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Italian Wedding Soup is a classic comfort food, cherished for its delightful blend of tender meatballs, fresh greens, and tiny pasta in a savory broth. This heartwarming dish has rich origins, traditionally called “minestra maritata” or “married soup,” referring to the perfect marriage of flavors between the ingredients, not an actual wedding.
As detailed by Wikipedia, the name “minestra maritata” refers to the harmonious “marriage” of ingredients within the broth, not a literal wedding celebration. Learn more about the history of Italian Wedding Soup.
This easy wedding soup recipe simplifies the classic, ensuring a delicious and satisfying meal without extensive effort.
Why You’ll Love This Wedding Soup Recipe
You’ll discover many reasons to adore this comforting soup!
- It’s hearty, satisfying, and packed with incredible flavors, making every spoonful a delight.
- This soup is perfect for family meals, appealing to both adults and children with its comforting taste.
- You’ll find it surprisingly simple to make, even if you are a beginner in the kitchen.
- It’s highly customizable, allowing you to easily adjust ingredients to fit your family’s preferences.
- This truly is a comforting Italian classic, bringing warmth and joy to any dinner table.
Ingredients
This fantastic wedding soup recipe begins with a delightful mix of fresh ingredients. For the meatballs, you’ll need a blend of savory meats, fresh herbs, and binders to create tender, flavorful spheres. The soup base combines aromatic vegetables, a rich broth, and a delicate pasta, all finished with vibrant greens.
For the Meatballs:
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs (from fresh bread not dried)
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
- 1/2 cup finely shredded Parmesan
- 1 large egg
- Salt and freshly ground black pepper
For the Soup:
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe (or orzo pasta)
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded Parmesan, for serving
Notes & Substitutions
Feel free to customize this soup to your taste! You can use all ground beef, all pork, or ground turkey for the meatballs. For breadcrumbs, fresh white breadcrumbs offer the best texture, but panko breadcrumbs work well too. Traditional Italian wedding soup often features small pasta shapes like acini di pepe or orzo, but ditalini or pastina are excellent alternatives. For leafy greens, escarole or kale can replace spinach for a slightly bitter or heartier flavor. While chicken broth is classic, vegetable broth is a great vegetarian option.
Leafy green vegetables like spinach are packed with essential vitamins, minerals, and antioxidants, offering numerous health benefits. Discover more about the health benefits of leafy greens.
Equipment
Gathering your equipment before you begin ensures a smooth cooking process. You will need a large mixing bowl for the meatball mixture. A sturdy non-stick skillet is essential for browning the meatballs evenly. For the soup itself, a large Dutch oven or a heavy-bottomed stockpot will provide ample space and even heat distribution. Make sure to have a sharp knife and a cutting board for preparing your vegetables.
Instructions
This homemade wedding soup recipe comes together easily in a few straightforward steps.
For the Meatballs:
- In a large bowl, combine the ground beef, ground pork, fresh bread crumbs, chopped parsley, minced oregano, shredded Parmesan, and egg. Season generously with salt and freshly ground black pepper.
- Gently mix all ingredients until just combined. Overmixing can result in tough meatballs, so mix until everything is incorporated.
- Form the meat mixture into small, uniform meatballs, about 1/2 to 3/4 inch in diameter. This will yield approximately 40-50 meatballs.
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the meatballs in batches, turning them occasionally, until nicely browned on all sides. Do not overcrowd the pot; work in 2-3 batches. Remove the browned meatballs from the pot and set them aside on a plate.
For the Soup:
- In the same pot, add the chopped carrots, yellow onion, and celery. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
- Pour in the five cans of low-sodium chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the broth to a rolling boil over high heat.
- Add the dry acini di pepe or orzo pasta to the boiling broth. Cook the pasta according to package directions until it is al dente, usually about 8-10 minutes.
- Return the browned meatballs to the soup pot. Reduce the heat to medium-low.
- Stir in the roughly chopped fresh baby spinach. Cook for 2-3 minutes, just until the spinach wilts.
- Simmer the soup gently for another 5 minutes, allowing all the flavors to meld and the meatballs to heat through.
- Taste the soup and adjust the seasoning with additional salt and pepper as needed. Ladle the warm wedding soup recipe into bowls and serve immediately.
Pro Tips & Troubleshooting
Making the best Italian wedding soup is easy with these helpful tips. Avoid overmixing the meatball mixture; gentle handling keeps them tender. Browning the meatballs before adding them to the soup builds a rich, deep flavor base. Be careful not to overcook the pasta, as it will continue to absorb liquid and soften in the hot soup. Always taste and adjust your seasoning before serving, ensuring a perfectly balanced flavor. Finally, add fresh greens like spinach just before serving to maintain their vibrant color and tender texture.
