How To Make The Best Italian Wedding Soup
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- Опубліковано 13 тра 2024
- Today we're making Italian Wedding Soup with pork and beef meatballs. This is a recipe that always hits the spot! Enjoy!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
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Ingredients
For the Meatballs
3/4 cup (90g) plain breadcrumbs
3 ounces (85g) milk
3/4 pound (340g) ground chuck
3/4 pound (340g) ground pork
3 cloves garlic - paste
1/2 cup (60g) Pecorino Romano - grated
1/4 cup flat leaf Italian parsley - minced
2 large eggs
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the soup
1/4 cup (56g) extra virgin olive oil
1 medium onion - diced
2 medium carrots - diced
2 large celery ribs - diced
10 cups (2400g) low sodium chicken stock - plus extra to thin (can also use water)
1 parmesan rind *optional*
1 bunch escarole - washed and chopped (can sub 16 ounces of spinach)
8 ounces (226g) acini di pepe pasta
salt and pepper - to taste
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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Make sure to subscribe to our podcast: www.youtube.com/@sipandfeastpodcast. This week's episode #41 is all about high-end kitchen gear that isn't worth it and we also taste test Italian snacks! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
P.S. - I filmed this a few months ago. I don't keep my Christmas tree up all year long.
Thanks , I really enjoy your cooking . Your a lovely family too.
Parm rinds? Like I go through that much expensive stuff. lol I'll collect this at my 2 year rind collection.
Can you do a video on your homemade chicken stock? Would love to see that for all of these wonderful recipes!
This recipe is excellent! Karen
I'm not finding a link to your brodo. Do you have a video up here?
My Italian grandmother used to brown the meatballs in the soup pot before putting them in the soup because she said to cook them in the broth made them look anemic😂. Then the fond that was created from browning the meat added some more flavor to the broth. Thanks for the video!
Yes! That’s exactly what I’d do!
Wow😂 my mom also said they looked anemic😅 she also would say that about pie bottoms😂
When my daughter was about 4 years old, she called Acini de Pepe "dot noodles" 😁
That's so cute! (and true!) I love hearing creative reinterpretations of ordinary things by children :)
you are Brave to do this. my grandmother and her two daughters made this DIFFERENTLY than each other (and argued about it!) i secretly enjoyed their disdain for each other's cooking and just ATE at all three kitchens, yum, yum. Lacinato Kale grows VERY easily in the deep south and my grandmother was adamant that all other kale was too bitter and spinach was the Only acceptable substitute. i love that you are so encouraging about change. when anyone (grandmother, aunt, mother) tells you that their way is the only way, it can make you NOT want to attempt it.
I was thinking of using lacinto kale. This time of year, the leaves are very small and tender. I think late summer the kale gets too big...
@@cinemaocd1752 you are right! if you keep harvesting the bottom baby leaves without pulling up the whole plant it will keep putting out leaves at the top. by summer you may have a strange tall skinny stalk with a little tuft of leaves at the top from harvesting every couple of days.
@@cinemaocd1752 that is an excellent idea. I don't like using spinach in soups because it becomes kind of slimy, especially when you reheat it. perhaps its just me but i'd rather not use spinach in soup.
I was thinking of using kale as well since I can't get escarole down here. Good tip to make it lacinato kale!
This sounds like something I heard from a Korean friend of mine: "There are as many Bulgogi recipes as there are Korean grandmothers."
If you cannot find escarole, I like using arugula as a bitter green in soups (treat it like spinach, though - add towards the end).
Arugula would be good to use.
Since the meatballs are the most time-consuming part of the recipe, I plan to gear up for making several pounds at one time. Then, freeze them on trays so they do not stick together, and stick them in freezer bags until I am ready to make the soup. Can't wait to give it a try!
Brilliant idea! I was just thinking that 3/4 pound is not a common amount (at least not in my local grocery) but doubling that up is easier to get and I can just freeze the extra!
Do you think turkey meatballs would be tasty?
I can totally confirm that since I started making homemade chicken stock (at your suggestion and using your recipe) my soups are OUT of this world. There's just a flavor and silky mouthfeel that just transforms a soup. I love Better Than Bouillon but I use it for recipes that are only using a 1/2 cup for a sauce or something. If you need 4 cups or more, that's a main component of the dish and that's when the homemade chicken stock really pays off.
I had never heard or use the Parmesan rinds until I started watching your videos! Now I have a small stock pile of them in storage containers in my freezer! 😂 You are so right, though. They are the secret ingredient I love using now!
You can also freeze the parts of the escarole you removed for vegetables stock.
Lidia was the first Chef I knew that said to save the rind for soup.
