Greetings, fellow culinary adventurers! Can you believe it?
We’ve reached day 15 of our Soupy September journey, and what better way to celebrate than with a bowl of heartwarming Italian Wedding Soup with Meatballs. Today, we’re taking you on a captivating journey that explores not just the flavours of this delightful soup but also its rich history and versatile adaptations.
A Taste of Tradition: The History of Italian Wedding Soup
Italian Wedding Soup, known as “Minestra Maritata” in its native Italy, has a history as rich as its flavours. Despite its name, the soup isn’t actually served at weddings – the term “wedding” refers to the harmonious marriage of flavours in the dish. Originating from Southern Italy, this soup was traditionally made with an assortment of greens, meat, and flavourful broth. Over time, it evolved to include tiny meatballs, tender pasta, and a nourishing broth that warms the soul.
While the classic Italian Wedding Soup features meatballs made from ground meat, the beauty of this dish lies in its adaptability. For those seeking alternative meat options, consider using ground turkey, chicken, or even lamb to create a unique twist on tradition. These variations not only provide a different taste profile but also make the soup lighter and more suitable for various dietary preferences.
Italian Wedding Soup with Meatballs Recipe
Ingredients:
For the Meatballs:
- 1/2 pound ground beef or alternative meat (turkey, chicken, lamb)
- 1/4 cup breadcrumbs (gluten free works too)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried basil
- 1/4 tsp thyme
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups chicken, beef, or vegetable broth, depending on what kind of meat you use
- 1 cup small pasta (such as orzo or acini di pepe or gluten free)
- 2 cups fresh spinach or escarole, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- In a bowl, combine ground meat, breadcrumbs, grated Parmesan, egg, dried oregano, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.
- In a large pot, heat olive oil over medium heat. Add the meatballs and brown on all sides. This may need to occur in batches so as not to crowd your pan. Remove the meatballs when theyre browned (not necessarily cooked through) add the chopped onion, diced carrots, and diced celery to the pan. Sauté for about 5 minutes until the vegetables start to soften.
- Stir in minced garlic and sauté for another minute. Pour in the chicken or vegetable broth and bring to a simmer.
- Gently drop the meatballs into the simmering broth. Let them cook for about 10 minutes, until they’re cooked through and no longer pink in the centre. As the meatballs cook, they’ll infuse the broth with their flavour.
- Stir in the small pasta and chopped spinach or escarole. Let the pasta cook according to the package instructions or until al dente. The greens will wilt and become tender in the hot broth.
- Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls. Sprinkle grated Parmesan cheese over each serving.
Vegan Adaptation:
For a vegan version of Italian Wedding Soup, you can replace the meatballs with whole roasted button mushrooms or lentil-based “meatballs.” Here’s how:
- Roasted Mushroom Option: Roast whole button mushrooms in the oven until they’re tender and browned. Add them to the soup in place of meatballs for a hearty, earthy flavour.
- Lentil-Based “Meatballs”: Combine cooked and cooled lentils with breadcrumbs, grated vegan Parmesan, dried herbs, and seasoning. Shape into small balls and bake until firm. Add the lentil “meatballs” to the soup as a protein-packed alternative.
Ready to Savour?
As you embark on your Italian Wedding Soup journey, whether by celebrating tradition, embracing alternative meats, or exploring vegan adaptations, you’re not just preparing a dish – you’re carrying on a legacy of flavours that has transcended generations. With every spoonful, you’re not just enjoying a bowl of warmth – you’re paying homage to the tradition of “Minestra Maritata” while infusing it with your own twist. Whether you’re enjoying the tender meatballs, exploring new protein avenues, or delighting in the earthiness of roasted mushrooms, know that you’re partaking in a culinary tale that’s as heartwarming as the soup itself.
Here’s to Soupy September with a satisfying slurp and a heartfelt salute to the world of soups.
Until next time, happy cooking and even happier savouring!
Buon appetito!
