Italian Wedding Soup [Zuppa di nozze all'italiana]
Servings: servings
Italian Wedding Soup is a traditional Italian soup featuring savory meatballs, fresh vegetables and pasta in a rich chicken broth.
Equipment
Ingredients
The Meatballs
- 1 egg
- 225 g ground beef
- 225 g Italian sausage spicy with no casings
- 60 g breadcrumbs or panko
- 30 g Parmigiano Reggiano cheese freshly grated
- 6 g fresh parsley chopped
- 3 garlic cloves minced
- 1 tsp. dried oregano
- 1 tsp. salt adjust as needed
- ½ tsp. freshly ground black pepper
- extra virgin olive oil
The Soup
- 120 ml white wine cheap Italian one
- 45 ml extra virgin olive oil
- 2 yellow onions chopped
- 300 g carrots diced (1 medium = 100g)
- 150 g celery diced (3 large ribs = 50g)
- 3 cloves garlic minced
- 1 tsp. salt adjust as needed
- ½ tsp. freshly ground black pepper
- 2 L chicken broth
- 2 bay leaves
- 60 g Acini di pepe pasta or Ditalini or Orzo
- 90 g baby spinach
The Serving
- Parmigiano Reggiano cheese freshly grated for serving
Instructions
The Preparation
- Gather the ingredients. Chop the 2 yellow onions, clean and dice the 300 g carrots and 150 g celery.
The Meatballs
- In a large bowl, crack the 1 egg and beat lightly.
- Add 225 g ground beef, 225 g Italian sausage without casings, 60 g breadcrumbs, 30 g Parmigiano Reggiano cheese freshly grated, 6 g fresh parsley chopped, 3 garlic cloves minced, 1 tsp. dried oregano, 1 tsp. salt, and ½ tsp. freshly ground black pepper. Mix gently until combined.
- Coat your hands with extra virgin olive oil and shape the mixture into small meatballs (about 2.5 cm in diameter). You should yield roughly 80 meatballs. Place them on a plate or sheet pan.Denis Tip: If you have the time, letting the meatballs rest in the fridge for 1h will help enhance the flavor.
- In a large pot or Dutch oven, heat 45 ml extra virgin olive oil over medium heat.
- In batches, add meatballs and cook until browned on most sides, about 3-4 minutes. Using a slotted spoon, transfer the browned meatballs to a paper towel-lined plate.
The Vegetables
- Deglaze the pot with a splash of 120 ml white wine before adding the vegetables. This will enhance the flavor and add a depth to the broth.
- Add the chopped 2 yellow onions, 300 g carrots, and 150 g celery. Cook, stirring occasionally, for about 10 minutes or until the vegetables are tender.
- Add the minced 3 cloves garlic, 1 tsp. salt, and ½ tsp. freshly ground black pepper. Cook for 1 minute until fragrant.
The Soup
- Return the browned meatballs to the pot. Pour in the 2 L chicken broth with 2 bay leaves and bring to a simmer over medium-high heat.
- Stir in the 60 g Acini di pepe pasta (or Ditalini or Orzo). Lower the heat and let it simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
The Serving
- Stir in the 90 g baby spinach until limp, about 2 minutes. Taste and adjust seasoning if needed. Remove the bay leaves.
- Serve hot, garnished with freshly grated Parmigiano Reggiano cheese. Enjoy your Italian Wedding Soup [Zuppa di nozze all'italiana].Storage: The soup can be refrigerated for up to 5 days or frozen for up to 3 months. If freezing, it's best to add the pasta when you reheat to prevent it from becoming mushy in leftovers.