Italian Wedding Soup
Italian Wedding Soup, a hearty and comforting dish, is a classic Italian soup made with tender meatballs, flavorful broth, and a variety of vegetables.
Italian Wedding Soup, a hearty and comforting dish, is a classic Italian soup made with tender meatballs, flavorful broth, and a variety of vegetables.
- Carbohydrate 17.9793901562636 g
- Cholesterol 1384.06632283779 mg
- Fat 277.953481593846 g
- Fiber 0.187579687491059 g
- Protein 341.674380616254 g
- Saturated Fat 80.6188283761121 g
- Serving Size 1 1 Serving (1855g)
- Sodium 2435.09371422266 mg
- Sugar 17.7918104687725 g
- Trans Fat 24.5633771710475 g
- Calories 4033 calories
Step-by-step
- In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
- In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
Rolling the meatballs too large is the single fastest way to ruin Italian Wedding Soup. When these spheres exceed three-quarters of an inch, they fail to cook through in the brief ten-minute simmer permitted by the orzo, leaving the center gray and dense while the exterior overcooks. Extra-lean ground beef lacks internal fat reserves, meaning heavy-handed mixing develops the proteins too aggressively and transforms delicate spheres into rubbery pellets. Combine the beef, egg, bread crumbs, cheese, basil, and onion powder with minimal agitation, stopping the moment the components distribute evenly. Shape the portions meticulously using a small culinary scoop or a measuring spoon to maintain uniformity across every piece.
Simmering the orzo pasta directly in the broth alongside the raw meatballs and vegetables introduces serious starch complications that cloud the liquid and coat the bottom of the pan. Stirring frequently is mandatory to keep the pasta from welding to the cookware base, yet aggressive scraping can break apart the forming meatballs before the proteins set. If the starch release thickens the broth too rapidly before the orzo reaches an al dente bite, supplement with an extra splash of warm water or stock immediately. Maintaining a controlled slow boil rather than a violent rolling agitation prevents the delicate escarole from disintegrating into green mush while allowing the carrots to soften properly.
Thinly sliced escarole requires precise handling because its volume deceives inexperienced cooks into overcrowding the pot before the greens wilt down. Two cups of escarole look voluminous in a dry measure, yet they shrink drastically within seconds of hitting boiling chicken broth. Ensure the saucepan holds at least a four-quart capacity to accommodate the initial pile of vegetables without splashing boiling liquid onto the stovetop. A heavy-bottomed stainless steel saucepan distributes thermal energy evenly, reducing the risk of localized hot spots that burn the starch settling at the lowest point.
Consuming this dish immediately after the ten-minute cook time is recommended because orzo absorbs liquid continuously as it sits off the heat. Storing leftovers in a sealed container for more than forty-eight hours results in completely saturated pasta that loses all structural integrity. Separate the remaining liquid from the solids if freezing is necessary, though adding freshly cooked orzo upon reheating yields far superior texture. Cool the soup rapidly in an ice bath before refrigeration to keep the internal temperature safe from bacterial growth zones.
