Italian Wedding Soup: A Delicious and Easy Recipe

Italian Wedding Soup, or minestra maritata as it’s known in Italy, is so much more than just a bowl of soup; it’s a culinary hug! Have you ever craved a dish that’s both comforting and bursting with flavor? This is it. Forget everything you think you know about bland soups because this recipe is a symphony of savory goodness that will warm you from the inside out.

The name “Italian Wedding Soup” might conjure images of a celebratory feast, but it actually refers to the “marriage” of flavors between the greens and the meat. This delightful soup has roots in peasant cooking, where resourceful cooks combined readily available ingredients to create a nourishing and satisfying meal. It’s a testament to the beauty of simple, wholesome food.

What makes Italian Wedding Soup so universally loved? It’s the perfect balance of tender mini meatballs, flavorful broth, and vibrant greens like escarole or spinach. The tiny pasta adds a delightful texture, making each spoonful a delightful experience. It’s also incredibly versatile and can be easily adapted to your personal preferences. Plus, it’s a fantastic make-ahead meal, perfect for busy weeknights or cozy weekend gatherings. I find that the leftovers are even better the next day, as the flavors meld together beautifully. So, are you ready to discover the magic of this classic 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
• 1/4 cup breadcrumbs (Italian seasoned are great!)
• 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 (trust me on this one!)
• For the Soup:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 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
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Lemon wedges, for serving (optional, but highly recommended!)

Making the Meatballs:

Okay, let’s get started with the heart of this soup – the meatballs! These little guys are packed with flavor, and the nutmeg adds a secret ingredient that makes them extra special. Don’t skip it!

1. Combine the Ingredients: In a large bowl, gently combine the ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, garlic, parsley, milk (or water), salt, pepper, and nutmeg. I like to use my hands for this, but be careful not to overmix. Overmixing can lead to tough meatballs, and nobody wants that!
2. Mix Gently: Gently mix all the ingredients until just combined. You should still see some streaks of the individual ingredients.
3. Form the Meatballs: Now, for the fun part! Roll the mixture into small meatballs, about 1/2 inch to 3/4 inch in diameter. They should be bite-sized. I find it easiest to use a small cookie scoop to get uniform sizes. Place the meatballs on a baking sheet lined with parchment paper. This prevents them from sticking.
4. 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 and prevents them from falling apart in the soup. If you’re short on time, you can skip this step, but I highly recommend it if you can spare the time.

Preparing the Soup Base:

While the meatballs are chilling (or if you skipped that step), let’s get the soup base going. This is where the flavor really starts to build.

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. Sauté until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent them from burning. You want them to be tender and slightly translucent.
2. Add the Broth and Seasonings: Pour in the chicken broth, oregano, and basil. Bring the mixture to a simmer.

Cooking the Meatballs and Pasta:

Now it’s time to bring everything together! This is where the magic happens.

1. Gently Add the Meatballs: Carefully drop the meatballs into the simmering broth. Be gentle so you don’t splash yourself.
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 in half to make sure there’s no pink inside.
3. Add the Pasta: Stir in the acini di pepe pasta (or your chosen small pasta shape). Cook according to the package directions, usually about 8-10 minutes, or until the pasta is tender. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Finishing Touches:

Almost there! Just a few more steps to make this soup absolutely perfect.

1. Add the Spinach: Stir in the chopped spinach. Cook until the spinach is wilted, about 2-3 minutes. The spinach will add a lovely green color and a boost of nutrients.
2. Season to Taste: Season the soup with salt and pepper to taste. Remember that the chicken broth and Parmesan cheese already contain salt, so start with a small amount and add more as needed.
3. Serve and Enjoy!: Ladle the soup into bowls. Garnish with extra grated Parmesan cheese and a squeeze of fresh lemon juice, if desired. The lemon juice really brightens up the flavors and adds a nice zing.

Tips and Variations:

• Make it Ahead: Italian Wedding Soup is a great make-ahead dish. The flavors actually meld together and improve over time. You can make the soup a day or two in advance and store it in the refrigerator. Reheat gently before serving.
• Freeze it: This soup also freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
• Add More Vegetables: Feel free to add other vegetables to the soup, such as zucchini, escarole, or kale. Just add them along with the spinach.
• Use Different Meat: You can use all ground beef or all ground pork for the meatballs, if you prefer. You can also use ground turkey or chicken, but the flavor will be slightly different.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the soup.
• Breadcrumb Options: If you don’t have Italian seasoned breadcrumbs, you can use plain breadcrumbs and add a pinch of dried oregano, basil, and garlic powder to the meatball mixture. Panko breadcrumbs also work well.
• Broth Alternatives: While chicken broth is traditional, you can also use vegetable broth or a combination of chicken and vegetable broth.
• Meatball Size: While I recommend small meatballs, you can make them larger if you prefer. Just be sure to adjust the cooking time accordingly.
• Parmesan Rind: For extra flavor, add a Parmesan rind to the soup while it’s simmering. Remove the rind before serving.

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.

Nutritional Information:

The nutritional information for this soup will vary depending on the specific ingredients you use and the portion size. However, it is generally a good source of protein, vitamins, and minerals. It is also relatively low in fat and calories, especially if you use lean ground beef and low-sodium chicken broth.

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

Conclusion:

This isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of Nonna’s kitchen, and a guaranteed crowd-pleaser. Seriously, you absolutely have to try this Italian Wedding Soup. The combination of the savory meatballs, the tender pasta, and the vibrant greens swimming in that rich, flavorful broth is simply irresistible. It’s the kind of dish that makes you want to curl up on the couch with a good book and savor every single spoonful.

But beyond the deliciousness, what makes this recipe a must-try is its versatility. It’s perfect for a cozy weeknight dinner, a potluck gathering, or even a sophisticated starter for a dinner party. And the best part? It’s surprisingly easy to make! Don’t let the name “Italian Wedding Soup” intimidate you. I’ve broken down each step to ensure that even beginner cooks can achieve soup perfection.

Think of this recipe as a starting point, a canvas for your own culinary creativity. Feel free to experiment with different types of greens. Spinach is a classic, but kale, escarole, or even Swiss chard would work beautifully. For a richer flavor, try using a combination of chicken and beef broth. And if you’re feeling adventurous, add a pinch of red pepper flakes for a little kick.

Serving Suggestions and Variations:

* Parmesan Power: A generous grating of Parmesan cheese is an absolute must! Don’t skimp on the good stuff.
* Crusty Bread Companion: Serve with a side of crusty Italian bread for dipping into that delicious broth.
* Lemon Zest Zing: A squeeze of fresh lemon juice or a sprinkle of lemon zest brightens up the flavors and adds a touch of acidity.
* Meatball Mania: For a heartier soup, double the meatball recipe. You can even make them ahead of time and freeze them for future use.
* Pasta Perfection: While acini di pepe is traditional, you can substitute other small pasta shapes like ditalini or orzo.
* Vegetarian Delight: For a vegetarian version, use vegetable broth and replace the meatballs with white beans or chickpeas.

I’m confident that this Italian Wedding Soup will become a staple in your recipe repertoire. It’s a comforting, flavorful, and satisfying dish that’s perfect for any occasion. I’ve poured my heart and soul into perfecting this recipe, and I can’t wait for you to experience the magic for yourself.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get cooking! I promise you won’t be disappointed. And most importantly, I want to hear about your experience! Did you make any modifications? What did your family think? Share your photos and stories in the comments below. I’m eager to see your creations and learn from your culinary adventures. Happy cooking! Don’t forget to rate the recipe once you’ve tried it! Your feedback helps other home cooks discover this amazing dish.