Classic Italian Wedding Soup is a flavorful, hearty dish typically made with a savory broth, vegetables, small meatballs, and greens, often served at weddings, though it’s enjoyed year-round. The name “wedding soup” is thought to come from the Italian phrase minestra maritata, meaning “married soup,” referring to the perfect marriage of flavors in the dish.Here’s a traditional recipe for Classic Italian Wedding Soup:
Ingredients:
For the meatballs:
- 1/2 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs (preferably Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
For the soup:
- 6 cups chicken broth (low-sodium)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup small pasta (like acini di pepe, orzo, or ditalini)
- 4 cups fresh spinach or escarole, chopped (you can use a mix of both)
- Salt and pepper, to taste
- Fresh grated Parmesan for garnish (optional)
Instructions:
- Make the meatballs:
- In a bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper.
- Mix until just combined (be careful not to overmix).
- Roll the mixture into small meatballs (about 1 inch in diameter).
- Place the meatballs on a baking sheet lined with parchment paper.
- Brown the meatballs:
- In a large pot, heat a little olive oil over medium heat.
- Brown the meatballs in batches, ensuring all sides are browned (they don’t need to be cooked through yet). Remove the meatballs and set them aside.
- Make the soup:
- In the same pot, add the diced onion and garlic. Sauté until the onion is softened, about 5 minutes.
- Add the carrots, celery, thyme, rosemary, and chicken broth. Bring to a boil, then reduce the heat to a simmer.
- Carefully drop the browned meatballs into the simmering broth. Let the soup cook for 15-20 minutes, until the meatballs are cooked through.
- Add the pasta and greens:
- Stir in the small pasta and cook according to the package directions, about 7-8 minutes.
- Once the pasta is al dente, add the spinach or escarole and cook for another 2-3 minutes until wilted.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if desired. Serve hot.
Tips:
- You can make the meatballs ahead of time and store them in the fridge until ready to use.
- If you prefer a lighter version, you can use turkey or chicken for the meatballs instead of beef and pork.
- Feel free to experiment with different greens, such as kale or swiss chard.
Enjoy your warm, comforting bowl of Classic Italian Wedding Soup!
