Italian wedding soup is a classic Southern Italian dish filled with tender chicken meatballs, vegetables, and acini de pepe pasta. This hearty recipe is made with small beef and pork meatballs, tender greens, and delicate pasta. The best ingredients for making the meatballs include onion, breadcrumbs, cheeses (Parmesan and Pecorino Romano), minced garlic, chopped parsley, egg, salt, and pepper.
To make the soup, heat olive oil in a large pot or Dutch oven over medium heat, add onions, carrots, and celery, sauté for 5 minutes, then add broth (I used homemade chicken broth), season with salt and pepper if desired, and bring to a boil. Reduce the heat to medium, cover, and cook on low for 5-6 hours or high for 4-5 hours.
In a crockpot, combine olive oil, onion, garlic cloves, carrots, celery, broth, reserved parmesan rind, and a pinch of red pepper flakes, salt, and pepper. Stir in the meatballs and cook on low for 6-8 hours or high for 4-6 hours. Once cooked, stir in chopped spinach and serve over zucchini noodles, rice, or pasta of choice.
This healthy Italian wedding soup is perfect for lunch or dinner during colder months when craving warmth and comfort. It is packed with flavorful and textural ingredients like fresh spinach, mini pasta, and lean beef meatballs. This soup is warm, soothing, and jam-packed with nutrients, including lean protein, vitamins A, K, B6, and C, calcium, and potassium from Italian kale.
📹 Italian Wedding Soup | Soup Recipe #cooking
Today I am making Italian Wedding Soup. You may also know this as Married Soup. The ingredients and flavors marry well …
What are the 4 food rules in Italy?
Italian food etiquette: reserve a table. … Rule #2: Order local. Rule #3: Leave a tip. Rule #4: Scarpetta. … Don’t order cappuccino with a meal. … Rule #2: Tap water. … Rule #3: Cheese. Rule #5: Spoon or no spoon?
By: Sabrin Hasbun is a writer and journalist who specializes in food and history. Food in Italy is more than just appetite. Food is meaningful and has a history. It’s also part of a community’s way of being. If you rent a villa in Italy, you’ll likely eat at a historic restaurant. Some examples are Trattoria Cammillo (Florence), Armando (Rome) and Osteria Le Logge (Siena). To enjoy Italian culture, you need more than just food. You’ll need etiquette. Galateo is Italian for etiquette. You may have heard of the book Galateo. The Florentine author Giovanni Della Casa’s 1558 book The Rules of Polite Behavior has influenced etiquette in Europe for centuries. Della Casa teaches readers how to be polite in any situation. However, Italians are very offended if you break Italian dining etiquette.
Is soup healthy yes or no?
Yes! Soup is filling, low calorie, and good for your immune system and weight loss. Avoid soups with lots of salt, sugar, or cream. Look for soups with lots of vegetables, protein, and healthy fat. Soup is comforting, whether you’re sipping it at the office or stirring stew on a snowy day. Warm. So filling. So wholesome. Your grandma said it was good for you, but is soup really healthy? Is soup healthy? Or is it just in your head?
Not a fan of soup? Grab a spoon and sit down.
What soup has the most benefits?
Bone broth soups are popular because they are nutritious. Bone broth is made by simmering bones, which produces a broth with nutrients like calcium, magnesium, and collagen. If you want healthy comfort food or a warm meal, soup is a good choice. Enjoying a bowl of soup is an easy, quick, and tasty way to add nutrients to your diet. However, not all soups are as healthy as you think.
Why is minestrone soup so good?
This dish is full of vegetables, greens, and beans. It’s a great source of nutrients that help you stay fit and slow aging. Minestrone is a traditional Italian dish and part of the Mediterranean diet. It’s made with vegetables, greens, and beans, so it’s healthy.
Minestrone is a traditional Italian dish. It’s made with vegetables, greens, and beans. Nutritionist Valentina Schirò explains: “It’s making a comeback because it’s a great source of vitamins, minerals, enzymes, antioxidants, and other nutrients that help you stay young and healthy.”
