Italian wedding soup is a healthy option for meals in any part of the day. Contrary to popular belief, the history of this dish is not rooted in the tradition of serving this soup to the bride and groom on their wedding day. Its actual Italian name is ‘Minestra Maritata’, meaning married soup, due to the addition of the contrasting ingredients of meat and green vegetables.
Ina Garten, a former White House budget analyst who found her calling in specialty food with Barefoot Contessa, created a light and easy version of this dish.
Italian Wedding Soup Recipe by Ina Garten
Ina Garten’s Italian wedding soup diverts from the traditional elements to make it less heavy and more wholesome. Her table of ingredients is easier to collect and the dish is quicker to make.
Ingredients to be used for making Ina Garten Italian Wedding Soup
- ¾ lb. ground chicken
- ½ lb. chicken sausage, with casings removed
- ⅔ cup white bread crumbs (fresh)
- 2 tsp garlic, minced (2 medium cloves)
- 3 tbsp fresh parsley, chopped
- ¼ cup Pecorino Romano cheese, freshly grated
- ¼ cup Parmesan cheese, freshly grated
- Extra Parmesan for serving
- 3 tbsp milk
- 1 extra-large egg, lightly beaten
- Kosher salt
- Black pepper, freshly ground
- 2 tbsp olive oil
- 1 cup yellow onion, minced
- 1 cup ¼ inch carrots, diced (3 carrots)
- ¾ cup ¼ inch celery, diced (2 stalks)
- 10 cups chicken stock, homemade
- ½ cup dry white wine
- 1 cup small pasta (stars)
- ¼ cup fresh dill, minced
- 12 oz baby spinach, trimmed and washed
Procedure for making Ina Garten’s Italian Wedding Soup
- The first step in the Ina Garten Italian wedding soup recipe is to pre-heat the oven to 350°F.
- The meatballs take the longest time in the dish, so start with that. Take all the ingredients for the meatball, including 1 teaspoon of the Kosher salt, and ½ teaspoon of the black pepper, and mix them well in a bowl with a fork.
- Take single teaspoons of the mixture and place on a parchment paper-lined baking tray.
- Bake to a light brown for 30 minutes and set aside on the table.
- While the meatballs cook, take a heavy-bottomed soup pot and heat the oil over medium-low heat.
- Sauté the carrots, onion, and celery for 5-6 minutes with stirring.
- Add the stock and wine. Once it boils, put in the pasta and cook for 6-8 minutes.
- Add the meatballs and dill, cook for a minute, add salt and pepper to taste, and finally add the spinach and cook for another minute before serving with Parmesan.