Italian Wedding Soup is one of those timeless, comforting dishes that effortlessly captures the essence of Italian cuisine. Despite its somewhat fancy-sounding name, it’s a deceptively simple dish. It’s a rich and flavorful combination of savory broth, tender vegetables, and hearty meatballs, making it a perfect choice for any occasion. Whether you’re cozying up for a weeknight meal or preparing a feast for a special gathering, Italian Wedding Soup never disappoints.
The soup has its roots in Italy, though it’s often misunderstood by many. The term ’wedding’ in the name isn’t about actual nuptials but refers to the "marriage" of flavors in the dish, where the tender meatballs and flavorful broth come together in perfect harmony.
Now, if you’re looking for a version that’s quick, easy, and still as delicious as it gets, you’re in for a treat. Let’s dive into the world of Ina Garten’s Italian Wedding Soup-a recipe that promises to deliver all the flavors you’re craving without hours of prep work.
Italian Wedding Soup Ina Recipe
Ina Garten, also known as the "Barefoot Contessa," is a master at simplifying complex recipes without compromising on flavor. Her take on Italian Wedding Soup is no exception. It’s an approachable version of the classic, balancing rich, hearty flavors with a light, refreshing broth. Here’s what makes Ina’s recipe so special:
- Tender homemade meatballs that are a perfect size, not too small to be lost in the soup and not too large to overpower the dish.
- A light yet flavorful broth made from scratch, with just the right amount of seasoning to complement the other ingredients.
- Fresh greens like spinach or escarole, which bring a bit of earthiness and texture.
- Pasta adds a satisfying bite without taking over the flavor profile.
This soup is not only incredibly satisfying but it also brings a bit of elegance to a humble dish. Let’s break it down so you can make this comforting masterpiece in your own kitchen.
Ingredients Needed
To create Ina Garten’s version of Italian Wedding Soup, here are the ingredients you’ll need:
For The Meatballs
- Ground turkey or beef (or a mixture of both): Ground meat is the foundation of the meatballs. The choice between turkey or beef depends on your personal preference, but both provide a good balance of flavor and texture.
- Breadcrumbs: These help bind the meatballs while keeping them light and tender.
- Parmesan cheese: A must for adding a rich, savory depth of flavor to the meatballs.
- Egg: Used to bind everything together, ensuring the meatballs hold their shape while cooking.
- Garlic: Adds aromatic depth to the meatballs and the soup base.
- Fresh parsley: Gives the meatballs a fresh, herbal flavor.
- Salt and pepper: Essential seasonings that bring out the best in the other ingredients.
For The Soup
- Olive oil: The base for sautéing vegetables and adding a subtle richness to the broth.
- Yellow onion: Provides sweetness and depth when sautéed, a perfect balance to the savory broth.
- Garlic: Added again here for that same wonderful aromatic presence that ties the entire dish together.
- Carrots: A bit of sweetness and color, contributing to the overall heartiness of the soup.
- Celery: A great way to add crunch and freshness, balancing the richness of the meatballs and broth.
- Chicken stock: The foundation of the soup’s broth, providing a rich and savory base.
- Spinach or escarole: Fresh greens are essential for the traditional finish of the soup, offering a slightly bitter contrast to the savory flavors.
- Small pasta: Such as orzo or acini di pepe, which adds a satisfying texture without overwhelming the soup.
- Salt and pepper: Of course, seasoning is key to making sure all the flavors pop.
Cooking Instructions
-
Make The Meatballs
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, garlic, parsley, egg, salt, and pepper.
- Mix until everything is well combined, but don’t overwork the meat mixture to keep the meatballs tender.
- Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter).
- Arrange the meatballs on a baking sheet lined with parchment paper or foil.
- Bake for about 20 minutes, or until they are golden and cooked through.
-
Prepare The Soup Base
- While the meatballs are baking, heat olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, or until the vegetables are soft and fragrant.
- Add the garlic and cook for another minute, being careful not to burn it.
- Pour in the chicken stock and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer.
-
Add The Meatballs And Pasta
- Carefully add the baked meatballs to the soup pot. Let them simmer in the broth for about 10 minutes, so they can absorb some of the flavor.
- Add the small pasta to the pot, continuing to simmer for another 10-12 minutes, or until the pasta is tender.
-
Finish The Soup
- Stir in the spinach or escarole, allowing it to wilt into the soup. This only takes a minute or two.
- Season the soup with salt and pepper to taste.
-
Serve
- Ladle the soup into bowls, making sure each bowl gets a good mix of meatballs, pasta, and greens.
- If you like, sprinkle a little extra Parmesan cheese on top for added flavor.
