Nothing reminds me more of growing up than Italian Wedding Soup. Those baby meatballs, even smaller pasta bites of Acini de Pepe. Wedding soup comes from the Italian phrase “minestera maritata” or married soup. It’s the marriage of greens and meat. My kids love this Italian Wedding Soup recipe, including packed up for school lunch!
Tips for the perfect soup
- Fresh ingredients – veggies, herbs
- Don’t skip the two meats for the meatballs
- The egg and parmesan drizzle is a must
- 1 tablespoon EVOO
- Fresh parsley and fresh grated parmesan, to garnish
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1 egg
- 1/2 cup Panko style breadcrumbs
- 1/4 cup Parmesan cheese, finely grated
- Pinch of onion salt
- 1/3 cup fresh parsley, finely chopped
- Salt and pepper
- 1 1/4 cups carrots, diced (about 3 carrots)
- 1/2 yellow onion, diced
- 3/4 cup celery, diced
- 4 garlic cloves, halved
- 8 cups of chicken broth, homemade or try the jarred homestyle
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 egg
- 2 tablespoons of Parmesan
- 1 cup dry Acini de Pepe pasta or Orzo
- 2 cups of fresh escarole or spinach
- Heat the olive oil in a large soup pot, add the onions and saute until translucent, about 3-5 minutes.
- Add the celery, carrots, garlic, and Italian seasoning, saute for an additional 4-5 minutes.
- Pour in the remaining soup ingredients except the pasta, 1 egg, Parm, and the spinach, allow to simmer on medium.
- Make the meatballs, small and bite size, drop into the hot soup as you roll them.
- In a separate pot, cook the Acini de Pepe, drain and reserve 1 cup of pasta water. Set the pasta aside.
- I always cook my soup pasta separate to avoid mushiness and absorbing all the soup broth. This also enables the ability to freeze the soup for easy weeknight meals – or to send with our college boy for home cooked meals!
- Pour the 1 cup of reserved pasta water into the soup and combine.
- In a bowl whisk together the egg and 2 tablespoons of Parmesan cheese. When the meatballs are cooked through, begin stirring the soup around in a slow circle. Continue stirring and gradually drizzle in the egg mixture to form thin strands of egg.
- 15 minutes before serving add the escarole or spinach – this will keep the color vibrant.
- Serve with a garnish of parsley and Parmesan.