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Italian wedding soup has nothing to do with weddings. The name comes from the Italian phrase minestra maritata, “married soup”, describing how well the greens and the meat go together. It is a clear, savoury chicken broth filled with tiny tender meatballs, leafy greens and small pasta, and it is one of the most searched comfort soups of the colder months for good reason: it is light yet filling, and it comes together in about an hour.
What makes it work
The trick is soft, small meatballs. Mixing the meat with breadcrumbs soaked in milk, egg and grated Parmesan keeps them tender instead of rubbery, and baking them while the soup base simmers saves you from browning them in batches. Use a mix of beef and pork (or turkey) for flavour; all beef works too.
Greens and pasta
Escarole is the traditional green. It is mildly bitter, softens quickly and stays pleasantly chewy. If you cannot find it, baby spinach, curly kale or Swiss chard are good substitutes; add spinach only in the last two minutes. For the pasta, acini di pepe (tiny beads) is classic, but orzo, ditalini or any small soup pasta is fine.
Tips for the best bowl
- Use a good low-sodium chicken broth and season at the end, because the Parmesan adds salt.
- Wet your hands when rolling the meatballs so the mixture does not stick.
- Keep the pasta separate if you plan leftovers: cooked in the pot it keeps absorbing broth and turns soft.
- Drop a Parmesan rind into the simmering broth for extra depth.
- Finish with a squeeze of lemon and black pepper to brighten it.
Variations
Use chicken or turkey meatballs for a lighter soup, add a handful of white beans for extra protein, or stir in a spoonful of pesto at the end. For a vegetarian bowl, swap the meatballs for small mushroom and lentil balls and use vegetable broth.
Serving ideas
Serve with crusty bread and a simple green salad. It is an easy starter for a holiday dinner as well as a weeknight meal, and it is a good soup to bring to a friend who needs a warm meal.
Storage
Refrigerate the soup for up to 4 days. For freezing, freeze the broth and meatballs without pasta for up to 3 months, thaw overnight, reheat and cook fresh pasta to add. Reheat gently and thin with a splash of broth or water if needed.
Recipe
Italian Wedding Soup: Tender Meatballs, Greens and Tiny Pasta
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 h
- Calories
- 340
Ingredients
Meatballs
Soup
Method
Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
Soak the breadcrumbs in the milk for 5 minutes, then mix with the beef, pork, egg, Parmesan, garlic and salt until just combined.
With wet hands roll the mixture into small balls about 1 inch (2.5 cm) wide and place them on the baking sheet.
Bake the meatballs for 15 to 18 minutes until cooked through and lightly golden.
Meanwhile heat the olive oil in a large pot and cook the onion, carrot and celery for 6 minutes until softened, then add the garlic for 1 minute.
Add the broth, bring to a boil, then simmer for 10 minutes.
Add the pasta and cook according to the package time, usually 7 to 8 minutes.
Stir in the meatballs and greens and simmer for 3 to 4 minutes until the greens are tender.
Add the lemon juice, season with salt and pepper, and serve with extra Parmesan.
Tips
- Add the pasta separately if you plan to store leftovers.
- Drop in a Parmesan rind while the broth simmers for deeper flavour.
Nutrition per serving
- Calories
- 340
- Protein
- 24 g
- Carbs
- 20 g
- Fat
- 18 g
- Fiber
- 3 g
Estimated values, for information only.
Vitamins and minerals per serving
- Vitamin B1254%
- Zinc30%
- Vitamin A24%
Share of an adult’s daily value (FDA). Estimated from the main ingredients using USDA data, ignoring cooking losses; for information only. What do I need each day?
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