Italian Wedding Soup: A Delicious & Easy Recipe

Italian Wedding Soup, or minestra maritata, isn’t just a soup; it’s a warm hug in a bowl, a comforting tradition passed down through generations. Have you ever tasted something that instantly transports you to a cozy kitchen filled with the aroma of simmering broth and fresh herbs? That’s exactly what this soup does! Forget bland, boring soups – this is a flavor explosion waiting to happen.

Despite its romantic name, “Italian Wedding Soup” doesn’t actually get served at Italian weddings! The name comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the marriage of flavors between the greens and the meat. This hearty soup has roots in the peasant cooking of Southern Italy, where resourceful cooks combined readily available ingredients to create a nourishing and satisfying meal. It’s a testament to the idea that simple ingredients, when combined thoughtfully, can create something truly extraordinary.

People adore Italian Wedding Soup for its delightful combination of savory mini meatballs, tender greens (like escarole or spinach), and a rich, flavorful broth. The small pasta, often acini di pepe, adds a delightful textural element. It’s a complete meal in a bowl, offering a comforting warmth that’s perfect for chilly evenings. Plus, it’s surprisingly easy to make, making it a weeknight winner that the whole family will love. So, are you ready to discover the magic of this classic Italian soup? Let’s get cooking!

this RECIPE

Ingredients:

• For the Meatballs:
• 1 pound ground beef (I prefer lean, about 85/15)
• 1/2 pound ground pork
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup breadcrumbs (I like Italian seasoned)
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1/4 cup milk (or water)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional, but adds a lovely warmth)
• For the Soup:
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium is best, so you can control the salt)
• 1 cup acini di pepe pasta (or other small pasta shape)
• 5 ounces fresh spinach, roughly chopped (about 5 cups packed)
• 1/4 cup dry white wine (optional, but adds depth of flavor)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Making the Meatballs:

Okay, let’s get started with the heart of this soup – the meatballs! These little guys are packed with flavor, and trust me, they’re worth the effort. I like to make them ahead of time, so they’re ready to go when I’m ready to assemble the soup.

1. Combine the ingredients: In a large bowl, gently combine the ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, milk (or water), salt, pepper, and nutmeg (if using). Don’t overmix! Overmixing can lead to tough meatballs. I use my hands to gently bring everything together.
2. Shape the meatballs: Roll the mixture into small meatballs, about 1/2 inch to 3/4 inch in diameter. I find that using a small cookie scoop helps to keep them uniform in size. Place the meatballs on a baking sheet lined with parchment paper. This prevents them from sticking.
3. Chill the meatballs (optional, but recommended): Cover the baking sheet with plastic wrap and refrigerate the meatballs for at least 30 minutes. This helps them hold their shape during cooking. You can even make them the day before and keep them in the fridge overnight!

Preparing the Soup Base:

Now, let’s move on to the soup itself. The base is all about building layers of flavor, so don’t rush this step. The aromatics (onion, carrots, celery, and garlic) are key to a delicious soup.

1. Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender, but not browned.
2. Add the garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Deglaze the pot (optional): If using, pour in the dry white wine and scrape up any browned bits from the bottom of the pot. This adds a lot of flavor! Let the wine simmer for a minute or two, until it’s mostly evaporated.
4. Add the broth: Pour in the chicken broth and bring to a simmer.

Cooking the Meatballs and Pasta:

Time to bring everything together! This is where the magic happens. We’ll gently cook the meatballs in the broth, infusing the soup with their savory goodness. And of course, we’ll add the pasta for a little bit of heartiness.

1. Add the meatballs: Gently drop the meatballs into the simmering broth. Be careful not to overcrowd the pot. If necessary, cook them in batches.
2. Simmer the soup: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the meatballs are cooked through. You can test one by cutting it open to make sure it’s no longer pink inside.
3. Add the pasta: Add the acini di pepe pasta (or other small pasta shape) to the soup and cook according to the package directions, usually about 8-10 minutes. Keep an eye on the pasta, as it can absorb a lot of liquid. If the soup becomes too thick, add a little more chicken broth.

Finishing Touches:

Almost there! Just a few more steps to make this soup truly special. The spinach adds a pop of color and freshness, and the final seasoning is crucial for bringing out all the flavors.

1. Add the spinach: Stir in the chopped spinach and cook until it’s wilted, about 1-2 minutes.
2. Season to taste: Season the soup with salt and pepper to taste. Remember that the broth and Parmesan cheese already contain salt, so start with a little and add more as needed.
3. Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. A drizzle of olive oil is also a nice touch.

