There’s no wedding ceremony needed when making this soup. “Wedding soup” is just a (very) direct translation of ‘minestra maritata’ (married soup). and refers more to the flavors and ingredients than an event. Still, a soup worth celebrating.
Rustic Italian Wedding Soup
Course: SoupsCuisine: Italian4
servings15
minutes45
minutesThere’s a few stages of this recipe that can be prepared in advance. The meatballs can be prepped, cooked, chilled/frozen (if frozen, then thawed) and added to hot broth when you’re ready to serve. The broth can also be made, or simmered in a slow cooker, ahead of time. Leaving just the addition of the cooked noodles and escarole to a couple minutes before serving.
Ingredients
- Sausage Meatballs:
1lb.Italian sausage
1cuppanko bread crumbs
1/4cupparmesan cheese, grated
2tablespoonsheavy cream
1eachegg
1pinchsalt
1pinchcracked black pepper
- Soup:
3tablespoonsrobust extra virgin olive oil
1eachyellow onion, peeled and minced
4eachgarlic cloves, peeled and minced
3tablespoonsfresh fennel, diced
1eachcarrot, peeled and diced
1pinchcrushed red pepper flakes
1/2cupwhite wine
6cupsbeef or chicken broth
1head escarole, chopped
1/2teaspoonsalt
1/4 teaspooncracked black pepper
3cupsditalini pasta, cooked
extra olive oil for drizzling
extra grated parmesan for sprinkling
Directions
- Preheat oven to 425 °F. In a large bowl combine the meatball ingredients (sausage, bread crumbs, parmesan, cream, egg, salt and pepper), using your hands to mix until combined. Roll into even balls and place on a baking sheet. Bake for 12 – 15 minutes or until cooked through. Remove from the oven and set aside.
- Heat oil in a large pot, once hot add onion, garlic, fennel, carrot and crushed red pepper. Sauté until tender-crisp and fragrant, 3 – 4 minutes. Deglaze with wine and bring to a simmer, reduce by half before adding the broth. Bring the broth to a boil, once boiling reduce heat to medium and simmer for 15 – 20 minutes, or until the veggies are tender.
- Right before serving, add escarole to the pot, stir, and wilt until tender. Season soup with salt and pepper
- Portion noodles and meatballs into bowls, ladle soup over top. Drizzle with oil and sprinkle with parmesan before serving.
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