Italian Wedding Soup with Stracciatella: A Hug in a Bowl

There are some dishes that just feel like coming home, no matter where you are. For me, Italian Wedding Soup is one of those quintessential comfort foods. I remember my Nonna, a tiny woman with hands that could work magic with dough and broth, making this soup on chilly Sundays. The aroma of simmering chicken broth, tender meatballs, and the delicate whisper of greens filled her small kitchen, a fragrant prelude to the warmth that was about to grace our bowls. And then there was the stracciatella – that magical moment when the egg and cheese mixture swirled into ribbons of pure silken delight. It wasn’t just soup; it was an edible embrace, a testament to simple ingredients transformed by love and tradition.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 2-3
• Yield: Soup
• Dietary Type: Contains Gluten, Dairy, Egg

Ingredients

For the Meatballs:

• 1 slice white bread, crust removed
• 1/4 cup milk
• 1 garlic clove, minced
• 6 ounces ground turkey
• 1 tablespoon olive oil
• 1 egg yolk
• 2 teaspoons fresh parsley, minced
• Salt and pepper to taste

For the Soup:

• 4 cups chicken broth
• 2 ounces orzo pasta
• 1/2 bunch fresh baby spinach
• 1 egg
• 1 tablespoon water
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Equipment Needed

• Medium-sized bowl (for soaking bread and mixing meatballs)
• Small bowl (for stracciatella mixture)
• Fork
• Slotted spoon
• Medium saucepan or Dutch oven
• Whisk
• Ladle
• Serving bowls

Instructions

Let’s embark on this comforting culinary journey. This soup is remarkably straightforward, proving that profound flavor doesn’t always require an arduous process.

1. Prepare the Meatball Base: Begin by preparing the foundation for your delightful meatballs. Take the slice of white bread and place it in a medium-sized bowl. Pour the 1/4 cup of milk over the bread, allowing it to soak for 5 minutes. This process softens the bread, making it an excellent binder for the meatballs, ensuring they remain tender and moist.
2. Sauté the Garlic: While the bread is soaking, it’s time to awaken the aromatics. Place the 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic clove and sauté for about 1 minute, or until it becomes translucent and fragrant. Be careful not to let it brown, as this can impart a bitter flavor.
3. Mix the Meatball Ingredients: Once the bread has softened, gently squeeze out any excess milk (you can discard this liquid). Add the soaked bread to the same medium bowl you used for soaking. Now, introduce the 6 ounces of ground turkey, the sautéed garlic (along with its flavorful oil), the egg yolk, and the 2 teaspoons of minced fresh parsley. Season generously with salt and pepper.
4. Form the Meatballs: Here’s where gentleness is key to tender meatballs. Use a fork to gently mix all the ingredients together. The less you handle the meat mixture, the lighter and more tender your meatballs will be. Overworking the meat can lead to tough, dense meatballs.
5. Shape the Meatballs: Divide the mixture into 12 equal parts. With lightly moistened hands, gently roll each part into a small ball. Aim for a uniform size so they cook evenly.
6. Simmer the Meatballs: Pour the 4 cups of chicken broth into a medium saucepan or Dutch oven and bring it to a gentle simmer over medium heat. Carefully drop the formed meatballs into the simmering broth. Let them simmer for 5 to 10 minutes, or just until they are cooked through. The cooking time will depend on their size; they should be firm to the touch.
7. Remove and Keep Warm: Once cooked, remove the meatballs from the broth using a slotted spoon. Place them on a plate and keep them warm while you continue with the soup. This prevents them from overcooking and becoming dry.
8. Cook the Pasta: Return the broth to a boil over medium-high heat. Add the 2 ounces of orzo pasta. Cook for 10 minutes, or according to the package directions, until the orzo is al dente.
9. Incorporate Greens and Meatballs: When the orzo is almost done cooking, it’s time to add the greens and bring everything together. Add the 1/2 bunch of fresh baby spinach to the pot. Allow it to wilt into the hot broth, which will only take a minute or two. Then, return the cooked meatballs to the soup. Finally, stir in the 2 tablespoons of chopped fresh parsley.
10. Prepare the Stracciatella Mixture: Now for the signature finishing touch: the stracciatella. In a small bowl, break the 1 egg. Add the 1 tablespoon of water and stir briefly to combine. Next, stir in the 2 tablespoons of grated Parmigiano-Reggiano cheese.
11. Create the Stracciatella: This is a delicate step that creates a beautiful effect. Quickly stir the soup to create a gentle swirl or vortex in the center of the pot. While stirring, slowly drizzle in the egg-cheese mixture. The heat of the soup will cook the egg almost instantaneously, forming delicate, ribbon-like strands throughout the broth. This is the “stracciatella,” meaning “little rags” in Italian.
12. Season and Serve: Finally, season the soup to taste with salt and pepper. Give it one last gentle stir. Ladle the soup into warmed bowls and serve immediately. The stracciatella is best enjoyed fresh, its delicate strands at their most ethereal.

