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Italian Wedding Soup

Italian Wedding Soup reads umami 6.2, richness 5.3 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Italian main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 1.8 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.2 · Richness 5.3 · Salinity 4.5 · Allium 4.3 · Sweetness 3.2 · Funk & Ferment 2.1 · Nutty 1.7 · Sourness 1.7 · Earthy 1.6 · Warm Spice 1.4 · Bitterness 1.1 · Herbaceous 1.1 · Fruity 0.9 · Heat 0.8 · Floral 0.6

What's in it (13)

• pork — 454 g
• bread crumbs — 118 g
• parmesan cheese — 38 g
• egg — 100 g
• garlic — 12 g
• salt — 6 g
• black pepper — 3 g
• olive oil — 27 g
• yellow onion — 110 g
• carrots — 120 g
• low-salt chicken broth — 1893 g
• pepperoncini — 177 g
• baby spinach — 142 g

Time & effort: about 28 min · effort: involved

Nutrition (per 100 g, engine-estimated): 67 kcal, 5 g protein, 3.7 g fat, 3.8 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a large bowl, combine the ground pork, breadcrumbs, Parmesan, egg, half the minced garlic, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix gently with your hands just until combined (overmixing toughens the meatballs), then roll into 3/4-inch meatballs, about 40 total.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots and saute, stirring occasionally, until softened and just beginning to turn golden at the edges, 5 to 6 minutes.
3. Add the remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds.
4. Pour in the chicken broth and the remaining 1/2 teaspoon salt. Raise the heat to high and bring to a rolling boil, about 5 minutes.
5. Reduce the heat to maintain a gentle simmer. Working in two batches so the pot doesn't crowd, carefully lower the meatballs into the broth with a spoon; simmer until they're cooked through and register 165 F in the center, 6 to 8 minutes.
6. Stir in the pasta and simmer, stirring every minute or so to keep it from sticking to the bottom of the pot, until al dente, about 8 minutes.
7. Stir in the spinach and cook just until wilted and bright green, 1 to 2 minutes.
8. Taste the broth and season with additional salt and the remaining pepper as needed.
9. Ladle the soup into bowls, making sure each gets meatballs, greens, and pasta, and finish with a generous sprinkle of extra grated Parmesan.

Dishes with a similar flavor shape

• Southern Chicken Pot Pie with Cornbread Crust — Southern
• Minestrone with Parmesan Rind — Italian
• Baked Stuffed Peppers with Beef and Rice — American
• Baked Ziti with Spinach and Ricotta — Italian-American
• Shepherd's Pie with Cheddar Mashed Potato Top — American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.