Italian Wedding Soup
Course: Soup, MainCuisine: ItalianDifficulty: Simple6
servings20
minutes25
minutes45
minutesItalian Wedding Soup is a comforting, traditional dish made with mini meatballs, vegetables, broth, and small pasta. Despite the name, it’s not tied to weddings — “minestra maritata” refers to the perfect “marriage” of flavors between meat and greens. This version is hearty, customizable, and ideal for weeknight dinners or meal prep.
Ingredients
- For the Meatballs
250 g (½ lb) ground beef
250 g (½ lb) ground pork or chicken
1 large egg
½ cup breadcrumbs
¼ cup grated Parmesan or Pecorino
2 cloves garlic, minced
2 tbsp chopped fresh parsley
½ tsp dried oregano
Salt and pepper to taste
- For the Soup
2 tbsp olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups chicken broth (homemade or low-sodium)
¾ cup small pasta (acini di pepe, orzo, or ditalini)
3 cups fresh spinach or escarole, chopped
Salt and pepper to taste
Optional: Parmesan rind for extra flavor
- Garnish
Fresh parsley
Grated Parmesan cheese
Directions
- Prepare the meatballs
In a mixing bowl, combine the ground meats, egg, breadcrumbs, cheese, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands. Roll into small 1–1.5 cm balls and set aside on a tray. - Sear the meatballs (optional but flavorful)
Heat 1 tbsp olive oil in a large pot. Lightly brown the meatballs in batches for 2–3 minutes. They do not need to be cooked through. Remove and set aside. - Sauté vegetables
In the same pot, add remaining olive oil. Add onion, carrots, and celery. Cook for 4–5 minutes until softened. Add garlic and cook for 1 minute. - Add broth and simmer
Pour in the chicken broth and optional Parmesan rind. Bring to a gentle boil, then reduce to a simmer. - Cook the meatballs in the soup
Return the meatballs to the pot. Simmer uncovered for about 10–15 minutes until fully cooked. - Add pasta
Stir in the small pasta and cook according to package time (usually 6–8 minutes). Add a little water or broth if soup thickens too much. - Finish with greens
In the last few minutes, add chopped spinach or escarole. Stir and cook until just wilted. Adjust seasoning with salt and pepper. - Serve
Ladle into bowls and top with fresh parsley and grated Parmesan.
Notes
- Meat swaps: All beef, chicken, or turkey also work well.
- Greens options: Escarole, kale, or Swiss chard can replace spinach.
- Gluten-free option: Use gluten-free breadcrumbs and pasta.
- More flavor: Add a splash of white wine after sautéing veggies.
- Make-ahead tip: Meatballs and veggies can be prepared one day earlier.
Storage & Reheating
- Refrigerator: Store in airtight containers for 3–4 days.
- Freezer: For best results, freeze without pasta (up to 2 months).
- Reheating: Warm gently on the stove; add fresh pasta if reheating frozen portions.
Frequently Asked Questions (FAQ)
Q: Why is it called Italian Wedding Soup?
A: The name refers to the “marriage” of flavors between meat and greens — not an actual wedding.
Q: Can I make the meatballs in advance?
A: Yes. Roll and refrigerate them for up to 24 hours, or freeze and cook later.
Q: Can I skip browning the meatballs?
A: Yes, you can add them directly to the broth, but browning adds extra flavor.
Q: What pasta works best?
A: Acini di pepe is classic, but ditalini, orzo, or tiny shells also work.
Leave a Reply