Italian Wedding Soup: A Hug in a Bowl

I remember the first time I truly understood the soul of Italian Wedding Soup. It wasn’t in a bustling trattoria or at a fancy chef’s table, but in my grandmother’s cozy kitchen, the air thick with the comforting aroma of simmering broth and simmering memories. She’d make it on those blustery Sunday afternoons when the world outside felt a little too chaotic, and in her hands, simple ingredients transformed into a symphony of flavor. The tiny, tender meatballs, the earthy escarole, all swirled into a golden broth – it was more than just soup; it was an edible embrace, a culinary testament to love and family that has stayed with me ever since.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6
• Yield: Approximately 8 cups
• Dietary Type: Hearty, Classic

Ingredients

This classic Italian Wedding Soup relies on a few key players, each contributing to its unparalleled comfort.

For the Tiny Meatballs:

• 3/4 lb ground beef
• 3/4 lb ground pork
• 3 large eggs, lightly beaten (reserve 1 egg for the thickening)
• 1 cup dry breadcrumbs
• 2 teaspoons dried basil
• 1 teaspoon dried parsley
• 1/2 cup grated Parmesan cheese

For the Soup:

• 8 cups chicken broth
• 2 heads escarole, cleaned and roughly chopped
• 1 cup grated Parmesan cheese (for finishing)
• The remaining 1 large egg
• Salt and freshly ground black pepper, to taste

Equipment Needed

You won’t need a professional arsenal for this comforting classic. Here’s what will make the process smooth:

• Large soup pot or Dutch oven
• Medium mixing bowl
• Small mixing bowl
• Whisk
• Measuring cups and spoons

Instructions

Crafting this beloved soup is a straightforward, rewarding process that brings immense satisfaction.

1. Begin by preparing the flavor-packed tiny meatballs. In a medium mixing bowl, combine the ground beef, ground pork, 3 of the large eggs (lightly beaten), dry breadcrumbs, dried basil, dried parsley, and 1/2 cup of grated Parmesan cheese. Use your hands to thoroughly, yet gently, mix all the ingredients until just combined. Overmixing can lead to tough meatballs, so a light touch is key.
2. Once the meatball mixture is well-blended, roll it into tiny bite-sized balls. Aim for a size that’s easy to scoop with a spoon – about the size of a small marble or a hazelnut. This recipe yields a generous amount, so you’ll have plenty to dot throughout the soup.
3. In your large soup pot or Dutch oven, bring the chicken broth to a boil over medium heat. Ensure you have enough broth to generously cover the meatballs and escarole.
4. Carefully drop the tiny meatballs one by one into the boiling broth. Try to avoid overcrowding the pot initially; you can add them in batches if necessary.
5. Once all the meatballs have been added, it’s time to introduce the escarole. Add the chopped escarole to the pot. The vibrant green will begin to wilt into the simmering broth.
6. Allow the soup to simmer. The meatballs will rise to the top as they cook, signaling they are nearly done. This typically takes about 7 to 8 minutes after they start floating.
7. Continue to cook until the escarole is wilted and tender, which will happen concurrently with the meatballs finishing their cooking.
8. While the soup is simmering, prepare the final enriching element. In a separate small bowl, whisk together the remaining 1 large egg with the remaining 1 cup of grated Parmesan cheese. This mixture will add a creamy, cheesy finish to the soup.
9. To incorporate the egg and cheese mixture without scrambling the eggs, you’ll employ a technique called “tempering.” Slowly ladle about 1 cup of the hot broth from the soup pot into the egg and cheese mixture, whisking continuously. This gradually raises the temperature of the egg mixture.
10. Now, gradually add this tempered egg and cheese mixture back into the soup pot, stirring continuously as you pour. Continue to stir gently over low heat until the soup has thickened slightly and the egg is cooked through. You’ll notice a beautiful, silken texture developing. Do not boil the soup after adding the egg mixture, as this can cause the eggs to curdle.
11. Taste the soup and season with salt and freshly ground black pepper as needed. The Parmesan cheese provides a good amount of saltiness, so season judiciously.

