There’s nothing quite like the comfort of a warm, hearty bowl of soup in the winter season. And what better way to celebrate soup season than with a steaming bowl of Italian Wedding Soup? This classic Italian dish is a perfect blend of flavors, featuring mini meatballs, wholesome vegetables, and a savory broth. It’s a timeless favorite in my house that is delicious day-of and even better as a leftover meal. Let’s make it!
The Origin of Italian Wedding Soup
Contrary to what the name might suggest, Italian wedding soup has nothing to do with weddings. The name “wedding soup” actually comes from the Italian phrase “minestra maritata,” which means “married soup.” This refers to the harmonious combination of ingredients in the soup, where the various components come together to create a delightful union of flavors.
Italian wedding soup has its roots in Italian + American cuisine and its traditional ingredients include tiny meatballs, spinach, and small pasta—all cooked in a flavorful chicken broth. While there are many variations of this soup, this recipe is a classic version that’s sure to please even the pickiest palates.
Ingredients You Will Need
For the Meatballs:
– 1/4 pound ground beef
– 1/4 pound ground pork
– 1/2 cup Italian breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh parsley, finely chopped
– 1 egg
– 2 cloves garlic, minced
– Salt and pepper to taste
For the Soup:
– 8 cups chicken broth
– 2 cups water
– 1 cup acini di pepe pasta
– 2 cups fresh spinach, chopped
– 1 white onion, diced
– 5 large carrots, diced
– 5 celery stalks, diced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
How to Make It
Serves 4-6
1. Prepare the Meatballs:
- In a mixing bowl, combine the ground beef and ground pork.
- Add breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, and the egg to the meat mixture.
- Season with salt and pepper.
- Mix all the ingredients until well-combined.
- Shape the mixture into small meatballs, about 1/4 inch in diameter.
- In a large frying pan, add a drizzle of olive oil
- Cook mini meatballs for about 5-7 minutes, or until they are cooked through.
- Once the meatballs are done, remove them from the pan and set them aside.
2. Prepare the Soup Base:
- In the large pot, add white onion, celery, and carrots. Cook until soft.
- Add chicken broth and water to the pot and bring to a simmer.
- Add acini di pepe and cook the pasta according to the package instructions.
- Once the pasta is cooked, add the chopped spinach to the pot.
- Allow the greens to wilt and cook for a few minutes.
3. Bring It All Together:
- Return the cooked meatballs to the pot and simmer the soup for an additional 5 minutes to allow the flavors to meld.
- Ladle into bowls, garnish each serving with a generous sprinkling of grated Parmesan cheese.
- Serve the soup hot, with crusty Italian bread or garlic toast on the side.
Tips for Making the Perfect Soup
Do not overmix the meat: When preparing the meatballs, mix the ingredients just until they are combined. Overmixing can make the meatballs tough.
If you do not have Italian breadcrumbs, you can use panko. I have used panko before, and the mini meat balls were still delicious.
Homemade Broth vs. Store-Bought: While this recipe uses store-bought chicken broth, you can always make your own for an even richer flavor. If you decide to make your broth, be sure to have it ready before starting the soup.
Adjust Seasoning: Taste the soup before serving and adjust the salt and pepper as needed. Remember that Parmesan cheese can add some saltiness, so consider that when seasoning.
Freeze and Reheat: Italian wedding soup freezes beautifully. If you have leftovers, freeze them in airtight containers, and reheat for a quick and comforting meal on a chilly day.
An alternative to acini di pepe = orzo pasta.
An alternative to fresh spinach = frozen spinach. Use 1 cup of frozen instead of 2 cups of fresh.
Conclusion
Italian wedding soup is a heartwarming classic that is sure to bring joy to your kitchen and to the people you share it with. I made this last week and ended up loving it so much, I ate it every day for almost a week. Whether you are enjoying it on a crisp autumn day or a chilly winter evening, this soup is a timeless favorite that will have everyone asking for seconds.
xxx
Allie M
FAQs
Minestrone is a classic Italian soup known worldwide as one of the best Italian soups. It's got a flavorful broth and a variety of slow-cooked vegetables like potatoes, peas, and carrots. Adding Italian sausage gives it a kick of flavor and a shot of protein, so it's a complete meal all by itself.
