Lemon Basil Ricotta Cloud Italian Wedding Soup

Italian Wedding Soup, or Zuppa di Nozze, is a comforting classic, traditionally featuring tiny meatballs and pasta in a clear, flavorful broth. But what if we elevated this beloved soup with bright, fresh flavors and a touch of creamy indulgence? This recipe for Lemon Basil Ricotta Cloud Italian Wedding Soup does just that! We’re taking the traditional elements and infusing them with the zesty brightness of lemon, the aromatic freshness of basil, and a dreamy ricotta cloud that melts into the warm broth, creating a truly unforgettable culinary experience. This isn’t just soup; it’s a celebration in a bowl!

What You’ll Need: The Ingredient List

• Low-Sodium Chicken Broth (1.2 L / 5 cups): The foundation of our soup! Using low-sodium broth allows us to control the saltiness and really let the other flavors shine. Halal chicken broth is specified for dietary needs.
• Ground Beef (250g / 9oz): We’re using ground beef for the classic meatballs, providing a hearty and savory element. Opting for halal ground beef ensures it meets specific dietary requirements.
• Parmesan Cheese (50g / 1/4 cup, finely grated): Adds a salty, umami-rich depth to the meatballs, binding them together and enhancing their flavor. Freshly grated is always best!
• Large Egg (1): Acts as a binder for the meatballs, helping them hold their shape during cooking.
• Milk (2 Tbsp / 30ml): Adds moisture to the meatballs, keeping them tender and preventing them from becoming too dense.
• Plain Breadcrumbs (2 Tbsp / 30g): Help bind the meatballs and absorb excess moisture, creating a lighter texture. Panko breadcrumbs can also be used for extra crispness.
• Dried Oregano (1 tsp): A classic Italian herb that provides a warm, earthy flavor to the meatballs and the overall soup.
• Salt and Freshly Ground Black Pepper (to taste): Essential for seasoning! Don’t be afraid to taste and adjust as you go. Freshly ground pepper offers a more robust flavor.
• Orzo Pasta (100g / 3.5oz): These tiny rice-shaped pasta add a delightful texture to the soup. Orzo cooks quickly and absorbs the flavorful broth beautifully.
• Fresh Spinach (100g / 3.5oz, roughly chopped): Adds a vibrant green color and a boost of nutrients. Spinach wilts quickly in the hot broth, providing a delicate flavor.
• Ricotta Cheese (200g / 7oz): The star of the show! We’re using ricotta to create a creamy, dreamy “cloud” that melts into the soup. Whole milk ricotta is recommended for the best texture.
• Lemon Zest (from 1 lemon): Provides a bright, citrusy aroma and flavor that elevates the entire soup. Be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
• Fresh Lemon Juice (1 Tbsp / 15ml): Adds a tangy acidity that balances the richness of the ricotta and the savory broth. Freshly squeezed is always preferred.
• Fresh Basil (2 Tbsp / 30g, finely chopped): Another key flavor component, basil brings a sweet, herbaceous note that complements the lemon and ricotta perfectly.
• Extra-Virgin Olive Oil (1 Tbsp / 15ml, plus extra for drizzling): Used for sautéing and finishing the soup, adding a fruity, peppery flavor.
• Pine Nuts (2 Tbsp / 30g, toasted and coarsely chopped): Provide a delightful crunch and a nutty flavor that contrasts beautifully with the creamy ricotta. Toasting the pine nuts enhances their flavor.
• Micro Basil Leaves (for garnish): A beautiful and flavorful garnish that adds a pop of color and freshness.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Ground Beef: Ground turkey or chicken can be used as a substitute for ground beef.
• Orzo: Small pasta shapes like ditalini or acini di pepe work well in place of orzo.
• Spinach: Kale or Swiss chard can be used instead of spinach, but may require a slightly longer cooking time.
• Ricotta: While ricotta is key to the ‘cloud’, you could use a mascarpone for an even richer experience, though it will alter the flavor profile.