I made it Jim it was amazing the little meatballs were delicious and I just love how you explain everything and the parm rinds make a huge difference
Funny that James and Chef Jean-Pierre both put out a video for Italian Wedding soup this week. Is March Italian Wedding soup season or something? 😆 Great video and recipe, as always! 👍
Having worked at a school that has a culinary major, I learned not to cook pasta in with the soup. We always cook it separately and add it as we eat the soup. As you pointed out, this is a good method if you freeze the soup, but it also prevents mushy pasta in leftovers. Your recipes are always so good!
I thought the pasta would get mushy but even though there was a TON of this soup, it didn't last long enough for that to happen.
My boyfriend (who is a chef) and i just LOVE YOUR SHOW!!!! I love that your family is involved and the great support of each other you all have!!!! My stepgrandpa Albo DeGiacinto(I NEVER thought if him as 'step' didn't even know he was 'step' til I was in 6th grade another kid told me...I couldn't believe it he was my grandpa end of story)was full italian his mom who could barely speak English taught my grandma how to make her chicken and polenta (which was cut with a thread) was the best thing EVER!!!! This show makes me so happy!!!! Thank you so much❤❤❤❤❤
I operate one of the alberger systems that makes the "diamond kosher" salt. We're a salt plant in St Clair Michigan and we're the only place in the world that uses the Alberger systems. Diamond Crystal was the name for over 100 years and that's why it's called "diamond Crystal" kosher salt. We have a Rabbi come in once a year to do his thing on one packaging machine for 8 hours of run time.
Looks like you're using the fine Kosher salt in your recipe
@chrisjones. It was out of stock in Canada for a couple of months. It’s back on the shelves thankfully. It really is the best salt.
@@sheteg1Every local store was out of kosher salt (both Diamond and Morton) for a couple months last year. I couldn’t figure out why.
YAAAAAS! Progresso and Olive Garden take notice...
It's amazing how much escarole shrinks when boiled...
Love this recipe for Italian Wedding soup! So good. Also thumbs up for rocking the Christmas tree in March!
Great video as always! This is another classic I grew up on in Youngstown, OH. I realize every place has a slight variation, but growing up we didn't use any pasta at all. It was always a meat (meatball) and greens-type soup with chunks of veggies.
I have a lump the size of a buick on my forehead right now. Seeing how you make the tiny meatballs caused an involuntary very hard forehead slap. For years!! For years I have been making
the little bastards one at a time and taking hours to make them. Thank you and am going to make the soup in a week or so. Excellent. thanks.
James, I made this tonight and the fam loved it! I substituted ground turkey and collard greens because that's what I had on hand, but it really turned out amazing. Thanks for making Italian cooking soooo good and accessible for the everyday cook.
Liked the Italian lentil soup demo so much I looked for another soup from this cook. Enjoyed your demo very much and look forward to more.😊
Homemade stock is the way to go. Can’t believe it took me until age 53 to understand this. Not only helps to curve waste but you can really taste the difference, even with veggie stock. Looks delicious!
beautiful, comforting soup 💚🤍❤
I made my own version of this from your LAST wedding soup video a couple years back. I used beef/pork meatballs and actually made them tiny like a chain restaurant up here has them. I used a massive stock pot and made a simply insane amount of wedding soup. Two boxes of the pastini, 5 lbs of meatballs (there must have been 500 of them in there!) I filled a large crock pot with it for a family potluck with 50 people, froze many large containers of the soup and enjoyed it for the next year. This video reminds me it's time to make another batch! Fresh garlic buttered bread for dipping is a nice treat with it sometimes too.
I prefer to use Kale in most Italian soups/stews. Holds its shape well after cooking, so while still being softened, it doesn’t wilt into nothing, and during reheats of any leftovers, it’s still good.
Since I first put kale in a soup, I fell in love and put it in every soup that it would work in.
You said everything I was going to say. Kale is perfect for this!
Agreed. I use kale as well.
Wow, seeing the old kitchen was a nostalgia hit. This looks good, I've been making soups and stews all winter, might have to give this a shot.
This is my absolute favorite soup other than my mothers chicken soup. So comforting ‼️
This soup even looks 10 out of 10! I made the minestrone soup ,used the rind,it does make a difference.Another great video,I’ll be making this,thanks🇨🇦
You you could also use chicory which is like escarole
Wow! My favorite soup! Love your recipes and I will volunteer as a tester anytime!🤣
Holy smokes, this looks so amazing! Thanks for all you do!
Thank you. Your explanations are so good for the amateur.
I’m so excited ❤ ty
I make a lot of these recipes .. and they are all just almost perfect … I just want everyone to know that you can literally impress anyone by following these and they make it so easy to follow. I’m a pretty experienced cook, and I wish I had this channel to watch when I was learning.. because these are just as good for experienced cooks as it is for people trying to learn. Thanks for another great video !!
