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Smoked Italian Wedding Soup

Smoked Italian Wedding Soup

  • RECIPE TYPE

    Side Dish

  • SKILL LEVEL

  • GRILL TIME

    1-2 hours

  • METHOD

    Indirect Grilling

  • SERVINGS

    Serves 4-6

What better food to warm those cold days of winter than some good old-fashioned soup?  There is nothing better than coming in from a cold winter’s day to a hot bowl of delicious soup is there?  It just doesn’t get any better…...or does it?  What if we took that same soup that you have always prepared on a stove and made it on the grill?  Even better, what if the soup has meatballs in it and we smoked those first?  I don’t know about you but my blood is flowing faster and my temperature is rising just thinking about it!

This is not your ordinary soup.  No, this is smoked meatball Italian Wedding Soup.  I have to give credit where credit is due.  I use a recipe from Giada DeLaurentis  of the Food Network when I make this soup and the family always loves it.  Well, you know me, I want to take everything that normally gets cooked inside and find a way to do it on the grill.  Heck, that’s easy except that I added another step, I smoked these tiny, heavenly meatballs before adding them to the soup.  It definitely took an already fantastic soup and elevated it into a Super Soup!

Do you know the origin of, and how wedding soup got its name?  I said it in the video but guess what…I was kidding!! I was seeing how many people would try to correct me.  Most people think that Italian Wedding Soup got its name because it was traditionally served at weddings and helped feed folks during nuptials.  Well, nothing could be further from the truth.  No, this soup is from the ancient area of Italy known as Campania in the Naples region.  It is a Neapolitan soup that was originally called “minestra maritata” (married soup) because of the “marriage” of inexpensive meats and chopped greens that make up the body of the soup.  There are many different variations of the soup using rice or pasta, differing vegetables and some, [GASP} do not use meatballs.

Our version that Captain Ron made is somewhat basic in ingredients but definitely does not lack in flavor.  The slight kiss of smoke on the meatballs along with the mouthwatering broth make for a delicious bite…or slurp.  The part that takes it over the top is the cheese/egg mixture that gets stirred in near the end.  Those strands of flavor add a touch to the soup that puts it right over the top.

We hope that you enjoy the video as much as we enjoyed making it.  Even better, as much as we enjoyed devouring this soup!  Like we said earlier, there is nothing better than coming in from a cold day to a nice, warm cup or bowl of smoked soup.  It will warm the insides and put a giant smile on your face.  This is true even if you live here in Florida as we do and need a break from those low, winter temps in the mid 60’s…Brrrrrr.  Wherever you are, enjoy the soup, stay warm, remember to get out and grill and we will see you the next time on The FOGO Life.   

Directions:

  1. Fill your grill with FOGO Premium Black Bag Charcoal and prepare for indirect grilling at 250°.
  2. Assemble the meatballs.  Stir the first 6 ingredients together to combine.  Stir in the cheese, beef, and pork.  Scoop the meat mixture with the melon baller to form meatballs.  Slide 6 meatballs onto each skewer and place them in the fridge until ready to use.
  3. Place the skewered meatballs across the opening of the Dutch Oven, resting the tip on one edge and the spring end on the opposite edge and place in in the center of the cooking grate.  Close the dome and allow them to cook for 25-30 minutes.
  4. Remove the pot from the grill.  Place the broth in the pot, cover and return to the grill.  You can put it back on the grate, or remove the grate and place the pot directly on the conveggtor.  Increase the heat to 350°.  Once it is heated and beginning to boil, add the meatballs and baby spinach.  Simmer until the meatballs are tender and the spinach has fully wilted, approx. 10 minutes.
  5. Whisk the eggs and cheese together in a bowl and mix thoroughly.  Stir the soup in a circular motion and slowly pour the egg/cheese mixture, mixing with the whisk or a fork.  Continue cooking for one minute, season with salt and pepper and remove it from the grill.
  6. Ladle the soup with a few meatballs into a bowl, garnish with a bit more parmesan cheese and enjoy.  Oh, buttered crackers go really well with this soup! 

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