Step-by-Step Instructions for Lemon Basil Ricotta Cloud Italian Wedding Soup

1. Prepare the Meatballs: In a large bowl, gently combine the ground beef, egg, Parmesan cheese, breadcrumbs, dried oregano, a pinch of salt, and pepper. Avoid overmixing, as this can result in tough meatballs. Use your hands to lightly combine the ingredients until just incorporated.
2. Form the Meatballs: Using your hands or a small cookie scoop, form the meat mixture into 1-inch (2.5 cm) meatballs. Consistent sizing ensures even cooking. Place the formed meatballs on a clean plate or baking sheet.
3. Simmer the Meatballs: Bring the low-sodium chicken broth to a gentle boil in a deep pot over medium heat (approximately 90°C / 194°F). Carefully add the meatballs to the simmering broth. Reduce the heat slightly to maintain a gentle simmer, and cook uncovered for 10 minutes, or until the meatballs are cooked through and float to the surface. This indicates they are fully cooked.
4. Cook the Orzo: Stir in the orzo pasta into the broth with the meatballs. Continue to cook for 8 minutes, or until the orzo is al dente – firm to the bite. Maintaining a steady simmer is crucial to prevent the orzo from becoming mushy.
5. Wilt the Spinach: Add the roughly chopped fresh spinach to the soup. Cook for an additional 2 minutes, or until the spinach is wilted. The spinach adds a vibrant color and nutritional boost to the soup.
6. Season to Perfection: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Remember that the Parmesan cheese is already salty, so start with a small amount of salt and add more to taste.
7. Prepare the Ricotta Cloud: While the soup simmers, prepare the lemon-basil ricotta mixture. In a small bowl, combine the ricotta cheese, lemon zest, fresh lemon juice, and finely chopped fresh basil. Mix until smooth and creamy. This ricotta cloud is the signature element of the soup, adding a luxurious texture and bright flavor.
8. Serve and Garnish: Ladle the hot soup into shallow bowls. Place a generous tablespoon of the lemon-basil ricotta mixture in the center of each bowl. The heat of the soup will gently melt the ricotta, creating a beautiful swirl. Drizzle a thin stream of extra-virgin olive oil over the melted ricotta, sprinkle with toasted pine nuts, and garnish with a few micro basil leaves.

The Importance of Fresh Herbs

The fresh basil in this Lemon Basil Ricotta Cloud Italian Wedding Soup isn’t just a garnish; it’s a key flavor component. Basil’s aromatic oils are delicate and easily lost with prolonged cooking. Adding it at the end, both to the ricotta cloud and as a garnish, ensures its vibrant flavor shines through. Similarly, the lemon zest provides a bright, citrusy aroma that complements the basil and ricotta beautifully. Don’t substitute dried basil if you can avoid it – the difference in flavor is significant.

Why Halal Ingredients Matter

Using halal ground beef and chicken broth ensures this recipe is accessible to a wider range of dietary needs. Halal practices emphasize ethical and hygienic food preparation, offering peace of mind to those who follow these guidelines. The quality of the broth is also paramount; a flavorful, low-sodium broth forms the foundation of the soup’s taste.

The Science Behind the Ricotta Cloud

The ‘cloud’ effect isn’t just aesthetic. Ricotta cheese, with its high fat content, melts beautifully when exposed to heat. The lemon juice acts as an emulsifier, helping to bind the ricotta with the broth and create a smooth, creamy texture. This technique elevates the soup from a simple broth-based dish to a more sophisticated and luxurious experience.

Toasting Pine Nuts for Maximum Flavor

Toasting the pine nuts before adding them as a garnish significantly enhances their flavor. Raw pine nuts can be slightly bland, but toasting them brings out their natural sweetness and adds a delightful crunch. Toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Watch them carefully, as they can burn quickly.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs up to 24 hours in advance. Store them covered in the refrigerator and add them to the simmering broth when ready to cook.

Can I use a different type of pasta?

While orzo is traditional for Italian Wedding Soup, you can substitute other small pasta shapes like ditalini or acini di pepe.

Is this soup gluten-free?

No, this recipe is not gluten-free due to the breadcrumbs in the meatballs and the orzo pasta. You can use gluten-free breadcrumbs and gluten-free pasta to make it gluten-free.

A Comforting Finish

This Lemon Basil Ricotta Cloud Italian Wedding Soup is more than just a meal; it’s a comforting experience. The delicate flavors, creamy texture, and vibrant colors create a truly memorable dish. Don’t forget to save this recipe to Pinterest so you can enjoy it again and again! [Pinterest Save Button/Link Here]

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