Hamdi Saidani This Barefoot Contessa Italian Wedding Soup is really one of the best and easiest traditional Italian Wedding Soup recipes ever. This Ina Garten Italian Wedding Soup is made of flavorful chicken stock, ground chicken and chicken sausage meatballs, a variety of vegetables like carrots, celery, and onion, and small pasta like tubetini.
This easy soup takes only about 1 hour to finish cooking and can serve 6 to 8 peoples.
Note: This Italian Wedding Soup recipe is from “Barefoot Contessa Back to Basics” by Ina Garten.
What Is Italian Wedding Soup
Italian Wedding Soup is a type of traditional Italian-American soup usually made of flavorful chicken stock, meatballs, and vegetables. The soup is always served hot and is often garnished with freshly grated Parmesan cheese.
What Is The Pasta In Italian Wedding Soup
The most commonly used pasta in Italian Wedding Soup is small pasta like tubetini or stars. However, a lot of recipes use other small pasta shapes such as orzo or ditalini.
Why Is It Called Italian Wedding Soup
The name “Italian Wedding Soup” is a bit of a misnomer. It’s not actually served at weddings. The term “wedding” refers to the “marriage” of flavors between the meat and the broth.
Italian Wedding Soup Ingredients
For The Soup:
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (¼-inch)
- ¾ cup diced celery (¼-inch)
- 10 cups Homemade Chicken Stock
- ½ cup dry white wine
- 1 cup small pasta (e.g., tubetini or stars)
- ¼ cup minced fresh dill
- 12 ounces baby spinach, washed and trimmed
For The Meatballs:
- ¾ pound ground chicken
- ½ pound chicken sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic
- 3 tablespoons chopped fresh parsley
- ¼ cup freshly grated Pecorino Romano cheese
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
How To Make Italian Wedding Soup
- Preheat Oven: Set your oven to 350°F. Line a sheet pan with parchment paper.
- Prepare Meatballs: In a bowl, mix ground chicken, sausage, bread crumbs, garlic, parsley, cheese, milk, egg, salt, and pepper. Use a teaspoon to form small meatballs and place them on the prepared sheet pan. Bake for 30 minutes.
- Sauté Veggies: In a large soup pot, heat olive oil over medium-low heat. Add onion, carrots, and celery. Sauté until soft, about 5-6 minutes.
- Cook Soup Base: Pour in chicken stock and wine. Bring to a boil. Add pasta and cook until tender, about 6-8 minutes. Add dill and meatballs, simmer for 1 minute.
- Final Touch: Taste for seasoning. Add spinach and cook until wilted about 1 minute. Serve hot, sprinkled with extra Parmesan cheese.
What To Serve With Italian Wedding Soup
Serve this ina garten italian wedding soup with Lobster Salad, Veal Scallopini, Poached Chicken Breast or as entree for Paprika Pork Fillet.
How Long Does Italian Wedding Soup Last In The Fridge
Italian Wedding Soup can last in the fridge for about 3 to 4 days. Make sure to let the soup cool until it reaches room temperature before storing it in airtight containers and placing it in the fridge.
When ready to serve again, reheat the soup on the stovetop over medium heat for about 5 to 7 minutes, stirring occasionally.
Can You Freeze Italian Wedding Soup
Yes, this Italian Wedding Soup can be frozen for up to 2 to 3 months. Make sure to store it in freezer-safe containers and thaw it in the fridge before reheating.
Try More Ina Garten Recipes:
- Barefoot Contessa Pasta Fagioli Soup
- Ina Garten Cauliflower Soup
- Ina Garten Cream of Asparagus Soup
- Ina Garten Broccoli Cheddar Soup
- Ina Garten Black Bean Soup
- Roasted Red Pepper Soup Ina Garten
Barefoot Contessa Italian Wedding Soup
Description
This Barefoot Contessa Italian Wedding Soup is really one of the best and easiest traditional Italian Wedding Soup recipes ever. This Ina Garten Italian Wedding Soup is made tubetini pasta, chicken stock, ground chicken and chicken sausage meatballs, a variety of vegetables like carrots, celery, and onion.
This easy soup takes only about 1 hour to finish cooking and can serve 6 to 8 peoples.
Barefoot Contessa Italian Wedding Soup Ingredients
For The Soup:
For The Chicken Meatballs:
How To Make Barefoot Contessa Italian Wedding Soup
- Preheat Oven: Set your oven to 350°F. Line a sheet pan with parchment paper.
- Prepare Chicken Meatballs: In a bowl, mix ground chicken, sausage, bread crumbs, garlic, parsley, cheese, milk, egg, salt, and pepper. Use a teaspoon to form small meatballs and place them on the prepared sheet pan. Bake for 30 minutes.
- Sauté Veggies: In a large soup pot, heat olive oil over medium-low heat. Add onion, carrots, and celery. Sauté until soft, about 5-6 minutes.
- Cook Soup Base: Pour in chicken stock and wine. Bring to a boil. Add pasta and cook until tender, about 6-8 minutes. Add dill and meatballs, simmer for 1 minute.
- Final Touch: Taste for seasoning. Add spinach and cook until wilted about 1 minute. Serve hot, sprinkled with extra Parmesan cheese.
