# Italian Wedding Soup

Italian wedding soup is a brothy soup with tiny tender meatballs, small pasta and greens. The name comes from a happy marriage of flavors, not a wedding.

The meatballs poach right in the broth, so there is no browning and no extra pan. Keep them small and handle the mixture lightly for the most tender result.

- Total time: 1 h (prep 30 min, cook 30 min)
- Serves: 6
- Per serving (estimated): 360 kcal, 26 g protein
- Cuisine: Italian. Category: Soup. Diet: high-protein.

## Ingredients

- 300 g ground beef or pork
- 1/3 cup plain breadcrumbs
- 1/3 cup grated Parmesan
- 1 large egg
- 2 cloves garlic, minced, divided
- 1 tbsp chopped fresh parsley
- 1 tsp salt, divided
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 8 cups chicken broth
- 3/4 cup acini di pepe or orzo
- 4 big handfuls baby spinach or escarole
- 1/2 tsp black pepper

## Method

1. In a bowl, mix the meat, breadcrumbs, Parmesan, egg, 1 clove garlic, parsley and 1/2 tsp salt until just combined. Do not overmix.
2. Roll into small 2 cm meatballs, about 36, and place on a plate.
3. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery 7 minutes, until soft. Add the remaining garlic for 30 seconds.
4. Pour in the broth and bring to a boil.
5. Gently drop in the meatballs, lower to a simmer, and cook 10 minutes, until cooked through and they reach 160°F (71°C).
6. Add the pasta and simmer 7 to 8 minutes, until just tender.
7. Stir in the spinach and cook 1 to 2 minutes, until wilted.
8. Season with the remaining 1/2 tsp salt and the pepper. Serve with extra Parmesan.

## Why it works

- Breadcrumbs and egg hold moisture in the meatballs, so they stay soft instead of dense.
- Mixing the meatballs gently keeps the meat tender.
- Poaching the meatballs in broth seasons the soup and cooks them without a separate pan.
- Adding the greens last keeps them bright and tender.

## The science

- **Why overmixed meatballs get tough.** Mixing ground meat develops sticky protein strands that tighten when cooked, giving a bouncy, dense texture. Breadcrumbs and egg add moisture and soften the mixture. Mix just until combined, with a light hand, for tender meatballs.
- **Stock simmer, not boil.** A gentle simmer keeps the broth clear and the meatballs tender. Hard boiling can break the meatballs apart and cloud the soup with fat and proteins. Keep bubbles lazy and let the meatballs cook slowly until they reach 160°F (71°C).

## Tips

- Wet your hands slightly to keep the meatball mixture from sticking.
- Cook the pasta in the soup only if serving right away; otherwise cook it separately.
- Use a thermometer to check a meatball reaches 160°F (71°C).

## Mistakes to avoid

- Overmixing the meat: the meatballs turn tough, so mix until just combined.
- Boiling hard: the meatballs fall apart, so simmer gently.
- Letting leftovers sit with the pasta: it swells and drinks the broth, so store the pasta separately.

## Variations and swaps

- Use half Italian sausage and half beef for more flavor.
- Add a Parmesan rind to the broth while it simmers.
- Use kale or escarole in place of the spinach for a heartier texture.
- Swap acini di pepe for orzo or any small pasta.
- Swap ground beef for ground turkey, adding 1 tbsp olive oil to the mixture to keep it moist.

## Storage

Refrigerate within 2 hours for up to 4 days, ideally with the pasta stored separately. Freeze the soup without pasta for up to 3 months, and reheat to 165°F (74°C).

## FAQ

**Why is it called Italian wedding soup?**

The name comes from the Italian phrase minestra maritata, meaning married soup, which describes how the greens and meat go well together.

**Can I make the meatballs ahead?**

Yes. Roll them and keep them in the fridge for up to a day, or freeze them raw for up to 2 months.

**What pasta goes in Italian wedding soup?**

Acini di pepe is traditional, but orzo, ditalini or any small pasta works well.

**How do I keep the meatballs from falling apart?**

Use egg and breadcrumbs as binders, roll them firmly, and cook in a gentle simmer instead of a rolling boil.

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Source: https://cookingscientist.com/recipes/italian-wedding-soup (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846