Ingredient Insights
- Meatballs: Using a mix of ground turkey and beef provides a balance of lean and flavorful meat. Turkey adds a bit of lightness, while beef brings richness. But you can absolutely go with just one type of meat, depending on your preference.
- Spinach vs. Escarole: Traditional recipes use escarole, which is slightly more bitter and offers a sturdier texture. Spinach, on the other hand, is a milder option and wilts more easily, making it a great shortcut.
- Pasta: Acini di pepe or orzo are the classic choices for this soup, but feel free to experiment with small pasta shapes like ditalini or pastina.
- Broth: Chicken stock is the standard, but for an extra layer of flavor, you could use a combination of chicken and beef broth.
Expert Tips
- Don’t Overmix the Meatball Mixture: Overworking the meat can lead to tough meatballs, so mix everything just until it’s combined.
- Flavor Boost with Fresh Herbs: If you want to elevate the flavor, use fresh basil or thyme in the broth. These herbs pair beautifully with the other ingredients.
- Cook Pasta Separately: If you’re planning to store leftovers, cook the pasta separately. Pasta tends to soak up a lot of the broth as it sits, so keeping it separate ensures your soup doesn’t get too thick over time.
- Adjust the Consistency: If you find the broth too thick after adding the pasta, just add a little more chicken stock or water to thin it out to your liking.
Recipe Variations
- Use a Different Green: While spinach and escarole are traditional, you could also use kale or Swiss chard for a different texture and flavor.
- Swap the Meat: For a twist, try ground chicken, pork, or even lamb for the meatballs. Each brings its own unique flavor profile.
- Add Beans: For an extra layer of texture and a protein boost, consider adding white beans (like cannellini beans) to the soup.
- Make it Spicy: For a bit of heat, sprinkle in some red pepper flakes when sautéing the vegetables, or add a chopped chili to the broth.
Final Words
Italian Wedding Soup is a wonderful dish that, when made well, can transform a simple meal into something truly special. Ina Garten’s version offers just the right balance of flavor, comfort, and ease. The meatballs are perfectly tender, the broth is savory and soothing, and the greens add a freshness that lightens up the richness. Whether you’re enjoying it on a chilly evening or serving it at a family gathering, this soup will quickly become a staple in your kitchen.
FAQs
What Is Italian Wedding Soup?
Italian wedding soup is a traditional Italian-American soup made with a clear, flavorful broth, meatballs, and leafy vegetables, typically spinach or escarole. The term ’wedding’ refers to the ’marriage’ of flavors between the meat and greens.
What Ingredients Are Needed For Ina Garten’s Italian Wedding Soup Recipe?
Ina Garten’s recipe includes ingredients like ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, spinach, carrots, onions, chicken stock, and small pasta like acini di pepe.
Can I Use Other Greens Instead Of Spinach In Italian Wedding Soup?
Yes, you can substitute spinach with other leafy greens such as escarole, kale, or even arugula, depending on your preference. Each green brings a slightly different flavor and texture to the soup.
Can I Make The Meatballs In Advance For Italian Wedding Soup?
Absolutely! You can prepare the meatballs in advance and refrigerate or freeze them until you’re ready to cook the soup. This helps save time on the day you make the soup.
Is Italian Wedding Soup A Good Dish To Make Ahead?
Yes, Italian wedding soup can be made ahead. In fact, it often tastes even better after sitting for a day as the flavors meld together. You can store it in the fridge for up to 3 days or freeze it for longer storage.
Can I Use Beef Instead Of Turkey For The Meatballs In Italian Wedding Soup?
Yes, you can use beef or even a combination of beef and pork in the meatballs if you prefer a richer flavor. The recipe is versatile and allows for substitutions depending on your taste.
What Type Of Pasta Is Used In Italian Wedding Soup?
Traditionally, small pasta like acini di pepe is used in Italian wedding soup. However, you can substitute with other small pasta shapes like orzo or ditalini if needed.
Can I Make Italian Wedding Soup Gluten-free?
Yes, you can make Italian wedding soup gluten-free by using gluten-free breadcrumbs for the meatballs and gluten-free pasta for the soup. Just be sure to check the labels of any packaged ingredients.
What Can I Serve With Italian Wedding Soup?
Italian wedding soup pairs wonderfully with crusty bread, garlic bread, or a light salad. You could also serve it with a simple antipasto platter or even a side of roasted vegetables.
How Long Does It Take To Make Italian Wedding Soup?
The preparation time for Italian wedding soup typically ranges from 20 to 30 minutes, and the cooking time is about 45 minutes to 1 hour, depending on the recipe. It’s a relatively quick and easy dish to prepare.