To get the most benefits, focus on seasonal vegetables in different colors. The more vegetables you eat, the better. Red vegetables like radishes and tomatoes are good for your heart. Orange vegetables like carrots and squash are good for your skin and eyes. Greens like spinach, chicory, and Swiss chard give your immune system a boost. White vegetables like fennel, cauliflower, cabbage, and onions are rich in flavonoids, especially quercetin, which is good for preventing inflammation. Purple vegetables like eggplant have antioxidants that help fight bad cholesterol and prevent heart disease. It makes you feel full and cleanses the body. Minestrone is good for dieters. Fiber in vegetables, greens, and legumes (beans, lentils, chickpeas) slows digestion and keeps blood sugar levels stable. It also makes you feel full longer and stops hunger attacks,” Schirò adds. But there are more benefits. Minestrone helps the liver and body to cleanse. “It provides minerals that help drain excess fluid, which can cause swelling,” according to the nutritionist.
What is the No 1 soup in the world?
The Filipino soup Sinigang is the best in the world, according to the Taste Atlas Awards. It got 4.63 out of 5 stars worldwide. Sinigang is a sour Filipino soup made with tamarind fruit. Filipinos serve it hot with rice as a main dish. Filipinos usually serve this at special occasions like weddings and birthdays. It became more popular with new versions that used raw mango and guava instead of sampalok.
Do Italians eat Italian wedding soup?
Italian wedding soup is a tasty, rustic dish. It’s not traditional at Italian weddings, even though some people think it’s an aphrodisiac for newlyweds. People eat it in the winter or early spring, but it’s not a wedding soup. The Italian name for this wedding soup is minestra maritata, which means wedded broths. The marriage of meat and vegetables in the broth is the only relevant aspect here. People don’t know where it comes from. Italian wedding soup is thought to have started as a simple, cheap dish eaten by many people. But some people say it came from Spain, not Italy. We know the soup has an extensive background in southern Italy. It’s not a wedding dish, but it has ceremonial roots. In the Alto Casertano region, pigs are slaughtered each winter and their bones are boiled with bitter greens and leftover prosciutto. In Naples, wedding soup is served on December 26 during the Feast of Santo Stefano because it is said to heal.
What is the national soup of Italy?
Minestrone soup is the national soup of Italy.
What is the most famous soup in Italy?
Minestrone with white beans and Italian sausage. Minestrone is a classic Italian soup. It has a flavorful broth and vegetables like potatoes, peas, and carrots. Italian sausage adds flavor and protein, making it a complete meal. Using seasonal vegetables makes minestrone different every time but always delicious. Italian Wedding Soup. Italian wedding soup is another traditional soup. This soup has pork meatballs, orzo pasta, spinach, and chickpeas. Pasta e Fagioli. This soup is a hearty peasant-style soup for workers after a day outside. It’s a hearty soup of pasta and beans in a tomato broth.
What is the difference between minestrone and Italian wedding soup?
This is like minestrone, but with meatballs. Minestrone is usually made with vegetables and pasta. Italian Wedding Soup is a great freezer-friendly soup that’s easy to make. It’s perfect for a chilly afternoon! Italian Wedding Soup Ingredients: Italian wedding soup is made with meatballs, pasta, and vegetables in a tasty broth. You’ll need meatballs, veggies like celery, carrots, onions, and spinach, and broth.
Chicken broth is the soup’s base, and you’ll need small, round pasta.
What is the significance of Italian wedding soup?
Where it came from. Wedding soup comes from the Italian phrase “minestra maritata,” which means “married soup.” Wedded Broths is a better translation for Minestra Maritata. The marriage of the meat and vegetables inside the broth is the only marriage that matters here. Wedding soup is an Italian soup made with green vegetables and meat in chicken broth. It’s popular in the US, where it’s a classic in many Italian restaurants.
Originated. Wedding soup comes from a mistranslation of minestra maritata (married soup). Wedded broths is a better translation for minestra maritata. The marriage of meats and veggies in the broth is the only relevant one here.
Ingredients Wedding soup is made of green vegetables and meat in a chicken broth. Wedding soup sometimes has pasta, lentils, carrots, or grated Parmesan cheese. Egg whites are also added.
What is the real name of Italian wedding soup?
