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Best Italian Wedding Soup Recipe

Best Italian Wedding Soup Recipe - Recipes From Chef

Ah, Italian wedding soup. Just the name conjures up images of joyful gatherings and hearty, satisfying meals. I remember the first time I tasted this soup at my friend’s wedding. I was struck not just by the rich flavors but also by the warmth it brought to the table. 
The combination of tender meatballs, fresh greens, and a savory broth has a unique ability to bring people together.
But why is it called “wedding soup"? Contrary to popular belief, it doesn't have anything to do with weddings. In fact, the term “minestra maritata” translates to "married soup," referring to the delicious marriage of flavors—meat and greens. 
The simple ingredients come together to create something truly spectacular. Today, I want to share my take on the best Italian wedding soup that will have your taste buds dancing and your heart full.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer
Cuisine: Italian
Calories: 396
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 large egg
  • 8 oz. lean ground beef
  • 1/2 cup fresh breadcrumbs made from fresh bread, not dried
  • 8 oz. ground pork
  • 1/2 tsp garlic powder
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup grated parmesan cheese
  • 1 1/2 tsp fresh minced oregano or 3/4 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 Tbsp extra virgin olive oil
Soup
  • 1 Tbsp extra virgin olive oil
  • 5 cans low-sodium chicken broth
  • 4 cloves garlic, finely minced about 1 1/2 Tbsp
  • 1 1/4 cups diced yellow onion
  • 1 1/4 cups diced carrots
  • 3/4 cup chopped celery
  • 1 cup dry acini di pepe or orzo pasta
  • 6 oz fresh baby spinach, chopped roughly
  • 1/2 tsp dried thyme
  • Finely grated parmesan, for garnish

Method
 

Step 1: Prepare the Meatballs
    1. In a bowl, combine lean ground beef, ground pork, and breadcrumbs.

    2. Add the egg, parsley, Parmesan, oregano, salt, and pepper. Mix until well combined but don’t overmix.

    3. Form mixture into small meatballs, about 1 inch in diameter. Set them aside; we're coming back to this!
Step 2: Sauté the Vegetables
    1. In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat.

    2. Add the diced onions, celery, and carrots to the pot. Sauté for about 5 minutes, or until the vegetables begin to soften.

    3. Toss in the minced garlic, and cook for another minute, infusing the oil.
Step 3: Add the Broth
    1. Pour in the low-sodium chicken broth, and bring the mixture to a boil.

    2. Once boiling, gently drop in the meatballs one at a time. Reduce the heat to a simmer.

    3. Allow it to simmer for about 15-20 minutes, letting the flavors meld together.
Step 4: Cook the Pasta
    1. In a separate pot, boil water and cook the acini di pepe or orzo pasta according to the package directions. Drain and set aside.

    2. This small pasta shapes add texture—plus, they soak up all those delicious flavors.
Step 5: Add Greens and Finish
    1. After the meatballs are cooked through, add in the chopped spinach and dried thyme.

    2. Cook for an additional 2-3 minutes until the spinach is just wilted.

    3. Taste and adjust seasoning if necessary.
Step 6: Combine with Pasta
    1. Stir in the cooked pasta just before serving to maintain its texture.

    2. Serve hot, garnishing each bowl with finely grated Parmesan.

Notes

  • Use Fresh Herbs: Dried herbs have their place, but fresh herbs elevate the dish. Look for high-quality, fresh herbs when possible.
  • Don’t Rush the Broth: Allow your broth to simmer. This slow cooking lets the flavors deepen and develop.
  • Ground Meat Temperature: Ensure that your ground meats are kept cool until ready to mix. This helps your meatballs hold their shape while cooking.
  • Customize Your Pasta: If you have a favorite small pasta shape, use it! It’s about what you love.
  • Make-ahead Magic: You can make this soup ahead of time. Just hold off on adding the pasta until you're ready to serve; this keeps it from getting mushy.