Ah, Italian Wedding Soup. Just the name alone brings a sense of warmth, nostalgia, and comfort, doesn’t it? This dish has been a staple at many family gatherings, often served at weddings (hence the name) as a symbol of unity, but it’s also just an overall crowd-pleaser with a rich history. Originally, this dish hails from Southern Italy, but in the United States, it’s become a popular comfort food loved for its rich flavor and variety of textures.
What makes Italian Wedding Soup truly stand out is its balance of savory flavors, the delightful meatballs, the tender greens, and the subtle broth. When it comes to Giada De Laurentiis’ Italian Wedding Soup recipe, it’s an absolute gem. She takes the traditional recipe and elevates it with a few unique twists that bring out the natural flavors in every ingredient. Whether you’re hosting a cozy dinner or looking to impress your guests with a classic dish, this is a must-try.
Italian Wedding Soup Giada Recipe
Giada’s version of Italian Wedding Soup takes the traditional flavors and gives them a fresh, modern spin while staying true to its roots. She uses quality ingredients that bring out the richness of the broth, making it a comforting and flavorful soup. Here’s a breakdown of how you can recreate this iconic dish, step by step.
Ingredients Needed
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For The Meatballs
- Ground turkey (or a mix of beef and pork for richer flavor)
- Fresh breadcrumbs (helps keep the meatballs light and airy)
- Parmesan cheese (adds depth of flavor and richness)
- Fresh parsley (adds freshness and a pop of color)
- Garlic (for that unmistakable savory aroma)
- Egg (helps bind the ingredients together)
- Salt and pepper (to taste)
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For The Soup
- Chicken broth (use low-sodium for better control over seasoning)
- Fresh spinach (traditional, but you can opt for kale or escarole if preferred)
- Carrots (adds a subtle sweetness and texture)
- Onion (for depth and a soft, savory sweetness)
- Garlic (yes, more garlic! Because why not?)
- Parmesan rind (optional, but adds a rich, umami flavor)
- Olive oil (for sautéing and richness)
- Salt and pepper (to taste)
- Optional pasta (like acini di pepe or orzo)
Cooking Instructions
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Prepare The Meatballs
- In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper. Use your hands to mix everything together until just combined (don’t overwork the meat, or it will become tough).
- Form small meatballs, about the size of a marble (around 1 inch in diameter). You should get around 20-25 meatballs depending on size.
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Brown The Meatballs
- Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the meatballs in batches, browning them on all sides. Don’t worry if they’re not fully cooked through yet; they’ll continue cooking in the broth. Set the browned meatballs aside.
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Make The Soup Base
- In the same pot, add a bit more olive oil if needed, then sauté the onions and garlic over medium heat for about 5 minutes, or until they’re soft and fragrant.
- Add the carrots and cook for an additional 3 minutes.
- Pour in the chicken broth and bring the mixture to a simmer.
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Add The Meatballs
- Once the broth is simmering, carefully drop the browned meatballs into the soup. Let them cook in the broth for about 10 minutes, or until they are fully cooked through.
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Add Greens And Pasta
- Stir in the fresh spinach (or kale) and let it wilt. If you’re using pasta, now is the time to add it. Let everything cook for another 5-7 minutes until the pasta is tender and the greens are fully cooked.
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Final Seasoning
- Taste the soup and adjust the seasoning with salt and pepper as needed. If you like, add the Parmesan rind to enhance the flavor. Simmer for an additional 5 minutes to incorporate all the flavors.
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Serve
- Ladle the soup into bowls, and if desired, sprinkle with additional grated Parmesan cheese before serving.
Ingredient Insights
- Ground Turkey vs. Beef and Pork Mix: Giada uses ground turkey for a leaner, lighter meatball, but traditionally, Italian Wedding Soup uses a combination of beef and pork. The mix of beef and pork adds more richness to the meatballs. If you want to try something a little different, feel free to experiment with ground chicken, lamb, or even a mix of your favorite meats.
- Parmesan Rind: This little gem is often overlooked but can elevate the broth by infusing it with a deep, umami flavor. Just toss it in with the soup while it simmers, and remove it before serving. It’s a great way to utilize every part of your Parmesan.
- Spinach vs. Kale or Escarole: Spinach is the traditional choice, but kale and escarole have a more hearty texture and add a slightly bitter edge, balancing the soup’s rich flavors. Depending on what you have on hand or what flavor profile you’re after, feel free to switch things up.
