Ina Garten’s Italian Wedding Soup: A Taste of Comfort

There are certain dishes that evoke immediate warmth and nostalgia, transporting you back to a specific time and place. For me, Italian Wedding Soup does just that. My grandmother, a woman whose love language was clearly expressed through her cooking, used to make a version of this soup every winter. The tiny, flavorful meatballs bobbing in a fragrant broth, the comforting pasta, and the vibrant green spinach – it was a symphony of flavors and textures that warmed the soul. While her recipe used beef and pork meatballs, I found Ina Garten’s take on this classic, featuring chicken and chicken sausage, a delightfully lighter and equally satisfying rendition that I often crave.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6-8
• Yield: Approximately 12 cups
• Dietary Type: Adaptable (can be made gluten-free with gluten-free pasta)

Ingredients

For the Meatballs:

• ¼ lb ground chicken
• ¼ lb chicken sausage, with casings removed
• ⅔ cup fresh white breadcrumbs
• 2 teaspoons minced garlic (3 cloves)
• 3 tablespoons chopped fresh parsley leaves (¼ cup)
• ¼ cup grated Pecorino Romano cheese
• ¼ cup grated Parmesan cheese, plus more for serving
• 3 tablespoons milk
• 1 extra large egg, lightly beaten
• Kosher salt
• Fresh ground black pepper

For the Soup:

• 2 tablespoons olive oil
• 1 cup yellow onion, minced
• 1 cup diced carrot (¼ inch pieces, about 3 carrots)
• ¾ cup diced celery (¼ inch pieces, about 2 stalks)
• 10 cups chicken stock
• ½ cup dry white wine
• 1 cup small shell pasta, such as tubetini or 1 cup stars pasta
• ¼ cup minced fresh dill
• 12 ounces baby spinach, washed and trimmed

Equipment Needed

• Large bowl
• Sheet pan
• Parchment paper
• Large, heavy-bottomed soup pot
• Measuring cups and spoons
• Fork or spatula

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).

2. Prepare the meatballs: In a large bowl, combine the ground chicken, chicken sausage (removed from its casing), fresh white breadcrumbs, minced garlic, chopped fresh parsley, Pecorino Romano cheese, Parmesan cheese, milk, and lightly beaten egg. Season with 1 teaspoon of kosher salt and ¼ teaspoon of fresh ground black pepper. Gently combine all ingredients with a fork, being careful not to overmix. Overmixing will result in tough meatballs.

3. Shape the meatballs: Line a sheet pan with parchment paper. Using a teaspoon, scoop and drop 1 to 1 ¼-inch meatballs onto the prepared sheet pan. You should end up with approximately 40 meatballs.

4. Bake the meatballs: Bake the meatballs in the preheated oven for 30 minutes, or until they are cooked through and lightly browned. Set aside.

5. Start the soup base: While the meatballs are baking, prepare the soup. Heat the olive oil over medium-low heat in a large, heavy-bottomed soup pot.

6. Sauté the vegetables: Add the minced yellow onion, diced carrots, and diced celery to the pot. Sauté the vegetables until they have softened, about 5 to 6 minutes, stirring occasionally to prevent burning. This process, known as a mirepoix, forms the aromatic foundation of the soup.

7. Add liquid and simmer: Pour in the chicken stock and dry white wine into the pot. Bring the mixture to a boil.

8. Cook the pasta: Add the small shell pasta (or stars pasta, if preferred) to the simmering broth. Cook for 6 to 8 minutes, or until the pasta is tender. Be careful not to overcook the pasta, as it will continue to cook slightly in the soup.

9. Add dill and meatballs: Stir in the minced fresh dill and then gently add the baked meatballs to the soup. Simmer for 1 minute to allow the flavors to meld together. Taste the soup and adjust the seasoning with salt and pepper as needed.

10. Incorporate the spinach: Stir in the baby spinach and cook for approximately 1 minute, just until the spinach is wilted but still vibrant green. Overcooking will make the spinach mushy.

11. Serve: Ladle the soup into bowls and sprinkle each serving with extra grated Parmesan cheese. Serve immediately and enjoy!

Expert Tips & Tricks

• Meatball variation: For a richer flavor, substitute half of the ground chicken with ground turkey.
• Breadcrumb alternative: If you don’t have fresh breadcrumbs, you can use dried breadcrumbs, but be sure to soak them in a little milk or water before adding them to the meatball mixture to ensure they are moist.
• Make-ahead: The meatballs can be made a day in advance and stored in the refrigerator. You can also prepare the soup base (up to step 7) a day ahead and store it in the refrigerator. When ready to serve, simply reheat the soup base, add the pasta, meatballs, dill, and spinach.
• Wine substitution: If you prefer not to use wine, you can substitute it with an equal amount of chicken stock and a splash of lemon juice for acidity.
• Freezing: The soup can be frozen for later use. However, the pasta may become slightly softer after freezing and thawing.

Serving & Storage Suggestions

Serve Ina Garten’s Italian Wedding Soup hot, garnished generously with freshly grated Parmesan cheese. A side of crusty bread is perfect for soaking up the delicious broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 2 months. To reheat, gently warm the soup on the stovetop over medium heat or in the microwave.

Nutritional Information

Please note that the following values are estimates and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	407 kcal	20%
Total Fat	15.8g	24%
Saturated Fat	4.3g	21%
Cholesterol	93.6mg	31%
Sodium	968.9mg	40%
Total Carbohydrate	38.2g	12%
Dietary Fiber	3g	12%
Sugars	9.9g	39%
Protein	24.4g	48%

Variations & Substitutions

• Gluten-Free: Use gluten-free pasta and breadcrumbs to make this soup gluten-free.
• Vegetarian: While the original recipe contains meat, you can make a vegetarian version by omitting the meatballs and adding cannellini beans or white beans for protein. Use vegetable broth instead of chicken stock.
• Spicy Kick: Add a pinch of red pepper flakes to the soup for a touch of heat.
• Lemon Zest: Add a teaspoon of lemon zest to the meatball mixture for a brighter flavor.
• Seasonal Greens: Substitute spinach with other greens such as kale or escarole, adjusting the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made meatballs?
A: While homemade meatballs are recommended for the best flavor, you can use store-bought meatballs in a pinch. Ensure they are fully cooked before adding them to the soup.

Q: What type of chicken sausage should I use?
A: You can use any type of chicken sausage you prefer, but Italian-style chicken sausage works well with the other flavors in the soup.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the meatballs in a skillet before adding them to the slow cooker with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach during the last 30 minutes of cooking.

Q: How do I prevent the pasta from becoming mushy?
A: To prevent the pasta from becoming mushy, cook it al dente and add it to the soup towards the end of the cooking time. If you plan to freeze the soup, cook the pasta separately and add it when reheating.

Q: Can I use dried dill instead of fresh dill?
A: Yes, you can use dried dill, but fresh dill will provide a brighter flavor. Use about 1 teaspoon of dried dill for every 1 tablespoon of fresh dill.

Final Thoughts

Ina Garten’s Italian Wedding Soup is a testament to the fact that simple ingredients, when combined with care and attention, can create a truly exceptional dish. This recipe is not only easy to follow but also infinitely adaptable to your personal preferences. So, gather your ingredients, put on some music, and immerse yourself in the joy of cooking. I hope this soup brings you as much comfort and satisfaction as it has brought me over the years. Don’t be afraid to experiment, make it your own, and most importantly, share it with the people you love. Buon appetito!