Savory Parmesan-Fennel Italian Wedding Soup

If a dish has the word “wedding” in it, does that mean that when you eat it—you’re legally required to commit to it for the rest of your life?

The legality is unclear, but I do know this:

One bite of this rich, savory Italian wedding soup and your heart will belong to no one else.

Okay in all seriousness, the history of this broth-based meatball meal doesn’t have much to do with weddings after all. The soup earned its name not from being served at these momentous occasions, but for the “marriage” of its ingredients.

The Italian dish “minestra maritata” which we call “wedding soup” actually translates directly to “married soup.” So what are the joining forces that we’re all actually celebrating here?

The harmonious blend of meat and greens that star in the soup.

That’s one delicious language lesson.

Confession time. I wasn’t an enormous fan of Italian wedding soup until I started making it at home. I continued marrying all kinds of ingredients in my magical minestra maritata until one day, I had found my perfect pairings.

Once I mastered tweaking the broth to the particulars of my taste buds, the possibilities became endless.

So how do I do it? Pull up a spoon.

First, to enhance the flavor of the base—I turn to my friend fennel.

If you’ve only ever encountered this bountiful bulb-like vegetable raw, then you might be raising your eyebrows at me. Let me assure you, though, that although uncooked fennel is licorice-heavy, the minute it’s hit with heat—the flavor mellows and becomes beautifully silky and savory.

These earthy, mild notes give depth and complexity to a base that’s often just a traditional duo of garlic and onions. And speaking of onions, I believe that this soup begs for leeks.

Leeks have a far more delicate oniony flavor, and I think that in a broth-based soup—they make a world of difference.

I also introduce creamy cannellini beans at the end of the party and use traditional tiny spherical acini di pepe pasta to soak in all the goodness.

If you’re wondering why I take the time to bake the meatballs instead of plopping them right into the soup, here are my reasons.

Baking the meatballs renders some of the fat—whereas when they cook directly in the broth, all of that fattiness swims throughout the soup. Not that that’s necessarily a bad thing, but our savory game here is already strong enough.

Might as well save some of those calories for the enormous slice of crusty bread you’re going to be using to mop up every last drop.

Also, baking (or even searing) the meatballs first gives them that golden-brown, caramelized crust which adds texture and flavor. Can’t argue with that.

But the ultimate secret of this soup is actually as old-school as it gets.

If you spend your weeknights getting lost in the cheese sections of specialty grocery stores (guilty), you’ve probably noticed that parmesan cheese rinds have become increasingly popular.

Anywhere that large wheels of authentic parmesan are getting carved up, you can be sure to find separately sold, solo packages of the rinds. These seemingly useless ends are a home cook’s best friend (and an

Italians grandmother’s most tenacious trick).

Even if 90% of the cheese has been grated away, the rind will still infuse a soup, stock, broth, or sauce with savory umami flavor that simply can’t be matched. Just don’t forget to remove the rind before serving.

It doesn’t melt, and you don’t win anything if you find it.

Cooking by the Numbers – Beginner Friendly Steps With Photos…

Step 1 – Chop the Aromatics and Make the Meatballs

Preheat the oven to 400° F and spray a large baking sheet with non-stick cooking spray.

Mince the garlic and onion and chop the parsley, leeks, fennel, and escarole.

In a large bowl, mix together the sausage, beef, egg, 2 of the garlic cloves, the onion, ¼ cup of the parmesan, the parsley, breadcrumbs, salt, and pepper. Gently fold the mixture together, making sure not to overwork the meat.

Using about 1 tablespoon as your size guideline, form the mixture into equal-size meatballs and place them on the prepared baking sheet. If the mixture is sticky, add some oil to your hands.

Bake until the meatballs are lightly golden-brown, about 10 minutes.

Step 2 – Sauté the Aromatics and Make the Broth

In a large stock-pot or Dutch oven over medium-low heat, add the olive oil and swirl to coat the pan. Add the remaining garlic, leeks, fennel, and red pepper flakes and season with salt and pepper.

Sauté until the leeks and fennel have softened, about 5 minutes.

Pour in the white wine and broth and add the parmesan rind. Any cheese left from the rind will melt into the broth and add sharp, salty flavor.

Step 3 – Add the Pasta and then Stir in the Remaining Ingredients

Bring the mixture to a boil. Add in the pasta, lower the heat to medium-low, cover the pot, and cook until the pasta is tender about 6-8 minutes. Check the pasta package instructions as the cooking time with vary depending on the type and size of the pasta.

Stir in the meatballs, beans, and escarole. Cook until the beans are heated through and the escarole has wilted about 5 minutes.

Season to taste with additional salt and pepper, remove the parmesan rind, and then divide the soup among bowls.

Step 4 – Garnish and Serve

Garnish with the remaining grated parmesan and fennel fronds and serve hot with crusty bread.

To Have and to Hold and to Eat in the Cold. Well, not exactly. Although many soups are meant to be enjoyed in the chilly months, this soup’s light, savory broth and veggie medley make it a solid choice for spring.

Want more cozy creations your spoon can’t resist? These satisfying soup recipes below will do the trick:

Tasty Broccoli Cheese Soup
Homemade Tomato Soup
Chicken Enchilada Soup

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