handfuls) of fresh spinach
- Meanwhile, in a small bowl, add the remaining ¼ cup of Romano to 2 eggs and whisk lightly together. Right before serving, take the handle of a wooden spoon and swirl the soup while slowly pouring the egg and cheese mixture into the pot.2 eggs
- Squeeze some lemon in just before serving and sprinkle some grated romano on top. Adjust seasoning with salt and pepper, if needed.½ lemon
Notes
- Acini di pepe pasta is a small round rice-like pasta typically used in Italian wedding soup.
- If you can’t find Italian sausage without fennel, you can substitute plain ground pork for the sausage or use 100% ground chicken. I would add a little drizzle of olive oil to compensate for the loss of fat. Per the post, you can also use ground beef (85%).
- Gluten-free /dairy free options: use gluten free breadcrumbs or bread. And omit the cheese from the meatballs and finishing of the soup.
- Freezing tip: make the meatballs ahead of time, freeze them separately until the day you plan to serve. Then make and add to the broth.
Wonderful taste !
So happy you enjoyed it, Susan! Appreciate your taking the time to share 😊
I was craving this for fall weather and this recipe hit the spot. The flavors melded together perfectly and it was delicious. Thanks for the great recipe!
I’m crazy about this stuff! Especially the combination of Italian sausage and chicken. That’s the best of both, right there! Thanks for sharing another winner. Easy and delicious!
I know – I love the spicy warmth the sausage adds and the chicken lightens it all up in the best way. Thank you Traci!
One of my favorite soups! I love that you used a small melon baller for the meatballs, such a good idea!
Mine too, Tawnie! It def keeps the hands from getting too messy and goopy!
Made it tonight and it was delicious!
So glad you all liked it, Kristie! Stay warm!!
I do love Italian Wedding Soup. I’ll try your recipe sometime. But in the meantime… where did you get that wooden paddle spatula thingy? Seems like I need one of those!
Hi Tara! Hope you and let me know how you like it 😉 I LOOOVE my olivewood paddle – I actually got it in Italy but I added a similar one in my “shop this post” section above. Thanks for the suggestion!
Oh my goodness, so delicious! My husband is a bit cautious about trying new things, and HE LOVED IT! Perfect for this damp evening! I substituted arborio rice for the pasta, because that what I had on hand; took a bit longer for the final “cook time.” I will definitely be making this again! Thanks, Lori!
YAY! That makes me so happy! Glad you (and especially your husband) liked it! And arborio rice is a great substituition. Stay warm!☺️
So tasty!
Glad you liked it! 😋You made my day!