Expert Tips & Tricks

To elevate your Italian Wedding Soup from good to truly exceptional, consider these seasoned insights:

• Meatball Perfection: For even more flavor and a tender texture, consider using a mix of half beef and half pork, or even adding a touch of veal to your meatball mixture.
• Broth is Key: A good quality chicken broth is the backbone of this soup. If you have homemade chicken stock, even better! It will lend a depth of flavor that store-bought broth can’t always replicate.
• Escarole Prep: Make sure your escarole is thoroughly washed and dried. The leaves can trap grit, so an extra rinse and spin in a salad spinner are a good idea. Roughly chop it; it will shrink considerably as it cooks.
• Tiny but Mighty: The beauty of the “wedding soup” (minestra maritata) lies in its small, delicate meatballs. Resist the urge to make them larger; the smaller size ensures they cook through quickly and evenly, and they integrate beautifully into the broth.
• The Final Flourish: The tempering of the egg and Parmesan is crucial. It creates a luxurious, silky broth without the risk of scrambled eggs. Stirring constantly is your best defense here.

Serving & Storage Suggestions

This Italian Wedding Soup is best served piping hot, a testament to its warming qualities. Ladle generous portions into deep bowls, ensuring each serving gets a good distribution of the tiny meatballs and tender greens. A sprinkle of extra grated Parmesan cheese just before serving is always a welcome addition.

For leftovers, allow the soup to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Avoid microwaving, as it can sometimes overcook the meatballs or make the greens mushy. This soup also freezes beautifully for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat as described above.

Nutritional Information

Here is an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	626.7 kcal
Calories from Fat	334 g	53%
Total Fat	37.2 g	57%
Saturated Fat	15 g	75%
Cholesterol	349.4 mg	116%
Sodium	1711.2 mg	71%
Total Carbohydrate	21.4 g	7%
Dietary Fiber	6.1 g	24%
Sugars	3 g	11%
Protein	49.2 g	98%

Note: Nutritional values are approximate and can vary based on specific ingredients and brands used.

Variations & Substitutions

While the classic recipe is divine, don’t hesitate to experiment!

• Vegetarian Option: For a vegetarian take, omit the ground beef and pork and create small vegetarian meatballs using a combination of finely chopped mushrooms, lentils, breadcrumbs, and herbs. Use a good quality vegetable broth.
• Pasta Addition: Many variations include small pasta shapes like orzo, ditalini, or acini di pepe. Add about 1/2 cup of pasta to the simmering broth during the last 10-12 minutes of cooking, ensuring it cooks through.
• Greens Galore: If escarole isn’t available or to your liking, consider using finely chopped spinach or kale. Add these greens towards the end of the cooking process as they wilt much faster than escarole.

FAQs

Q: Why is it called “Italian Wedding Soup”?
A: The name “Italian Wedding Soup” is a literal translation of the Italian “minestra maritata,” which means “married soup.” It refers to the harmonious marriage of flavors between the various ingredients, not a soup served at a wedding.

Q: Can I make the meatballs ahead of time?
A: Yes, you can absolutely make the tiny meatballs a day in advance. Store them in an airtight container in the refrigerator and drop them directly into the boiling broth when ready to cook.

Q: My soup looks a bit watery, how can I thicken it?
A: The egg and Parmesan mixture is the traditional way to achieve a slightly richer, thickened broth. Ensure you are adding it gradually while stirring continuously and not allowing the soup to boil after its addition.

Q: What kind of broth is best for this soup?
A: Chicken broth is the classic choice and provides a wonderful base. For a richer flavor, consider using homemade chicken stock or a good quality low-sodium chicken broth.

Q: How do I prevent the meatballs from falling apart in the soup?
A: Ensure your meatball mixture is well-combined but not overmixed, and that you are using enough breadcrumbs and egg to bind them. Gently dropping them into the boiling broth also helps them set quickly.

Final Thoughts

Italian Wedding Soup is more than just a recipe; it’s a tradition, a feeling, a comforting embrace in a bowl. It’s the kind of dish that whispers tales of family gatherings, of warmth, and of simple, honest goodness. Whether you’re seeking solace on a chilly evening or want to share a taste of comforting nostalgia, this soup is guaranteed to deliver. So gather your ingredients, embrace the process, and let the magic of Italian Wedding Soup fill your kitchen and your heart. Serve it with a crusty Italian bread for dipping, and perhaps a crisp, dry white wine, and savor every delightful spoonful. Buon appetito!