I have seen many recipes of Italian wedding soup on internet. A lot of them have different ways, ingredients mostly meat balls, and using tiny pasta, such as Israeli or pearl semolina couscous, orzo, ditalini, or acini de pepe. I have leftovers 100 g minced beef, fava beans, zucchini, carrot, kale, lemon & herb bread crumbs and macaroni that I don’t like to throw out. So, here’s mine creation of Italian wedding soup.

Google: “Italian Wedding soup is, go figure, not served at Italian weddings. The name is technically a translation error of minestra maritata, meant to refer not to human marriage but to the marriage of pork and greens, allegedly better together than alone. The marriage of flavours of this filling soup and the rich broth has the best results when made all the time!”

This is trial and error experimenting and using up all the leftovers to make a new creation dish. Rolling the mini meatballs is the most time-consuming part, but worthy to try out. If you never try, you will never know the taste; be mindful that everyone has different taste buds. I am glad to get rid of all my leftovers and make a delicious, comforting soup. Let’s get the pot out!!!

Ingredients

100 g minced beef
1/4 c lemon & herb bread crumbs
1/8-1/4 c milk
1 Tsp garlic salt
1/2 Tsp Italian seasoning
1 egg, lightly beaten
1 bay leaf
1/4 c Parmesan Pecorino, plus garnish
1/2 onion, diced
1 small carrot, diced
6 inches piece of zucchini, cut to bite size
2-4 Tbs thawed fava beans
1 1/2 stalks kale, remove the stem, tear the leaves to bite size
1 Tbs minced garlic
3 c beef stock
1/4 c white wine (OPT)
1/8 c macaroni
black pepper
salt
oil

Method

Preheat oven 180 degrees C. Line a baking tray with foil. Spray oil generously on the foil. In a metal deep bowl, add 1/8 c milk into the breadcrumbs, stir and allow the bread crumbs to absorb the moisture before continuing about 1-2 minutes. I added a bit more 1/8 c milk as my bread crumbs are leftover. Depending on what bread crumbs you are using: If using stale bread you might need a bit more milk. This will make an extra moist meatball.

Next add minced beef, garlic salt, Italian seasoning, pepper, lightly beaten egg, and 1/4 c Parmesan Pecorino cheese. Put on gloves and gently mix the meatball mixture and evenly coat. Roll into tiny balls and put into the prepared baking tray and baked for 10-12 minutes or until meat balls are lightly browned and cooked through. Set aside.

Meantime, add 1 Tbs oil to a large pot over medium-high heat. Next add garlic and onions, toss for 25 seconds until soft and translucent. Then add carrots, zucchini, and kale leaves. Cook until vegetables have softened about 3-5 minutes.

Pour stock, add wine and bay leaf. Then season soup with salt and pepper to taste and bring mixture to a boil. Add macaroni and cook, uncovered, at a gentle boil until the pasta is al dente, about 7-9 minutes (or according to package directions). Check the seasoning. Reduce the heat to low, and add meat balls using a long metal spoon to add the meatballs to the soup, several at a time. Add fava beans, cover the pot and simmer for about 5 minutes. Switch off hob. Ladle into bowl and serve with grated Parmesan Pecorino cheese. Enjoy!!!

Note: You can add more minced beef or half and half beef with sausage meat, or chicken or pork. You can add celery, or spinach. You can pan cooked meat balls. You can use meat balls scoop if you don’t want to wear gloves or use spoons.

The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.

You can add more stock and double everything. I am trying out, and using leftovers. You can use pearl couscous, ditalini, or orzo. You can use bread rolls or white slices bread for bread crumbs.

https://helenscchin.com/2021/12/15/italian-wedding-soup/

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