Your broccoli soup with tiny meatballs is a weekly favorite around our house so I'm super excited to try this! I do know that it's impossible to find escarole where I'm at so I might try kale since that is heartier than spinach and I know it's good in soups.
I love wedding soup.
Omg, I just made this for dinner and it’s fabulous! So good! Thanks Jim & Tara! ❤😊
THANK YOU! I LOVE wedding soup! And I agree….. SMALL meatballs! Great video! Will definitely try this!
Just such a delight to see a new video from you.
This looks seriously delicious. Making this for my Italian American friend soon.❤
oh YUM ! my go-to just got better ! thank you
I grew up with my Nonna calling it just escarole soup. I didn't start hearing it called wedding soup until I saw it on menus in non-italian restaurants. It is one of my favorite soups to make. Rolling all those little meatballs is torture, but so worth it in the end.
beautiful soup...ma Dio mio!!!! molto lavoro!!!! grazie
Made this 2 days ago! Absolutely love it…my all time favourite soup! Thank you for sharing your sensational recipes! Cheers Melbourne Australia!😀
Looks delicious!.. An thanks!.. When Nanna made this, she called the meatballs pallpette.. (tiny meatballs) Always escarolle. and with homemade cappeletii (little hats).. Sicillian. Served with copious amounts of grated cheese on the side. Always reserved for the most special occasions. :)
Looks delicious! ❤❤
Looks delicious!
Man…I love that your pepper mill actually puts out pepper! Mine I feel I have to grind forever to get any pepper to come out!!
Made this tonight and it was delicious!
I make minestra maritata with chicory, escarole, and chard, when I get all three. yum. (scarola, bietola, catalogna) amd I don't put in any pasta, I cook it separately and then put it into portions (or leave it altogether).
I love it, Jim! The meatball technique is perfect, and I'll be using it going forward. I also add swiss chard to mine, another great green to use. Phenomenal as always!
I do mostly the same but I also beat a couple of eggs with grated parm at the end and stream it into the soup
Thank you
That looks very delicious!
I love Italian Wedding soup but I never even considered making it myself, but you made it look do-able to me.
I have a question about the meatballs though. Using 80/20 beef and the ground pork doesn't that put a lot of grease into the soup? Can you cook the meatballs a bit under the broiler to get a little of the grease out first?
I find that orzo holds its shape and makes a better pasta “leftover” in soups.
I've made this recipe from your website. So delicious! I agree that tiny meatballs are they way to go.
That looks SO Good !!!!!!!!!! Dip some Italian bread with and we're all set.🤩
I just got around to making this last night, and the only thing I did different was that I made my meatballs out of ground turkey - that’s what I had. (Next time I will do the beef/pork mis). Well, it was spectacularly delicious! This is one of my favorite soups, and this recipe did not disappoint. I do think the parmesan rinds are integral to the final result (I keep mine in a freezer bag.).
I’ve wanted to see this recipe since I had this soup years ago on vacation in the USA
Beautiful taste tester, 😍the Soup is good as well. 😀
This looks insane!! Will make with the tiny meatballs.
Whoa!!! Two 10's in a row.... And I'll admit, both recipes looked like 10's. Forks way up.
A hint on homemade stock. I have a recipe for a slow cooker that takes 10 hours overnight. It takes 10 minutes to prep and then all you have to do is drain it, skim off the fat and stoe it. There is no salt in it.
Yummy 😋
I love your channel and I have not made this in years. I will now. Merry Christmas by the way?😂
Could you show us how you make brodo for your recipes? Have watched Adam Liaw's Ramen School #1, where he goes into the basics of broths and was curious on differences. If not keen on his presentation, 7:19 is the chicken broth part. I like both presentations: his soothing and calm, and your higher energy.
You could use Swiss chard too.
I LOVE your videos! I'm of Italian and German background- but Mom was Italian and cooked so I really relate to what you present. Born in Brooklyn, moved to Long Island ( now in NC) so I understand your Tri-State references when it comes to availability of the right ingredients.
I have 2 questions. What would you suggest for St
Joseph's day dinner? I'm already planning on the Sfinge for desert. Also, with Easter coming up, how about a grain pie video? I've made it in the past with wheat grains- not the jarred stuff and it came out great. Maybe others would like to make it.