What is a substitute for escarole in Italian Wedding Soup? ›
Fresh spinach: If you're not a fan of bitter greens, substitute bunched or baby spinach for the traditional escarole or kale in Italian wedding soup. Add the spinach later in the cooking process, as it takes only a few minutes to cook. Thawed and chopped frozen spinach works in a pinch, too.
What is the real name of Italian Wedding Soup? ›
Minestra maritata (The Original Italian “Wedding Soup”)
It is so popular, in fact, that it has been marketed as a canned soup by Progresso under the…
What is the No 1 soup in the world? ›
According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.
What is the national soup of Italy? ›
Minestrone Soup - National Soup of Italy.
Do they eat Italian wedding soup in Italy? ›
Not at all. Today's Italians have never heard of it. The soup originated in Spain as a “marriage” of hearty greens and several kinds of meats. It was brought to Naples after the Spaniards took over rule of Naples in 1501, where it was called minestra maritata, or married soup.
Do they eat wedding soup in Italy? ›
Upon a quick Google search, you'll learn Italian Wedding Soup is not a soup traditionally served at Italian weddings at all (bummer), but yet another Italian American twist on a classic—Minestra Maritata.
What's in Campbell's Italian wedding soup? ›
CHICKEN BROTH (WATER, CHICKEN STOCK), BEEF MEATBALLS (SOY), ACINI DE PEPE PASTA (WHEAT FLOUR, EGG WHITE), SPINACH, POTATO STARCH, SALT, DRIED ONION, PARMESAN AND CHEDDAR CHEESE (MILK), DRIED GARLIC, SPICES, FLAVOUR (CONTAINS CELERY), MONOSODIUM GLUTAMATE, DISODIUM GUANYLATE, DISODIUM INOSINATE, AUTOLYZED YEAST EXTRACT, ...
How do you thicken wedding soup? ›
The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.
What vegetable is most like escarole? ›
What can you swap in for it, if need be? Chicory of endives are your best bet, but if those aren't easily accessible—they're not always! —spinach and arugula are good bitter substitutes. Truly any dark leafy green'll do.
Escarole is a bitter green that is part of the endive family. Its bitter flavor is one of its characteristics, but the bitterness is mild. The key to cooking escarole and reducing the bitter flavor is to ensure you do not overcook it. It is a popular ingredient in soup but can be eaten as is, sauteed with some garlic.
Does Progresso make Italian wedding soup? ›
Progresso Light Italian-Style Wedding canned soup has at least 33% fewer calories per serving than regular ready-to-serve soups*. Indulge in every bite of Italian wedding soup made with pork and turkey meatballs, carrots and spinach in a rich chicken broth.
Do they eat zuppa Toscana in Italy? ›
Tuscany is a region in the Northwest side of Italy. There are variations to this soup depending on what's available and in season and other additions like vegetables and beans. While Zuppa Toscana is the common name in the United States, the soup comes from a recipe in Italy known as Minestra di Pane.
Why is it called widow soup? ›
The epitome of Maltese soups is the Soppa ta' l-Armla - the Widow's Soup - traditionally called so because the ingredients were cheap and therefore affordable even by the 'poor' widow. The key secret of this thick soup is to stick to white or green vegetables.
What are the 3 most popular foods in Italy? ›
When it comes to food and drink, few can top Italy's stellar reputation. Ask anyone to name their favourite dishes and you can guarantee things like pizza, pasta and gelato soon come tripping off the tongue.
What is the most sold food in Italy? ›
Pizza. Besides pasta, pizza is perhaps the most popular and recognized Italian food. Pizza is considered a national symbol representing Italy to the rest of the world, so much so that UNESCO has acknowledged pizza as an Intangible Cultural Heritage of Humanity.
Is soup common in Italy? ›
Yes, Italians do eat soup on a regular basis. Soup is a common dish in Italian cuisine and is often served as a first course during lunch or dinner. In fact, many regions in Italy have their own traditional soups, such as minestrone, ribollita, and pasta e fa*gioli.
