Yields:
6 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
30 Mins
Total Time:
35 Mins
Italian Wedding Soup has quite a history! The name comes from the Italian phrase “minestra maritata”, meaning “married soup.” It’s a marriage of ingredients—a combination of leftover meat, veggies, and pasta in a hearty broth.
This dish dates back to the 15th or 16th century, before tomatoes were introduced to Italian cuisine. Originally a peasant dish, it was created by throwing humble ingredients into a pot for an easy, satisfying meal. Over time, the recipe evolved and became popular in the US.
To make this soup, you’ll need ground beef or chicken, escarole or spinach, pasta, onions and more. It’s a bit time-consuming, but the results are worth it!
Italian Wedding Soup is a delicious and satisfying dish that is a result of a harmonious combination of various ingredients. The rich and flavorful broth, savory meatballs, nutritious veggies, al dente pasta, and aromatic herbs and seasonings come together to create a perfect symphony of flavors. Each spoonful is an indulgence, providing a warm and comforting feeling, especially during cold days.
I love soups. Here are some more of my favorites:
Ingredients
Adjust Servings
- Meatballs
Instructions
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Dice the onion. In a large soup pot dissolve butter, add oil and onions. Saute until translucent and soft.
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Add water and bouillon. Bring to a boil. In a meantime prepare meatballs. Combine chicken, salt, pepper, bread crumbs and egg. Using a melon baller tool (dipped in cold water, each time) start making small meatballs. Lower the heat.
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Drop meatballs one by one into the soup. Let them slow cook for 10-15 min. They will provide the essential flavor for the broth. Add pasta and cook for an additional 10 min. At the end add fresh baby spinach. Let it wilt in the hot soup. Do not overcook the spinach as the leaves will disintegrate. Let the soup cool before adjusting the final seasonings. Serve with a dash of grated Pecorino Romano or Parmesan cheese.
Notes
Any ground meat can be used for this soup. When using chicken, do not buy ground chicken breasts as they have less fat. Flavor in large part will come from the meat fat. Escarole or kale can be used instead of spinach. Always add final seasoning when the soup is cool. Here is a melon baller tool Melon Baller