Expert Tips
- Don’t Overcrowd the Meatballs: When browning the meatballs, make sure to cook them in batches. Overcrowding the pan will cause them to steam rather than brown, which won’t give them that crispy exterior that adds texture to the soup.
- Use a Large Pot: A big stockpot is ideal for making Italian Wedding Soup. You need enough room for the meatballs to cook comfortably in the broth without overcrowding.
- Broth Quality: The broth is the heart of the soup, so use a high-quality chicken broth. If you have the time, make your own-it’s surprisingly easy and yields a much richer flavor. Alternatively, you can use bouillon cubes or concentrate for convenience.
- Don’t Skip the Parmesan: Adding freshly grated Parmesan on top before serving is a simple but essential step. It provides a salty, nutty finish that ties the soup together.
Recipe Variations
- Vegetarian Version: For a meatless take, you can replace the meatballs with veggie-based ones (think chickpea, lentil, or quinoa). Use vegetable broth instead of chicken broth and load the soup with more veggies like zucchini, peas, and bell peppers.
- Gluten-Free: Swap out the breadcrumbs for gluten-free panko or rice flour to make the meatballs gluten-free. Additionally, opt for gluten-free pasta or omit the pasta altogether for a low-carb alternative.
- Spicy Version: If you like a little heat, sprinkle some red pepper flakes into the soup. You can also add a sliced jalapeño to the broth for an extra kick.
Final Words
Italian Wedding Soup is one of those dishes that never goes out of style. Whether you’re having it on a chilly winter evening or serving it at a family gathering, it’s a recipe that brings people together around the table. Giada’s recipe, in particular, is a balanced, approachable take on a classic. With its flavorful broth, tender meatballs, and delicate greens, it’s the ultimate comfort food.
This recipe is adaptable and easy to customize, which is one of the reasons it’s so beloved by so many. Whether you follow it to the letter or make a few tweaks, the outcome will always be a bowl of warmth and satisfaction.
FAQs
What Are The Main Ingredients In Giada’s Italian Wedding Soup?
The main ingredients in Giada’s Italian Wedding Soup include ground beef, ground pork, spinach, chicken broth, garlic, onion, Parmesan cheese, egg, breadcrumbs, and seasonings like salt, pepper, and nutmeg.
Can I Use Frozen Spinach Instead Of Fresh Spinach For Giada’s Recipe?
Yes, you can use frozen spinach in Giada’s Italian Wedding Soup. Just make sure to thaw and drain the spinach well before adding it to the soup to avoid excess water.
How Do I Make The Meatballs For Giada’s Italian Wedding Soup?
To make the meatballs, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, egg, and seasonings. Roll the mixture into small meatballs and bake them in the oven at 375°F for about 20 minutes, or until golden brown.
What Type Of Broth Is Used In Giada’s Italian Wedding Soup?
Giada’s Italian Wedding Soup typically uses chicken broth as the base, but you can also substitute with vegetable or beef broth for a different flavor profile.
Can I Make Italian Wedding Soup Ahead Of Time?
Yes, you can make Italian Wedding Soup ahead of time. Prepare the soup, but avoid adding the spinach and meatballs until just before serving to maintain the texture of the spinach and keep the meatballs from becoming too soft.
What Can I Use If I Don’t Have Parmesan Cheese For The Soup?
If you don’t have Parmesan cheese, you can substitute with Pecorino Romano or any other hard, salty cheese. However, Parmesan adds a unique flavor to the soup, so it’s best to use a similar cheese if possible.
Can I Substitute Ground Turkey For The Ground Beef And Pork In Giada’s Italian Wedding Soup?
Yes, ground turkey can be used as a substitute for the beef and pork mixture in Giada’s Italian Wedding Soup. This will make the soup lighter in flavor, but it still works well.
How Do I Know When The Meatballs Are Cooked Through?
To ensure the meatballs are fully cooked, use a meat thermometer to check for an internal temperature of 165°F. Alternatively, cut one in half to make sure it is no longer pink in the center.
Is It Necessary To Cook The Pasta Separately Before Adding It To The Soup?
No, it’s not necessary to cook the pasta separately. You can add uncooked pasta directly to the soup and let it cook in the broth. However, be mindful of the cooking time so the pasta doesn’t become too soft.
Can I Freeze Leftover Italian Wedding Soup?
Yes, you can freeze leftover Italian Wedding Soup. However, it’s best to freeze the soup without the pasta, as the pasta can become mushy upon reheating. You can cook fresh pasta when you’re ready to serve the soup.