Tips and Variations:

• Make it vegetarian: Substitute the ground meat with plant-based crumbles or finely chopped mushrooms. Use vegetable broth instead of chicken broth.
• Add more vegetables: Feel free to add other vegetables to the soup, such as zucchini, kale, or escarole.
• Spice it up: Add a pinch of red pepper flakes to the soup for a little heat.
• Use different pasta: Acini di pepe is traditional, but you can use other small pasta shapes, such as ditalini or orzo.
• Make it ahead: Italian wedding soup is even better the next day! The flavors meld together beautifully as it sits. You can make the soup ahead of time and store it in the refrigerator for up to 3 days.
• Freeze it: Italian wedding soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The pasta may become a little softer after freezing, but the soup will still be delicious.
• Broth Quality: The quality of your chicken broth significantly impacts the final flavor. I highly recommend using homemade broth if you have it. If not, opt for a high-quality, low-sodium store-bought version. This allows you to control the saltiness of the soup.
• Meatball Texture: For extra tender meatballs, soak the breadcrumbs in the milk (or water) for a few minutes before adding them to the meat mixture. This helps to keep the meatballs moist.
• Parmesan Rind: If you have a Parmesan rind, add it to the soup while it simmers. It will add a rich, cheesy flavor. Remove the rind before serving.
• Lemon Juice: A squeeze of fresh lemon juice at the end can brighten up the flavors of the soup.

Serving Suggestions:

Italian Wedding Soup is a complete meal in itself, but it’s also delicious served with a side of crusty bread for dipping. A simple green salad would also be a nice accompaniment.

Enjoy your homemade Italian Wedding Soup! I hope you love it as much as I do.

Conclusion:

So, there you have it! This Italian Wedding Soup recipe is truly a must-try, and I’m not just saying that. It’s more than just a soup; it’s a warm hug in a bowl, a comforting classic that’s surprisingly easy to make at home. The combination of the savory mini meatballs, the tender greens, and the flavorful broth creates a symphony of tastes that will leave you wanting more. It’s a dish that’s both satisfying and light, perfect for a chilly evening or a comforting lunch.

What makes this recipe so special? It’s the simplicity of the ingredients combined with the depth of flavor. The meatballs, though small, pack a punch of savory goodness, and the escarole (or spinach, if you prefer!) adds a touch of bitterness that balances the richness of the broth. And let’s not forget the pasta – those tiny little orzo pearls add a delightful texture that makes each spoonful a joy.

But the best part? This soup is incredibly versatile! Feel free to experiment with different greens – kale or chard would also work beautifully. You can also add a squeeze of lemon juice at the end for a brighter, more vibrant flavor. For a heartier meal, consider adding some shredded chicken or a can of cannellini beans. And if you’re feeling adventurous, try adding a pinch of red pepper flakes for a little kick!

Serving Suggestions and Variations:

• Serve with a crusty loaf of bread for dipping into the delicious broth.
• Garnish with a sprinkle of grated Parmesan cheese for an extra layer of flavor.
• Add a dollop of pesto for a burst of fresh, herbaceousness.
• For a vegetarian version, substitute the meatballs with small vegetable balls or simply omit them altogether.
• Make a big batch and freeze it for a quick and easy meal on a busy weeknight.

I truly believe that this Italian Wedding Soup recipe will become a staple in your kitchen. It’s a crowd-pleaser that’s perfect for family dinners, potlucks, or even a cozy night in. It’s also a fantastic way to introduce kids to new flavors and textures. Plus, it’s a relatively healthy and nutritious meal, packed with protein, vitamins, and fiber.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t regret it. This soup is a labor of love, but it’s a love that will be rewarded with every delicious spoonful.

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please let me know what you think. Did you make any variations? Did you add any special ingredients? What did your family think? Share your experiences in the comments below – I can’t wait to see your creations and hear your stories. Happy cooking!

Don’t forget to snap a picture of your finished soup and tag me on social media! I love seeing your culinary masterpieces. And if you enjoyed this recipe, be sure to check out my other soup recipes for more delicious and comforting meals.

Ultimately, this Italian Wedding Soup is more than just a recipe; it’s an experience. It’s a chance to connect with your family, to create something delicious from scratch, and to enjoy the simple pleasures of life. So go ahead, give it a try – you might just discover your new favorite soup!