Wedding soup is a popular Italian-American dish made with escarole and tiny meatballs simmered in chicken broth and adorned with small pasta. Every October, we feature an Italian-American dish. This year’s dish is Wedding Soup. The name “Wedding Soup” is a mistranslation of “minestra maritata,” a classic Neapolitan soup whose name means “married soup.” The “marriage” in question doesn’t involve a human couple but various meats and greens. Italian dishes tend to become more extravagant when they cross the Atlantic. They are richer, heavier, with more ingredients and more emphasis on meats over vegetables. Wedding Soup is an exception. The New World version is simpler and lighter than the Old World original. The minestra maritata recipe calls for a lot of different meats and greens, simmered for a long time. Wedding Soup is a delicate bowl of tiny meatballs and escarole, briefly simmered in broth. Most recipes also call for pasta. Wedding Soup is a quick and easy dish you can make any time, unlike minestra maritata, which is usually reserved for special occasions.
📹 How To Make The Best Italian Wedding Soup
Ingredients For the Meatballs 3/4 cup (90g) plain breadcrumbs 3 ounces (85g) milk 3/4 pound (340g) ground chuck 3/4 pound …
Make sure to subscribe to our podcast: youtube.com/@sipandfeastpodcast. This week’s episode #41 is all about high-end kitchen gear that isn’t worth it and we also taste test Italian snacks! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and articles and sharing our family table each week. P.S. – I filmed this a few months ago. I don’t keep my Christmas tree up all year long.
you are Brave to do this. my grandmother and her two daughters made this DIFFERENTLY than each other (and argued about it!) i secretly enjoyed their disdain for each other’s cooking and just ATE at all three kitchens, yum, yum. Lacinato Kale grows VERY easily in the deep south and my grandmother was adamant that all other kale was too bitter and spinach was the Only acceptable substitute. i love that you are so encouraging about change. when anyone (grandmother, aunt, mother) tells you that their way is the only way, it can make you NOT want to attempt it.
I can totally confirm that since I started making homemade chicken stock (at your suggestion and using your recipe) my soups are OUT of this world. There’s just a flavor and silky mouthfeel that just transforms a soup. I love Better Than Bouillon but I use it for recipes that are only using a 1/2 cup for a sauce or something. If you need 4 cups or more, that’s a main component of the dish and that’s when the homemade chicken stock really pays off.
I had never heard or use the Parmesan rinds until I started perusal your articles! Now I have a small stock pile of them in storage containers in my freezer! 😂 You are so right, though. They are the secret ingredient I love using now! You can also freeze the parts of the escarole you removed for vegetables stock.
I operate one of the alberger systems that makes the “diamond kosher” salt. We’re a salt plant in St Clair Michigan and we’re the only place in the world that uses the Alberger systems. Diamond Crystal was the name for over 100 years and that’s why it’s called “diamond Crystal” kosher salt. We have a Rabbi come in once a year to do his thing on one packaging machine for 8 hours of run time.
Having worked at a school that has a culinary major, I learned not to cook pasta in with the soup. We always cook it separately and add it as we eat the soup. As you pointed out, this is a good method if you freeze the soup, but it also prevents mushy pasta in leftovers. Your recipes are always so good!
I have a lump the size of a buick on my forehead right now. Seeing how you make the tiny meatballs caused an involuntary very hard forehead slap. For years!! For years I have been making the little bastards one at a time and taking hours to make them. Thank you and am going to make the soup in a week or so. Excellent. thanks.
I made my own version of this from your LAST wedding soup article a couple years back. I used beef/pork meatballs and actually made them tiny like a chain restaurant up here has them. I used a massive stock pot and made a simply insane amount of wedding soup. Two boxes of the pastini, 5 lbs of meatballs (there must have been 500 of them in there!) I filled a large crock pot with it for a family potluck with 50 people, froze many large containers of the soup and enjoyed it for the next year. This article reminds me it’s time to make another batch! Fresh garlic buttered bread for dipping is a nice treat with it sometimes too.
