Wedding Soup
Submitted by cherbear
Hearty Italian wedding soup simmered for hours with beef shanks, tiny meatballs, vegetables, tomatoes, and small pasta shells. Topped with grated Parmesan for a soul-warming bowl.
YIELD
15 servingsPREP
30 minCOOK
6 hrsREADY
6 hrsThis is the kind of soup that simmers all day on the stove, filling your house with a smell so good the neighbors start knocking.
Beef shanks and soup bones cook low and slow for hours, building a rich, beefy broth that’s the backbone of every great Italian wedding soup.
Tiny hand-rolled meatballs go right into the pot to absorb all that flavor, while vegetables, whole tomatoes, and parsley add color and brightness.
Cook the pasta shells separately (trust this step, it keeps the broth clear and the pasta from getting mushy), toss them in at serving time, and finish with a generous snowfall of grated Parmesan.
Chef Tips
- Roll the meatballs small, about the size of a marble. They cook evenly and fit on a spoon with broth and pasta in every bite.
- Simmer, don’t boil. A gentle bubble keeps the broth clear. A rolling boil makes it cloudy and greasy.
- Always cook the pasta separately. Starchy noodles simmered in the soup will turn the broth thick and gummy.
- This soup gets better overnight. Make a big batch and let the flavors deepen in the fridge.
Ingredients
Directions
Boil water, soup bone, meat (as much as you like), and onion (cut in half).
Fill pan (largest pan you have) ¾ full.
Bring to a slow boil and cook for hours over low.
After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper.
Cook macaroni separately and add to soup prior to serving.
With ground meat, make meat balls as normal and add them directly into soup.
Cook along with soup for hours but make meatballs very small.
Serve soup in bowl with grated parmasan cheese sprinkled on top.
Soup is very filling with meatballs, macaroni and meat.
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