Delicious Italian Wedding Soup

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Delicious Italian Wedding Soup

Soup is such a great meal to prepare, especially when it’s cold outdoors and you want something healthy and satisfying to eat.
I love soup! Growing up we had soup almost everyday, even in the summer. It’s just a great meal that is packed with vitamins, nutrition and taste. Coming home from school and walking into the house, I could always smell my mom’s (and sometimes my dad’s) delicious soup! Fresh vegetables and meats that were so aromatic, that I think that is what makes soup such a comfort food-it’s the taste and nostalgia.
Italian wedding soup is not an actual soup served at weddings (although I am sure it is served at many weddings) but it’s a soup that “marries all the flavors together” hence the word “wedding”. I assure you that once you make this soup, you will understand what I mean by “flavor”.
You can be flexible with your ingredients here too. You can prepare this soup using either vegetable or chicken broth. I used my go-to vegetable bouillon that is organic. It is quick and easy. Just dissolve the concentrate into water. Super easy.
Another feature about this concentrate is that it will last in your fridge for weeks and you make only what you need. To err on the side of salt cautious, I used 8 teaspoons of the concentrate for the 12 cups of water and it was perfect. You can use less or more or even use your own broth. This brand makes chicken broth too if you prefer to use it here.
When preparing the meatballs, make sure you add the meat in last, after you have thoroughly mixed the other ingredients. This will ensure the meatballs will not toughen from over mixing. Once you roll them into 1 or 2 inch balls, set them aside until the broth is ready.
Okay, so here is a pic of escarole. As you can see it looks very similar to romaine lettuce although it is a much hardier leaf. Look how pretty the green leaves are!
If you have spinach or curly endive, you may substitute that for the escarole. But, traditionally, escarole is the vegetable used.
So here are some interesting facts about escarole that may lift your eyebrow in a pleasant surprise. It contains vitamins A, B, C, D, E, K; also folate which helps produce new blood cells and protects and produces our DNA. The vitamin A in escarole can reduce the risk of developing heart disease and cancer. Vitamin A also helps treat macular degeneration of the eye and scleroderma, a condition of the skin characterized by hardening of skin tissue. It also contains trace minerals, magnesium, phospherous, iron, sodium and potassium. Not bad for such a green cutie! Plus it tastes delicious!
Here is a picture of the meatballs floating to the top. Yes, these cuties are ready! And so am I! Look how festive this soup looks-red and green for the holidays!
So no matter what ingredients you opt for this soup, just remember that it’s fresh, delicious, nutritious and you control the salt content; your heart will thank you for that. Another nice benefit of this recipe is that you can freeze what you don’t consume for another day. Now how convenient is that? Enjoy!
Delicious Italian Wedding SoupServes 8
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Dish
Cuisine Italian
Servings 8 servings

Equipment

  • Large bowl
  • Baking Sheet
  • Large pot

Ingredients
  

  • 1 medium onion peeled, quartered
  • 1/3 cup fresh Italian parsley finely chopped
  • 1 tablespoon fresh basil finely chopped
  • 1/2 teaspoon fresh oregano finely chopped
  • 1 large egg
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan
  • 1 pound mix of ground, veal, pork and beef
  • 12 cups vegetable or chicken broth
  • 2 cups carrots cut 1/4 inch thick
  • 1 pound escarole coarsely chopped
  • extra grated Parmesan cheese for topping on soup

Instructions
 

  • Stir all the ingredients for the meatballs in a large bowl to blend except the meat. Make sure all of the ingredients are well combined. Then add in the meat and mix to combine until incorporated, making sure not to over mix. Using 1 1/2 teaspoons for each, shape the meat mixture into 1 or 2 inch-diameter meatballs. Place on a baking sheet and set aside. This makes roughly 34 meatballs.
  • Bring the broth to a boil in a large pot over medium-high heat. Add in the carrots. Carefully add the meatballs into the broth. Then add in the escarole. Bring to a boil again and then lower to a simmer for about 12 minutes. Simmer until the meatballs are cooked through and the escarole is tender. The meatballs will float to the top when they are done.
  • Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
  • For extra flavor: if you have the rind of Parmigiano Reggiano cheese, add it in the soup prior to boiling. Remove before serving.
Keyword Soup
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About Me

Hello, I'm Yvette

Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.

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Yvette

Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!

0 thoughts on “Delicious Italian Wedding Soup”

  1. foodinbooks says:
    December 18, 2017 at 10:05 am

    Isn’t Better Than Bouillon just amazing? I use it in most everything savory! Your soup looks delicious.

    Reply
    1. Yvette says:
      December 18, 2017 at 10:11 am

      Thank you Vanessa! Yes, I love this magic in a jar. It makes everything taste so much better. I also substitute this for just water in rice too.

      Reply
      1. foodinbooks says:
        December 18, 2017 at 10:12 am

        Me, too! I normally don’t like rice, and I eat the black Japanese Hinode rice only. With a dash of this stuff, it tastes amazing. It’s also good for couscous, and I’ve even used a bit of it mixed with lemon to put atop a baked sweet potato. So many possibilities! đŸ™‚

        Reply
        1. Yvette says:
          December 18, 2017 at 10:14 am

          Yes, I agree. If you make this soup, post me your comments. Enjoy!

          Reply
  2. mihrank says:
    December 19, 2017 at 7:42 pm

    wow – so delicious – I felt myself in Middle East – enjoying with glass of wine!!!

    Reply
    1. Yvette says:
      December 19, 2017 at 7:44 pm

      Sounds lovely!

      Reply

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