Homemade Bertolli Meal Soup for 2 Italian Style Wedding Recipe: A Healthier, Homemade Version of a Beloved Classic

Category: Soup

Introduction

Bertolli’s Italian Style Wedding Soup is a beloved pre-made soup that captures the essence of Italian cuisine with its tender meatballs, fresh vegetables, and delicate pasta. The name "Italian Style Wedding Soup" comes from the traditional Italian "Minestra Maritata," meaning "married soup," symbolizing the union of flavors. Over the years, Bertolli has become a trusted name for delivering authentic, flavorful meals that are both convenient and delicious. However, many of us yearn for a homemade version that not only tastes just as good but also offers better nutritional value and customization.

This recipe recreates the magic of Bertolli’s Italian Style Wedding Soup right in your kitchen. Using wholesome, fresh ingredients, you’ll enjoy a soup that’s not only healthier but also tailored to your taste preferences. The best part? It’s made with love, just like Nonna used to make.

Why settle for a store-bought version when you can create something even better at home? Let’s dive into this recipe and uncover the secrets to making a soup that’s as hearty as it is flavorful.

Why Make It at Home?

• Customization: Adjust the ingredients to suit your dietary needs or preferences.
• Healthier Options: Use leaner meats, less sodium, and fresh vegetables for a nutritionally superior version.
• Cost-Effective: Making it at home can save you money compared to buying pre-packaged soups.
• Freshness: Enjoy the vibrant flavors of freshly cooked ingredients without preservatives.

Personal Anecdote

I remember the first time I tried Bertolli’s Italian Style Wedding Soup. It was a cold winter evening, and I was looking for something comforting and easy to prepare. The soup was everything I hoped for—tender meatballs, perfectly cooked pasta, and a broth that felt like a warm hug. But as much as I loved it, I couldn’t help but think, "I could make this even better at home."

After some trial and error, I perfected my own version, using fresh vegetables from my garden and lean turkey meatballs. The result was a soup that not only tasted identical to the original but also felt cleaner and more satisfying. This recipe is a culmination of that journey, and I’m excited to share it with you.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:30 minutes
• **Total Time:50 minutes
• **Yield:2 servings

Ingredients

Meatballs:

• 1 lb (450g) ground turkey (or ground beef for a richer flavor)
• 1/2 cup (60g) breadcrumbs (preferably whole-grain)
• 1/4 cup (30g) grated Parmesan cheese
• 2 cloves garlic, minced
• 1 egg
• 1 tbsp (15g) Italian seasoning
• Salt and pepper to taste

Soup Base:

• 4 cups (960ml) low-sodium chicken broth
• 2 cups (480ml) water
• 1 tbsp (15ml) olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup (115g) small pasta (e.g., ditalini, elbow macaroni, or orzo)
• Fresh parsley, chopped (for garnish)

Instructions

• Prepare the Meatballs:

• In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, garlic, egg, Italian seasoning, salt, and pepper. Mix gently with your hands or a wooden spoon until just combined. Be careful not to overmix.

  • Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. You should end up with around 20-25 meatballs.

• Cook the Meatballs:

• Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, being careful not to overcrowd the skillet. You may need to cook them in batches.

  • Cook for 5-7 minutes on each side, until browned and cooked through. Remove the meatballs from the skillet and set them aside on a plate.

• Prepare the Soup Base:

• In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

  • Pour in the chicken broth and water, stirring to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10-15 minutes.

• Add Pasta and Meatballs:

• Stir in the small pasta and cook for 8-10 minutes, or until al dente.

  • Add the cooked meatballs to the soup and simmer for another 5 minutes to allow the flavors to meld.

• Finish and Serve:

• Taste and adjust the seasoning as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.

Variations

• Spicy Version: Add a pinch of red pepper flakes to the soup base for a spicy kick.
• Vegetarian Option: Replace the meatballs with roasted eggplant or zucchini for a plant-based version.
• Low-Sodium Version: Use homemade or low-sodium broth and reduce the amount of added salt.

Pro Tips

• Brown the Meatballs: Take the time to properly brown the meatballs in the skillet. This step adds depth and richness to the soup.
• Use Fresh Vegetables: Fresh carrots, celery, and onion provide a brighter, fresher flavor compared to frozen or canned alternatives.
• Don’t Overcook the Pasta: Cook the pasta just until al dente, as it will continue to soften slightly as it sits in the soup.

Nutritional Comparison

FAQ

• Can I make this recipe in advance?
  Yes! Prepare the meatballs and soup base separately, then combine and reheat when ready to serve.

• What if I don’t have small pasta?
  Substitute with any small pasta shape you have on hand, such as elbows, shells, or even broken spaghetti.

• Can I freeze this soup?
  Yes, but freeze the meatballs and soup base separately for the best results. Add fresh pasta when reheating.

• How can I make this soup vegetarian?
  Replace the meatballs with roasted or sautéed vegetables like zucchini, eggplant, or mushrooms.

• Can I scale this recipe for a larger group?
  Absolutely! Simply double or triple the ingredients as needed.

Serving Suggestions

• Garnish with Fresh Herbs: Add a sprinkle of fresh parsley or basil for a pop of color and freshness.
• Serve with Crusty Bread: Pair the soup with a slice of crusty Italian bread for dipping in the broth.
• Add a Side Salad: Enjoy the soup alongside a simple green salad for a well-rounded meal.

Conclusion

This homemade version of Bertolli’s Italian Style Wedding Soup is a testament to the magic of cooking from scratch. With its tender meatballs, vibrant vegetables, and comforting broth, it’s a dish that will quickly become a staple in your kitchen. Not only does it taste better than the store-bought version, but it’s also healthier and customizable to your preferences.

So the next time you’re in the mood for a hearty, comforting meal, skip the pre-packaged option and give this recipe a try. Your taste buds—and your health—will thank you.

Buon appetito!