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Despite the name, Italian Wedding Soup (Minestra Maritata) isn’t actually served at Italian weddings! The term refers to the perfect “marriage” of savory meat and leafy greens in a flavorful broth. This comforting soup is loaded with tiny homemade meatballs, tender pasta, and hearty vegetables—perfect for cold weather or anytime you need a cozy bowl of goodness.
⏱️ Prep Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: ~1 hour
🍳 Equipment
- Large soup pot or Dutch oven
- Mixing bowls
- Sheet pan (optional, for browning meatballs)
- Slotted spoon
- Wooden spoon or ladle
🧾 Ingredients
For the Meatballs:
- 1 lb ground beef or a mix of beef and pork
- ⅓ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 clove garlic, minced
- 1 egg
- Salt and pepper, to taste
For the Soup:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups chicken broth (preferably low-sodium)
- ½ cup acini di pepe, orzo, or ditalini pasta
- 5 oz baby spinach, chopped escarole, or kale
- Salt and pepper, to taste
- Grated Parmesan, for serving
🧄 Ingredient Notes
- Meat: A beef/pork combo adds more flavor, but you can use all beef, turkey, or even chicken.
- Greens: Escarole is traditional, but spinach or kale are great alternatives.
- Pasta: Acini di pepe is classic, but other tiny pasta shapes like orzo work fine.
- Broth: Use a good-quality broth (or homemade) for the best taste.
👨🍳 Instructions
1. Make the Meatballs
- In a bowl, combine ground meat, breadcrumbs, cheese, parsley, garlic, egg, salt, and pepper.
- Mix gently until combined—don’t overwork.
- Roll into small ½ to ¾ inch balls (makes about 30–40 tiny meatballs).
Optional: Bake meatballs on a parchment-lined sheet at 400°F (200°C) for 12–15 minutes for extra flavor. Or, cook them directly in the soup.
2. Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Cook until softened, about 5–7 minutes.
- Add garlic and cook for 1 more minute.
3. Add Broth and Meatballs
- Pour in the chicken broth and bring to a gentle boil.
- Carefully add the raw or baked meatballs.
- Reduce heat to simmer and cook for 10–12 minutes, until meatballs are cooked through.
4. Add Pasta and Greens
- Add pasta and simmer until tender (usually 8–10 minutes, depending on type).
- Stir in chopped spinach or escarole. Simmer 2–3 more minutes until wilted.
- Taste and adjust salt and pepper as needed.
5. Serve
Ladle soup into bowls and top with grated Parmesan and a drizzle of olive oil if desired. Serve hot with crusty bread.
🍽️ Nutrition Facts (Approx. per serving, based on 6 servings)
- Calories: 400
- Protein: 25g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
💡 Tips & Variations
🔪 Tips:
- Smaller meatballs = better bite: Keep them small so they cook quickly and evenly.
- Make ahead: Freeze raw or cooked meatballs to speed up prep.
- Skim fat: After simmering, skim off excess fat if desired for a cleaner broth.
🥣 Variations:
- Low-carb: Skip the pasta and add extra veggies like zucchini or mushrooms.
- Cheesy twist: Stir in a handful of grated Pecorino or Parmesan before serving.
- Spicy: Add a pinch of red pepper flakes to the broth for heat.
- Egg drop style: Beat 1–2 eggs and slowly stir into the simmering soup for ribbons of egg (like in Chinese egg drop soup).