Expert Tips & Tricks

• Meatball Magic: For even more flavor in your meatballs, consider using a blend of ground meats, like turkey and a little Italian sausage (pork or chicken). Ensure all your meatball ingredients are cold when mixing, as this helps the fat stay distributed for a tender result.
• Broth is King: The quality of your chicken broth significantly impacts the final flavor of the soup. Opt for a good quality, low-sodium broth, or even homemade chicken stock if you have it.
• Greens Galore: While spinach is classic, escarole is another fantastic option for a slightly more robust green flavor. If using escarole, chop it finely and add it a few minutes earlier than spinach to ensure it wilts properly.
• Pasta Precision: If you don’t have orzo, small star-shaped pasta (pastina) or even ditalini would work well. Just adjust the cooking time according to the pasta’s instructions.
• The Stracciatella Swirl: The key to beautiful stracciatella is a slow drizzle into a swiftly stirred soup. The rapid motion helps to disperse the egg mixture into thin strands rather than large clumps. Don’t over-stir once the egg is added, or you’ll break up the delicate strands.

Serving & Storage Suggestions

This Italian Wedding Soup is a meal in itself, a complete and satisfying experience. Serve it piping hot in deep, warmed bowls to keep it at its ideal temperature. Garnish with an extra sprinkle of fresh parsley or a dusting of grated Parmigiano-Reggiano for an added touch of freshness and richness.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The stracciatella may become slightly more dissolved upon reheating, but the flavor will remain excellent. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling, as this can toughen the meatballs and break down the stracciatella further. You can also add a fresh swirl of egg and cheese mixture when reheating for a refreshed stracciatella effect.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	503.9 kcal
Calories from Fat	205 kcal
Total Fat	22.8 g	35%
Saturated Fat	5.9 g	29%
Cholesterol	239 mg	79%
Sodium	1732.6 mg	72%
Total Carbohydrate	34.7 g	11%
Dietary Fiber	3.2 g	13%
Sugars	3.2 g	13%
Protein	39.2 g	78%

(Nutritional values are estimates and can vary based on specific ingredients used.)

Variations & Substitutions

• Meat Options: Feel free to substitute the ground turkey with ground chicken, lean ground beef, or even a mix of pork and veal for richer meatballs. For a heartier, more traditional flavor, you could also incorporate Italian sausage (removed from its casing).
• Greens: If spinach or escarole isn’t available, kale or chard, finely chopped, can be used. Add them a few minutes earlier than spinach to ensure they soften adequately.
• Pasta Shapes: As mentioned, acini de pepe (small bead pasta) or even stelline (tiny stars) are excellent alternatives to orzo.
• Vegetarian/Vegan: To make this soup vegetarian or vegan, omit the meatballs entirely and double up on the vegetables. For the stracciatella, you would need to skip this step, as a true stracciatella relies on eggs. However, you could achieve a creamy finish by stirring in a touch of plant-based cream or a blended cashew cream at the very end.

FAQs

Q: Can I make the meatballs ahead of time?
A: Absolutely! You can form the meatballs and refrigerate them for up to 24 hours. You can also freeze them raw on a baking sheet until solid, then transfer them to a freezer bag for longer storage. Cook them directly from frozen, adding a few extra minutes to the simmering time.

Q: My stracciatella clumped together. What did I do wrong?
A: This usually happens if the soup is not hot enough when you add the egg mixture, or if you stir too vigorously and too soon. Ensure the soup is at a rolling simmer, drizzle the egg mixture very slowly while stirring gently, and then let it set for a moment before further stirring.

Q: Is Italian Wedding Soup traditionally served with anything?
A: It’s often served as a first course or a light main. A crusty Italian bread for soaking up the delicious broth is always a welcome addition.

Q: How can I make this soup healthier?
A: You can reduce the fat content by using extra-lean ground turkey or chicken. Opting for low-sodium broth is also a good way to manage sodium intake. You can also increase the amount of spinach or other greens for added nutrients and fiber.

Q: My meatballs fell apart in the broth. How can I prevent this?
A: Ensure your meatballs are well-formed and gently placed into the simmering broth. Overworking the meat mixture can also make them more prone to falling apart. If you find they’re still crumbling, try adding a tiny bit more breadcrumbs or an extra half egg yolk to bind them more securely.

A Taste of Tradition, A Bowl of Comfort

There’s a reason Italian Wedding Soup has stood the test of time. It’s a dish that speaks to the soul, offering a profound sense of comfort and nourishment. The tender, savory meatballs, the delicate pasta, the fresh greens, all bathed in a rich, flavorful broth and crowned with the silken strands of stracciatella – it’s a symphony of textures and tastes. So, gather your ingredients, embrace the simple joy of cooking, and create this classic for yourself. Whether you’re sharing it with loved ones or savoring it in quiet solitude, this soup is a warm embrace, a delicious reminder of the enduring power of good food made with love. Enjoy every spoonful!