Wedding Soup Recipe

Ground beef: Provides the base for the meatballs, offering a rich and savory flavor.

Breadcrumbs: Helps bind the meatballs together, adding texture and absorbing flavors.

Parmesan: Adds a nutty, salty taste to the meatballs, enhancing their overall flavor.

Egg: Acts as a binding agent in the meatball mixture, ensuring they hold their shape.

Oregano: A dried herb that adds a warm, aromatic flavor to the meatballs.

Salt: Enhances the flavors of all the ingredients, used in both the meatballs and soup.

Black pepper: Adds a subtle heat and depth to the dish.

Olive oil: Used for sautéing the onions and garlic, adding a rich, fruity flavor.

Onion: Provides a sweet and savory base for the soup, adding depth to the broth.

Garlic: Adds a pungent, aromatic flavor that complements the other ingredients.

Chicken broth: Forms the base of the soup, offering a rich and savory liquid.

Escarole: A leafy green that adds a slightly bitter, earthy flavor to the soup.

Acini di pepe pasta: Small pasta that adds texture and heartiness to the soup.

When forming the meatballs, ensure they are uniform in size to promote even cooking. A small cookie scoop can be a useful tool for this task, helping you achieve consistent results. Additionally, when sautéing the onion and garlic, take care not to rush the process. Allow them to soften gently over medium heat, which will enhance their natural sweetness and add depth to the soup. Finally, when adding the escarole to the broth, give it a gentle stir to ensure it is evenly distributed, allowing it to wilt perfectly and infuse the soup with its subtle, slightly bitter flavor.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile to ground beef.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture in meatballs as breadcrumbs.

• grated parmesan - Substitute with grated pecorino romano: Pecorino romano offers a similar salty and nutty flavor, making it a good alternative to parmesan.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to eggs, suitable for those avoiding eggs.

• dried oregano - Substitute with dried basil: Dried basil provides a different but complementary herbal note that can enhance the flavor of the soup.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth and umami flavor, though it will slightly alter the taste profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used for sautéing in place of olive oil.

• chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a less intense flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a suitable alternative for those seeking a vegetarian option, providing a similar base flavor.

• escarole - Substitute with spinach: Spinach can be used as a leafy green alternative, offering a similar texture and mild flavor.

• acini di pepe pasta - Substitute with orzo: Orzo is a small pasta shape that can replace acini di pepe, maintaining the soup's texture and consistency.

• Allow the wedding soup to cool completely before storing. This prevents condensation from forming inside the storage container, which can dilute the flavors.

• Transfer the cooled soup into airtight containers. Glass or BPA-free plastic containers work best to preserve the taste and prevent any unwanted odors from seeping in.

• For short-term storage, place the containers in the refrigerator. The wedding soup will stay fresh for up to 3-4 days. Make sure to label the containers with the date to keep track of freshness.

• If you plan to enjoy the soup later, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• When freezing, consider dividing the soup into individual portions. This makes it easy to thaw just the right amount for a quick meal without having to defrost the entire batch.

• To prevent the acini di pepe pasta from becoming mushy, you can cook and add it fresh when reheating the soup. Alternatively, undercook the pasta slightly before freezing.

• Label the containers or bags with the date and contents. The wedding soup can be stored in the freezer for up to 2-3 months without losing its delightful flavors.

• When ready to enjoy, thaw the soup in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave or place the container in a bowl of cold water.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Taste and adjust seasoning if necessary, as freezing can sometimes dull the flavors.

• Serve the reheated wedding soup with a sprinkle of freshly grated parmesan and a drizzle of olive oil for an extra burst of flavor. Enjoy the comforting warmth of this delightful dish once again!

• Gently reheat the wedding soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent the acini di pepe pasta from sticking to the bottom. This method allows the flavors to meld beautifully, making each spoonful a delightful experience.

• Use a microwave-safe bowl to reheat individual portions. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, until the soup is heated through. This method is quick and convenient, perfect for a busy day.

• For a slow and steady approach, reheat the soup in a slow cooker on the low setting. This method is ideal if you have a bit more time and want to keep the soup warm for an extended period, perhaps for a leisurely lunch or dinner.

• If you have an oven-safe dish, you can reheat the soup in the oven. Preheat the oven to 300°F (150°C), cover the dish with foil to prevent drying, and heat for about 20-30 minutes. This method is great for reheating larger quantities while maintaining the soup's integrity.

• For an extra touch of freshness, add a handful of freshly chopped escarole or a sprinkle of grated parmesan cheese just before serving. This can enhance the flavors and give the soup a freshly made feel.

• Mixing bowl: Use this to combine the ground beef, breadcrumbs, parmesan, egg, oregano, salt, and pepper for the meatballs.

• Baking sheet: Place the formed meatballs on this to bake them in the oven.

• Oven: Preheat this to 375°F (190°C) for cooking the meatballs.

• Large pot: Use this to heat the olive oil, sauté the onions and garlic, and cook the soup.

• Stove: This is where you'll place the large pot to heat the olive oil and cook the soup.

• Knife: Essential for chopping the onion and escarole, and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and escarole, and mincing the garlic.

• Measuring cups: Use these to measure out the breadcrumbs, parmesan, and acini di pepe pasta.

• Measuring spoons: Use these to measure the oregano, salt, and pepper.

• Wooden spoon: Handy for stirring the ingredients in the pot as you sauté and simmer.

• Tongs: Useful for adding the baked meatballs to the soup without splashing.

Batch bake meatballs: Prepare and bake meatballs in advance, then freeze them. When ready to cook, just add them directly to the soup.

Pre-chop vegetables: Chop the onion and escarole ahead of time and store them in airtight containers in the fridge.

Use pre-made broth: Save time by using store-bought chicken broth instead of making it from scratch.

Quick pasta cooking: Cook the acini di pepe pasta separately and add it to the soup just before serving to avoid overcooking.

One-pot method: Cook the meatballs directly in the soup to save on cleanup and time.