Authentic Zuppa del Giorno Soup Recipe
Looking for a Zuppa del Giorno soup recipe? Zuppa del Giorno is a classic Italian soup that warms both the body and soul.
With its flavorful chicken stock, tender meatballs, and vibrant vegetables, this soup is a true crowd-pleaser.
Whether you’re looking for a comforting meal on a chilly day or a nourishing dish to savor year-round, Zuppa del Giorno is a perfect choice.
Italians serve zuppa del Giorno aka Italian Wedding soup as an appetiser with bread or bruschetta.
Homemade Zuppa del Giorno Soup Recipe
Are you ready to warm your taste buds with a comforting bowl of Zuppa del Giorno?
This traditional Italian soup combines succulent chicken wings, flavorful meatballs, and a medley of vegetables; all simmered together to create a hearty and nourishing dish.
In this blog post, I’ll guide you through the step-by-step instructions to make this delicious soup, share some variations and substitutes, explain what it tastes like, and answer frequently asked questions.
So, grab your apron, and let’s dive into the world of Zuppa del Giorno!
Ingredients Need For Zuppa del Giorno Soup
- 2 lbs chicken wings
- 6 cups water
- 4 carrots (peeled and halved crosswise)
- 4 stalks celery (with leaves)
- 2 large yellow onions (outside layer removed and quartered)
- 4 cloves garlic (peeled)
- 1 tablespoon whole black peppercorns (or black pepper to taste)
- 1 tablespoon salt
- 1 tablespoon dried parsley
- 2 dried bay leaves
- 1 tablespoon basil
Meatballs:
- 1 lb ground chuck
- 1/4 cup Parmesan cheese
- 1/4 cup Italian bread crumbs
- 1 egg
Additions:
- 1 cup cooked rice
- 2 heads escarole or endive
Step-by-Step Instructions to Make Zuppa del Giorno Soup
Start by preparing the chicken stock. In a large pot, combine the chicken wings, water, carrots, celery, onions, garlic, black peppercorns, salt, dried parsley, bay leaves, and basil. Bring the mixture to a boil over medium-high heat.
Once the stock comes to a boil, reduce the heat to low and let it simmer for about 1 hour, partially covered. This will allow the flavors to meld together and create a rich broth.
While the stock is simmering, it’s time to prepare the meatballs. In a mixing bowl, combine the ground chuck, Parmesan cheese, Italian bread crumbs, and egg. Mix well until all the ingredients are evenly incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter. You should be able to make approximately 20 meatballs.
After the stock has simmered for an hour, carefully remove the chicken wings, celery stalks, onions, and bay leaves from the pot. Discard these ingredients as they have served their purpose in flavoring the stock.
Gently drop the meatballs into the simmering stock and let them cook for about 15-20 minutes, or until they are cooked through.
Meanwhile, prepare the escarole or endive by washing them thoroughly and tearing the leaves into bite-sized pieces. Add the greens to the pot and let them cook for an additional 5 minutes until they are wilted and tender.
Finally, stir in the cooked rice and let the soup simmer for another 5 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt and pepper if needed.
Serve the Zuppa del Giorno hot in large soup bowls. It pairs wonderfully with a loaf of crusty bread or a sprinkle of grated Parmesan cheese on top.
Zuppa del Giorno Soup Variations and Substitutes Ideas
- If you prefer a lighter version of this soup, you can use boneless, skinless chicken breasts instead of chicken wings. Simply simmer the chicken breasts in the stock until cooked through, then shred the meat and return it to the pot.
- For a vegetarian twist, you can omit the meatballs and substitute vegetable broth for the chicken stock. Add additional vegetables like zucchini or mushrooms to enhance the flavors.
- If you’re short on time, you can use store-bought chicken broth instead of making the stock from scratch. However, homemade stock adds an extra layer of richness and depth to the soup.
What Does Zuppa del Giorno Taste Like?
Zuppa del Giorno is a soul-satisfying soup that combines the savory flavors of chicken, meatballs, and aromatic vegetables.
The chicken stock forms the foundation of the soup, providing a robust and comforting base.
The meatballs add a hearty texture and a burst of umami from the Parmesan cheese.
The escarole or endive brings a slightly bitter note, balancing the flavors and adding a touch of freshness.
The combination of all these elements creates a well-rounded and deeply satisfying taste.
Serving Homemade Zuppa del Giorno Soup
I start serving Zuppa del Giorno soup with a handful of fresh basil or parsley. Herbs freshen the soup’s hearty flavors.
The balsamic glaze adds tanginess to the soup’s sweetness. The balsamic glaze and fragrant herbs make the meal enticing.
Zuppa del Giorno goes well with crusty artisan bread or handmade garlic bread. The bread provides a crunch and soaks up the delicious broth.
I toast cubed bread with olive oil, garlic powder, and Parmesan cheese to make croutons. The soup tastes better with handmade croutons.
