Italian Wedding Soup - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Italian Wedding Soup - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Italian Wedding soup

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Italian Wedding Soup

The ultimate in Italian Comfort Food

Italian Wedding Soup is ultimate in Italian comfort food. It’s made with chicken stock, carrots, celery, onion pasta and tasty cheesy meatballs. When it rains, and your house is nice and cozy, this is the soup to make. Why a wedding soup? It’s nothing to do with weddings, but it is a beautiful marriage of meat and vegetables.

When making this soup, please use a home made chicken stock. You don’t have to go all out, it can be as simple as throwing a chicken carcass in a pot of water and simmering it for 90 minutes. You will never achieve the same depth of flavour with bought stocks or cubes.

I would highly recommend doubling the quantity and freezing half. This is the sort of soup you will crave many times, once you’ve tasted it. When you come back from a trip late in the day, knowing there’s this soup waiting for you, will make your day!

I added provolone cheese for little bursts of flavour, it is optional but recommended. Otherwise just grate a little more pecorino. You could also use Parmesan cheese.

Use the small pasta you like, anything from Ditalini, cavatelli, fusilli, orzo, pastina etc. If you’re going to eat all the soup the same day, you can cook it directly in the pot. Otherwise cook them separate, so they remain nice and al dente.

For the greens it’s best to use escarole or curly endives. They are loaded with vitamins making this soup healthy. The flavour works magically for soups.

For ultimate comfort, enjoy this Italian wedding soup on a nice cold rainy day.

Ingredients

Meatballs
9oz - 250g Ground Beef
9oz - 250g ground Pork
1 shallot, finely chopped or grated
1 garlic clove
2 small eggs
⅓ cup breadcrumbs
½ cup Fresh Parsley, chopped
½ cup Pecorino Romano cheese
Salt and pepper
Soup
Olive Oil
1 brown onion
1 large carrot
2 celery sticks
2-3 garlic cloves
12 cups – 2.8 litres Chicken Stock (home made please)
1 very large Escarole or endive, approx. 1 pound or 450g
1 cup dry Pasta
Salt & Pepper
Optional, some provolone cheese (not really optional!)

Steps

Step 1
For the meat balls, in medium mixing bowl, combine beef and pork, grated onion, minced garlic, eggs, broken up and milk soaked bread slices, grated Pecorino cheese, and parsley (set some aside for garnish). Season with salt and pepper and mix well using your clean hands. Grease a large plate with olive oil to store your meat balls. Shape into ¾ inch meat balls. Oiled hands works best. Cover and refrigerate.
Step 2
To make the soup, first get your vegetables ready. Dice the peeled onion, carrot and celery sticks. Finely grate or mince your garlic. Chop up the endive or escarole and keep that for the end.
Step 3
For the pasta, it’s best to cook it separately. (This way if you have left over soup for the next day, they won’t become gluggy). Place pasta in boiling salted water, cook al dente, then strain and refresh under cold water. Drizzle a little olive oil, mix and set aside.
Step 4
Add 2 tbsp olive oil to a large soup pot on high heat. Add the diced onion and sweat a little, add the rest of the vegetables, garlic and continue to sweat, do not brown. Once verges are soft, add the chicken stock and bring to the boil. Leave to simmer for 30 minutes.
Step 5
Add the meat balls to the soup, once the soup starts to simmer again, add the chopped endive or escarole. Cook another 10 minutes. Taste for seasoning.
Step 6
To serve, place some of the cooked pasta in serving bowls, some of the small provolone cheese cubes, then add the soup. Top with more provolone cheese cubes. Listen to the rain and enjoy!

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