Serving, Storage & Variations
Serving Suggestions
Serve your delicious Italian wedding soup warm in bowls. Pair it with a crusty slice of Italian bread to soak up every last drop of the flavorful broth. A light side salad with a simple vinaigrette offers a refreshing contrast. For an authentic touch, garnish each serving with a generous sprinkle of freshly shredded Parmesan cheese.
Storage & Reheating
Store any leftover cooled soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm the soup on the stovetop over medium-low heat until heated through, stirring occasionally. If the soup has thickened, you might need to add a splash of extra broth or water. You can freeze this wedding soup recipe for longer storage, but it’s best to freeze it without the pasta. Cook the pasta fresh when you reheat and serve.
Variations
Easily adapt this recipe to suit different dietary needs or preferences. To make a vegetarian version, substitute vegetable broth for chicken broth and use plant-based meatballs or omit them entirely. Boost the vegetable content by adding diced zucchini, bell peppers, or cannellini beans. Experiment with different herbs like fresh basil or thyme for a unique flavor profile. For gluten-free options, use gluten-free pasta and gluten-free breadcrumbs for the meatballs.
Nutrition Information
This Italian wedding soup offers a balanced meal with protein from the meatballs, carbohydrates from the pasta, and vitamins from the vegetables. While specific values vary based on ingredients and portion size, it’s generally a moderate-calorie dish. You can customize the healthy aspects; using lean ground meats and low-sodium broth reduces fat and sodium content. To further reduce calories, increase the vegetable portion and opt for whole wheat pasta.
| Serving Size | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1 serving (approx. 1.5 cups) | 320-380 | 25-30g | 15-20g | 25-30g |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions (FAQ)
What is Italian Wedding Soup?
Italian Wedding Soup is a hearty soup featuring small meatballs, tiny pasta, and green vegetables in a clear, flavorful broth. Its name, “minestra maritata,” refers to the harmonious “marriage” of its ingredients.
Can I make this soup ahead?
Yes, you can prepare the meatballs and even the broth ahead of time. It’s best to add the pasta and spinach closer to serving to prevent them from getting mushy.
How long does it last?
Leftover Italian wedding soup will keep well in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools completely before storing.
Can I freeze this recipe?
You can absolutely freeze this delicious wedding soup recipe, but it’s best to freeze it without the pasta. Cook fresh pasta when you are ready to reheat and serve the soup.
What pasta is best to use?
Small pasta shapes like acini di pepe or orzo are traditional for Italian wedding soup. You can also use ditalini, stelline, or pastina for a similar effect.
Conclusion
This easy homemade Italian wedding soup recipe brings warmth and incredible flavor to your table with minimal effort. It is a hearty, comforting dish perfect for any occasion, combining tender meatballs, delicate pasta, and fresh greens in a savory broth. We encourage you to try this delightful recipe soon and discover why it’s a beloved classic. Share your experience in the comments below, and let us know how your delicious wedding soup recipe turned out!
Equipment
- Large mixing bowl
- Dutch oven or large stockpot
- Sharp knife
- Cutting board
- wooden spoon
- skillet (if browning separately)
Ingredients
- 8 oz lean ground beef
- 8 oz ground pork
- 1/2 cup fresh white bread crumbs
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano
- 1/2 cup finely shredded Parmesan cheese
- 1 large egg
- Salt and freshly ground black pepper, to taste
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced
- 5 cans (14.5 oz) low-sodium chicken broth
- 1 cup dry acini di pepe pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded Parmesan, for serving
Instructions
- In a large bowl, combine ground beef, ground pork, bread crumbs, parsley, oregano, Parmesan, egg, salt, and pepper. Mix gently until just combined.
- Shape the mixture into small meatballs about 1/2 to 3/4 inch in diameter, yielding approximately 40–50 meatballs.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the meatballs in batches until golden on all sides. Set aside.
- In the same pot, sauté carrots, onion, and celery for 5–7 minutes over medium heat until slightly softened.
- Add minced garlic and cook for 1 more minute, stirring frequently.
- Pour in chicken broth and bring to a boil, scraping any brown bits from the bottom.
- Stir in acini di pepe pasta and cook for 8–10 minutes or until al dente.
- Return the browned meatballs to the soup and reduce heat to medium-low.
- Add spinach and cook for 2–3 minutes, until wilted.
- Simmer soup for 5 more minutes to meld flavors. Season with salt and pepper as needed and serve hot with Parmesan.