FAQs – Zuppa del Giorno Soup
Can I use other types of greens instead of escarole or endive?
Absolutely! While escarole and endive provide a unique flavor, you can substitute them with other leafy greens like kale, spinach, or Swiss chard.
Can I use ground turkey instead of ground chuck for the meatballs?
Yes, ground turkey can be a delicious and lean alternative to ground chuck. Just keep in mind that the flavor and texture may vary slightly.
Zuppa del Giorno Soup Recipe
Ingredients
- 2 lbs chicken wings
- 6 cups water
- 4 carrots peeled and halved crosswise
- 4 stalks celery with leaves
- 2 large yellow onions outside layer removed and quartered
- 4 cloves garlic peeled
- 1 tablespoon whole black peppercorns or black pepper to taste
- 1 tablespoon salt
- 1 tablespoon dried parsley
- 2 dried bay leaves
- 1 tablespoon basil
Meatballs:
- 1 lb ground chuck
- 1/4 cup Parmesan cheese
- 1/4 cup Italian bread crumbs
- 1 egg
Additions:
- 1 cup cooked rice
- 2 heads escarole or endive
Instructions
- Start by preparing the chicken stock. In a large pot, combine the chicken wings, water, carrots, celery, onions, garlic, black peppercorns, salt, dried parsley, bay leaves, and basil. Bring the mixture to a boil over medium-high heat.
- Once the stock comes to a boil, reduce the heat to low and let it simmer for about 1 hour, partially covered. This will allow the flavors to meld together and create a rich broth.
- While the stock is simmering, it’s time to prepare the meatballs. In a mixing bowl, combine the ground chuck, Parmesan cheese, Italian bread crumbs, and egg. Mix well until all the ingredients are evenly incorporated.
- Shape the mixture into small meatballs, about 1 inch in diameter. You should be able to make approximately 20 meatballs.
- After the stock has simmered for an hour, carefully remove the chicken wings, celery stalks, onions, and bay leaves from the pot. Discard these ingredients as they have served their purpose in flavoring the stock.
- Gently drop the meatballs into the simmering stock and let them cook for about 15-20 minutes, or until they are cooked through.
- Meanwhile, prepare the escarole or endive by washing them thoroughly and tearing the leaves into bite-sized pieces. Add the greens to the pot and let them cook for an additional 5 minutes, until they are wilted and tender.
- Finally, stir in the cooked rice and let the soup simmer for another 5 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt and pepper if needed.
- Serve the Zuppa del Giorno hot in large soup bowls. It pairs wonderfully with a crusty bread or a sprinkle of grated Parmesan cheese on top.
Valuable Information
What are some side dishes that would go well with this soup?
Zuppa del Giorno is a substantial soup on its own, but if you’d like to serve it with some complementary side dishes, here are a few ideas:
- Crusty bread: A warm loaf of crusty bread, such as Italian bread or a baguette, is perfect for dipping into the flavorful broth.
- Salad: A fresh and crisp salad, like a mixed greens salad or a simple Caprese salad with tomatoes and mozzarella, can provide a refreshing contrast to the hearty soup.
- Bruschetta: Toasted baguette slices topped with diced tomatoes, garlic, basil, and a drizzle of olive oil make for a tasty and light accompaniment.
What are some fun facts about Zuppa del Giorno soup?
Zuppa del Giorno translates to “Soup of the Day” in Italian, but it says Italian Wedding soup, indicating that it is a soup made with seasonal ingredients and variations depending on what is available.
- This soup is often considered a comfort food in Italian cuisine, with regional variations found throughout the country.
- In Italy, Zuppa del Giorno is typically served as the first course in a multi-course meal, preceding the main course.
- The use of meatballs in the soup is a common practice in Italian cooking and adds a delightful texture and flavor to the dish.
How do I store and reheat Zuppa del Giorno soup?
To store the Zuppa del Giorno soup properly:
- Allow the soup to cool completely at room temperature before refrigerating or freezing.
- Transfer the soup to an airtight container or individual portions in freezer-safe containers.
- In the refrigerator, the soup can be stored for 3-4 days. In the freezer, it can be stored for up to 3 months.
To reheat the soup:
- If thawing from the freezer, transfer the soup to the refrigerator overnight to thaw slowly.
- On the stovetop: Place the desired amount of soup in a pot and heat over medium-low heat, stirring occasionally until heated through.
- In the microwave: Transfer the soup to a microwave-safe bowl and heat in intervals, stirring in between, until heated to your desired temperature.
Remember to taste and adjust the seasoning with salt and pepper if needed before serving the reheated soup.
Note: When reheating the soup, the texture of the escarole or endive may soften.
If you prefer zuppa soup to retain some texture, consider adding fresh escarole or endive leaves to the individual serving bowls before pouring the hot soup over them.
