Barefoot Contessa Italian Wedding Soup Recipe

When it comes to comforting meals, there’s something undeniably heartwarming about a bowl of soup, especially when it’s a classic like Italian Wedding Soup. This dish, often associated with special occasions and family gatherings, is rich in both flavor and tradition. Contrary to what the name might suggest, Italian Wedding Soup isn’t actually served at weddings. The term ’wedding’ refers to the ’marriage’ of ingredients-specifically the combination of tender meatballs, vibrant greens, and rich broth that come together to create a symphony of flavors.

This soup isn’t just about its comforting taste-it’s also about its versatility. You can customize it to suit your personal taste or dietary needs. The Barefoot Contessa’s version of Italian Wedding Soup, known for its robust flavors and simple elegance, brings all these elements to life. Ina Garten, also known as the Barefoot Contessa, has a way of taking classic dishes and making them feel fresh and exciting while staying true to their roots. Let’s dive into this delicious recipe, shall we?

Barefoot Contessa Italian Wedding Soup Recipe

Ina Garten’s Italian Wedding Soup recipe is a true crowd-pleaser, combining lean turkey meatballs, flavorful broth, and plenty of veggies to create a balanced, satisfying dish. It’s simple, elegant, and perfect for any occasion, whether you’re hosting a dinner party or enjoying a cozy meal at home.

The beauty of this recipe lies in its versatility. Whether you use turkey or veal for the meatballs, spinach or escarole for the greens, the result is always a comforting bowl of soup that brings people together. And what’s more, it’s a one-pot meal that’s easy to prepare, leaving you with minimal cleanup. Let’s break it down and take a closer look at how to create this cozy masterpiece.

Ingredients Needed

Here’s what you’ll need to get started:

• For The Meatballs

  • 1 pound ground turkey (or veal, for a more traditional version)
  • 1/2 cup dry breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 1 large egg
  • Olive oil (for sautéing the meatballs)

• For The Soup

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
  • 4 cups fresh spinach or escarole, roughly chopped
  • 1/2 cup small pasta (like orzo or acini di pepe)
  • Salt and pepper to taste
  • Freshly grated Parmesan for garnish

Cooking Instructions

1. Prepare The Meatballs

   • In a large bowl, combine ground turkey, breadcrumbs, Parmesan, parsley, basil (if using), salt, pepper, garlic, and egg. Mix gently until everything is incorporated, but avoid overmixing to keep the meatballs tender.
   • Shape the mixture into small meatballs, about 1 inch in diameter. You should have about 30 meatballs.
   • Heat a couple of tablespoons of olive oil in a large pot over medium heat. Working in batches, brown the meatballs on all sides. This will take about 5-7 minutes per batch. Once browned, remove the meatballs from the pot and set them aside.

2. Make The Soup

   • In the same pot, add the tablespoon of olive oil. Sauté the chopped onion over medium heat until softened, about 5 minutes.
   • Add the minced garlic and cook for another minute, until fragrant.
   • Pour in the chicken broth, add the oregano, thyme, and red pepper flakes (if using). Bring the broth to a simmer.
   • Return the meatballs to the pot and simmer for about 20 minutes, allowing the meatballs to cook through.

3. Add The Greens And Pasta

   • Once the meatballs are cooked, stir in the chopped spinach or escarole and the pasta. Continue simmering until the greens are wilted and the pasta is tender, about 10 minutes.

4. Finish The Soup

   • Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with freshly grated Parmesan cheese.

Ingredient Insights

• Ground Turkey: Turkey is a leaner option for the meatballs, which keeps the soup light. But you can always use ground veal, which is traditional, or even a mix of both for a more indulgent option.
• Fresh Greens: Escarole is the classic choice for Italian Wedding Soup, but spinach works just as well and is a bit more widely available. Both offer a burst of color and nutrition, contributing not just to flavor but also to the soup’s heartiness.
• Broth: The broth is the backbone of this soup. Using low-sodium chicken broth ensures the soup isn’t overly salty, allowing the flavors from the meatballs and the vegetables to shine. You can also use homemade broth for an extra layer of richness.
• Pasta: Small pasta shapes like orzo or acini di pepe work best in Italian Wedding Soup because they add a delicate texture that complements the small meatballs without overpowering them.

Expert Tips

• Don’t Overcrowd the Meatballs: When browning the meatballs, be sure not to overcrowd the pan. If the meatballs are too close together, they’ll steam instead of getting that nice, golden-brown crust. Working in batches ensures they cook evenly and develop the best flavor.
• Simmer, Don’t Boil: After adding the meatballs back into the broth, make sure to simmer the soup gently. Boiling too aggressively can cause the meatballs to break apart.
• Pasta Cooking Tip: If you’re planning to have leftovers, cook the pasta separately and add it only when serving. This prevents the pasta from soaking up too much broth and becoming mushy. If you add it directly to the soup and store leftovers, the pasta will absorb liquid and may become too soft over time.
• Make-Ahead: This soup actually tastes even better the next day, so don’t hesitate to make a big batch in advance. Store the soup in the fridge for up to 3 days, or freeze it for up to 3 months (without the pasta).

Recipe Variations

• Meatballs: You can make the meatballs using different ground meats, such as chicken, pork, or even a blend of beef and pork. For a different flavor profile, try adding some grated lemon zest or finely chopped sage to the meatballs.
• Vegetables: If you’re looking for more variety in the greens, try substituting kale or Swiss chard. These sturdy greens hold up well in soups and add a lovely earthy flavor.
• Gluten-Free Option: For a gluten-free version, substitute the breadcrumbs in the meatballs with gluten-free breadcrumbs or even ground almonds. You can also use gluten-free pasta to make this dish completely gluten-free.
• Vegetarian Version: Skip the meatballs and add extra vegetables like carrots, celery, or zucchini to create a vegetarian-friendly Italian Wedding Soup. A vegetarian broth and some white beans would also add texture and richness.

Final Words

This Barefoot Contessa Italian Wedding Soup recipe is truly a celebration of comforting flavors and textures. From the juicy meatballs to the tender greens and soft pasta, it’s a bowl of warmth that brings people together-whether around the table for a family dinner or at a special gathering. It’s simple enough to be a weekday meal yet elegant enough to serve for a dinner party.

As with all great recipes, it’s flexible and can be tweaked to fit your taste or dietary preferences. What’s important is that each spoonful offers something comforting and satisfying, making it a dish you’ll return to time and time again.