Italian Wedding Soup
A light but hearty Italian soup with tender mini meatballs, leafy greens, and small pasta in a clear, flavourful chicken broth.
Details
Ingredients
- Mini Meatballs:
- 250g ground beef
- 250g Italian sausage, casings removed
- 1/3 cup breadcrumbs
- 1/4 cup Parmesan, grated
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- Soup:
- 8 cups chicken broth
- 1 cup acini di pepe or orzo pasta
- 4 cups fresh spinach or escarole, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tbsp olive oil
- Parmesan cheese, for serving
- Salt and pepper
Instructions
- 1
Make meatballs: Combine ground beef, sausage, breadcrumbs, Parmesan, egg, garlic, and parsley. Roll into 1-inch balls (about 40 total).
- 2
Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
- 3
Add chicken broth and bring to a boil.
- 4
Gently drop in the meatballs and pasta. Simmer for 10-12 minutes until meatballs are cooked through and pasta is tender.
- 5
Stir in spinach and cook for 2 minutes until wilted. Season with salt and pepper.
- 6
Serve with a generous shower of Parmesan cheese.
About This Recipe
A beloved classic with roots in Southern Italian tradition, Italian Wedding Soup, or "Minestra Maritata" (married soup), truly celebrates the harmonious "marriage" of flavors between tender meats and vibrant greens. This isn't a soup typically served at weddings, but rather a testament to how perfectly these seemingly disparate ingredients complement each other within a rich, clear broth. What sets this version apart is the meticulous crafting of the mini meatballs—a blend of ground beef and flavorful Italian sausage, seasoned with Parmesan, garlic, and parsley, ensuring a succulent bite in every spoonful. The key to its comforting appeal lies in building a robust flavor base with a classic mirepoix, allowing the vegetables to gently meld before introducing the chicken broth. Adding small pasta like acini di pepe or orzo thickens the soup just enough, providing delightful texture without overwhelming the delicate broth. The final flourish of fresh spinach or escarole wilts beautifully, contributing a touch of bitterness and vital nutrients. While wonderfully satisfying on its own, a sprinkle of fresh Parmesan and a side of crusty Italian bread are essential accompaniments.
Tips & Tricks
- • To achieve perfectly tender and uniform meatballs, gently mix the ingredients and roll them no larger than 1/2 inch in diameter; this ensures they cook quickly and evenly in the simmering broth.
- • If traditional escarole is unavailable, feel free to substitute with baby kale or even Swiss chard, which will provide a similar leafy green texture and a pleasant, mild bitterness.
- • For the best texture, cook the small pasta separately to al dente, drain, and then add it directly to individual bowls before ladling in the hot soup, preventing it from becoming mushy if stored.
- • Serve this comforting Italian Wedding Soup with a generous grating of fresh Parmesan cheese and a side of warm, crusty focaccia bread or a rustic baguette, perfect for soaking up the savory broth.
Nutrition Facts
Per serving (approximate)