You can pressure can the chicken or beef or vegetable stock,I do
My trick for homemade chicken broth and cheap chicken is buy a couple whole chickens and cut them at home into breasts, thighs, drumsticks, wings. Then cut the carcasses in half crossways and freeze them in a gallon freezer bag. You now have 4 chicken breasts, thighs, drums and wings for a lot cheaper than buying them pre-cut at the store. All the chicken pieces can be frozen. Whenever you want to make stock/broth, just thaw the saved carcass in the fridge overnight and put it in a large stock pot with some rough chopped celery, a rough cut carrot (optional), 1/2 a large onion cut into quarters and a few peppercorns, add water to cover everything and simmer for a couple hours, adding some water as it evaporates. Strain it and cool it, and freeze it in portions for whatever recipe ideas you have. It tends to make a rich stock than can be diluted with some water depending on what you're using it for.
I love your tip about the parmesan rinds. I have many in my fridge. And they do add a great flavour boost to many soups and stews. BUT -- do you have any hints on how to remember to add them to your soups and stews? As I said I have MANY in my fridge. And I agree. The Better than Boullion product is pretty much a salt lick.
FYI in Italy we actually don’t know this soup, except in some parts of the south where it’s called Minestra Maritata and it has nothing to do with weddings. I had to look it up as I am italian and never heard of this. If you go to any restaurant in Italy you won’t find this in 99% of the entire country. With that said, it looks like it would be good.
My family always has chicken in our wedding soup
sounds delicious! and quite easy to make. now i'm wondering if i can replace the pasta with barley...
I’m definitely trying that rolling technique for the meatballs next time I make wedding soup. Making the one at a time is excruciating 😭
Looks awesome. Me i use ground chicken thighs for my meatballs. And yessss any boxed stock is trash. I have done blind taste tests and i cannot tell the difference between the boxed crap and just using water. The way make my chicken stock i put browned chicken thighs in the slow cooker for overnight and it comes out amazing.
When she looks at you like that.... lol. Another great, classic recipe. Exactly as it should be.
Could you make the pink beetroot pasta please💗
Hold on. If I remember correctly, I think I saw this wedding soup in a Danish-Italian romantic movie on Netflix (I forgot the name), about an unhappy Danish chef who falls in love with an Italian woman. Ahhh... so this is the traditional Italian wedding soup! ♥
Regarding escarole substitutes- we use kale with stems removed and chopped up small. Spinach breaks down too much for my liking.
Kale? I use my stand mixer when I make my meatballs. It does a good job and makes great soft meatballs.
You must be from Jersey. Love the accents
Love your recipes. Can you tell me what cooktop do you use in this video please
It's an Iwatani - I only use it for ease of filming videos though.
Can you do a recipe for Italian greens, like with the oil and garlic that you get at the little local Italian restaurant? I’ve never found a good recipe for them, and I believe that you know what I’m talking about. It’s a unique thing.
You should put a strip of painters tape on the lid or side before writing the pasta and weight on it, it’ll make it easier to reuse those containers.
I swear you look like a guy I went through jump school with. Back in the '80's, at Ft. Benning, Ga.
I don’t even like this soup and I’m still watching. Maybe you will change my mind!
I just noticed you still have your Christmas tree up in the other room
Italian wedding is my husband's favorite soup, so I think I will try this, it looks delicious! Also, can you use vegetable stock instead of chicken stock? What's your opinion on that? Thanks.
Yes, you can definitely use vegetable stock.
This soup in our area consisted of only 5 items, small tiny meatballs, escarole, eggs, chicken broth and parmigiano Reggio.
Just curious, what brand is the portable gas burner you use?
Smaller the better... Even in other recipes. But roll them and cut and skip the balling to speed it up.
Need to put some bacon grease while wilting the greens.
I wonder if you could use kale or chard in this? I prefer them to spinach because spinach only seems to be available in my area in giant plastic boxes which I hate. I just made chicken stock last night. I use leftover frames from roasted chicken, wait until I have a couple saved up and whatever scraps of veg I have saved and do it in my pressure cooker. It only takes an hour and it's entirely passive. I still use the jarred stuff for some things, but I think for a soup, the broth is the star of the show. It has to be home made.
You can definitely use chard or kale.
My grocery store sells flat leaf parsley beside cilantro sooooo if your in a big hurry please be careful 😑
People think that this soup is called “wedding soup” because it is served at wedding receptions, but this is not correct. Translated from the Italian, this soup has its name because the bitter greens and broth flavours come together and are “wedded” or “married” together.
I wonder if you could use a piping bag with a round tip to make the meatballs? You'd probably still have to roll them, but would it be faster?
I like to use spinach instead.
Hello! Do you have a recipe and method for making chicken and beef bouillon? Last night I made beef stroganoff and I thought it was too salty. I used Better than bouillon and perhaps that was the reason. Thank you.
On my website I have recipes with full instructions on making beef stock and chicken stock.
My secret ingredient for meatballs..mashed potatoes, one egg.
Chickory James? If Escarole an issue?