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Photo:Jennifer Causey
Jennifer Causey
As the days shorten and temperatures plummet, I always find myself craving the same thing: a hot, steaming bowl of soup. Laurie Colwin, a favorite food writer of mine, once wrote, “To feel safe and warm on a cold wet night, all you really need is soup.” I agree wholeheartedly.
Whenever I start to come down with a cold, or am just in need of some comfort, I make and eat soup like it’s my job. Hydrating and warming, soup has healing powers—I always feel better after digging into a bowl. Plus, it’s easy to pack withimmunity-supporting veggiesto protect you from future bugs. (My advice on that front: always double thegarlic!) There’s a reason why people from cultures worldwide reach for the soup pot when the sniffles arise; soup is comfort in a bowl.
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One chilly day, I was craving a cozy, nutritious dinner and browsing recipes online when I came across this one forItalian Wedding Soup. Looking over the recipe, I noted the perfect balance of comforting ingredients (orzo, Parmesan and meatballs) and nutritious vegetables (carrot, garlic and spinach, to name a few). I was also drawn to the rich, savory base of chickenbroth, which I like to call liquid gold. For these reasons and more, I knew it was what I needed for dinner.
Italian Wedding Soup
I made the right call; the recipe was a hit and earned a spot in my weeknight dinner rotation.
If you’re low on time, my best tip for this recipe is to buy store-bought meatballs instead ofmaking your own. I find the process of making homemade meatballs meditative (and dare I say fun?), but I know that it takes time that not everyone has. Homemade meatballs are the only reason this recipe should take you longer than 30 minutes to throw together; it’s that simple. (There are lots of options, but my favorite store-bought meatballs are the Trader Joe’s Italian Style Meatballs, which come fully cooked and frozen, so all you need to do is heat them up directly in your soup.) I like to use homemade chicken broth when I have it around, but the boxed stuff works well, too; just taste it and make sure it’s seasoned to your liking.
When meal-prepping Italian Wedding Soup to eat throughout the week, I cook the orzo separately and add it to individual portions when I’m ready to eat some soup. This method keeps the orzo from overcooking and getting mushy. For the same reason, I also like to store the cooked meatballs separately. This approach lets me control the texture of each ingredient for optimal results all week long.
Otherwise, I serve it up in a big pot and let people adorn their own bowls with olive oil, grated Parmesan and crushed red pepper flakes. Since it’s quite a balanced, filling soup, I like to serve it as the main course with crusty bread on the side.
Although theorigin of Italian Wedding Soupis unclear, it was likely developed in Southern Italy as a humble peasant dish. With inexpensive ingredients and an uncomplicated process, this soup is accessible to all, which is one of the reasons I love it so much. Whether or not you’re feeling under the weather, Italian Wedding Soup is a delightful, dinner-worthy soup that’s sure to soothe.
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