My boyfriend (who is a chef) and i just LOVE YOUR SHOW!!!! I love that your family is involved and the great support of each other you all have!!!! My stepgrandpa Albo DeGiacinto(I NEVER thought if him as ‘step’ didn’t even know he was ‘step’ til I was in 6th grade another kid told me…I couldn’t believe it he was my grandpa end of story)was full italian his mom who could barely speak English taught my grandma how to make her chicken and polenta (which was cut with a thread) was the best thing EVER!!!! This show makes me so happy!!!! Thank you so much❤❤❤❤❤
I make a lot of these recipes .. and they are all just almost perfect … I just want everyone to know that you can literally impress anyone by following these and they make it so easy to follow. I’m a pretty experienced cook, and I wish I had this website to watch when I was learning.. because these are just as good for experienced cooks as it is for people trying to learn. Thanks for another great article !!
I love Italian Wedding soup but I never even considered making it myself, but you made it look do-able to me. I have a question about the meatballs though. Using 80/20 beef and the ground pork doesn’t that put a lot of grease into the soup? Can you cook the meatballs a bit under the broiler to get a little of the grease out first?
I just got around to making this last night, and the only thing I did different was that I made my meatballs out of ground turkey — that’s what I had. (Next time I will do the beef/pork mis). Well, it was spectacularly delicious! This is one of my favorite soups, and this recipe did not disappoint. I do think the parmesan rinds are integral to the final result (I keep mine in a freezer bag.).
Could you show us how you make brodo for your recipes? Have watched Adam Liaw’s Ramen School #1, where he goes into the basics of broths and was curious on differences. If not keen on his presentation, 7:19 is the chicken broth part. I like both presentations: his soothing and calm, and your higher energy.
I love your tip about the parmesan rinds. I have many in my fridge. And they do add a great flavour boost to many soups and stews. BUT — do you have any hints on how to remember to add them to your soups and stews? As I said I have MANY in my fridge. And I agree. The Better than Boullion product is pretty much a salt lick.
I LOVE your articles! I’m of Italian and German background- but Mom was Italian and cooked so I really relate to what you present. Born in Brooklyn, moved to Long Island ( now in NC) so I understand your Tri-State references when it comes to availability of the right ingredients. I have 2 questions. What would you suggest for St Joseph’s day dinner? I’m already planning on the Sfinge for desert. Also, with Easter coming up, how about a grain pie article? I’ve made it in the past with wheat grains- not the jarred stuff and it came out great. Maybe others would like to make it.
Looks awesome. Me i use ground chicken thighs for my meatballs. And yessss any boxed stock is trash. I have done blind taste tests and i cannot tell the difference between the boxed crap and just using water. The way make my chicken stock i put browned chicken thighs in the slow cooker for overnight and it comes out amazing.
FYI in Italy we actually don’t know this soup, except in some parts of the south where it’s called Minestra Maritata and it has nothing to do with weddings. I had to look it up as I am italian and never heard of this. If you go to any restaurant in Italy you won’t find this in 99% of the entire country. With that said, it looks like it would be good.
My trick for homemade chicken broth and cheap chicken is buy a couple whole chickens and cut them at home into breasts, thighs, drumsticks, wings. Then cut the carcasses in half crossways and freeze them in a gallon freezer bag. You now have 4 chicken breasts, thighs, drums and wings for a lot cheaper than buying them pre-cut at the store. All the chicken pieces can be frozen. Whenever you want to make stock/broth, just thaw the saved carcass in the fridge overnight and put it in a large stock pot with some rough chopped celery, a rough cut carrot (optional), 1/2 a large onion cut into quarters and a few peppercorns, add water to cover everything and simmer for a couple hours, adding some water as it evaporates. Strain it and cool it, and freeze it in portions for whatever recipe ideas you have. It tends to make a rich stock than can be diluted with some water depending on what you’re using it for.
I wonder if you could use kale or chard in this? I prefer them to spinach because spinach only seems to be available in my area in giant plastic boxes which I hate. I just made chicken stock last night. I use leftover frames from roasted chicken, wait until I have a couple saved up and whatever scraps of veg I have saved and do it in my pressure cooker. It only takes an hour and it’s entirely passive. I still use the jarred stuff for some things, but I think for a soup, the broth is the star of the show. It has to be home made.