Rhiannon Hendricks
Italian wedding soup is a hearty dish consisting of meatballs, vegetables, and pasta in a rich broth. The soup's name comes from the Italian phrase minestra maritata, which translates to married soup, referring to the harmonious combination of its ingredients and flavours. While the traditional recipe calls for chicken broth, meatballs made from beef and pork, and vegetables such as escarole and carrots, there are many variations. For instance, ground turkey can be used instead of beef, spinach can replace escarole, and any small pasta can be substituted for orzo. Italian wedding soup is a versatile dish that can be made on the stovetop, in a Crock-Pot, or an Instant Pot, and it can be frozen for quick and satisfying meals.
| Characteristics | Values |
|---|---|
| Ingredients | Meatballs, vegetables, pasta, broth |
| Meatball ingredients | Beef, pork, egg, breadcrumbs, parmesan, parsley, oregano, salt, pepper, chives, sage, garlic, basil, onion powder |
| Meat alternatives | Lean beef, lean pork, ground turkey, plant-based Impossible Meatballs, Italian sausage |
| Vegetable ingredients | Spinach, kale, endive, escarole, carrots, onions, celery |
| Pasta ingredients | Acini di pepe, orzo, ditalini, pastina (stars), macaroni, shells |
| Broth ingredients | Chicken broth, wine, parmesan rind, basil, hot sauce, Worcestershire sauce, mustard powder |
| Other ingredients | Olive oil, chicken bullion |
| Kitchen equipment | Stove top, Crock Pot, Instant Pot, oven, non-stick skillet, soup pot, roasting rack, baking sheet, food processor |
| Recipe steps | Sear the meatballs, cook the pasta separately, add ingredients to the broth, simmer |
| Serving suggestions | Parmigiano Reggiano, parmesan, warm dinner roll, no-knead bread, olive oil bread dip |
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What You'll Learn
Italian Wedding Soup ingredients
Italian wedding soup is a hearty, comforting dish that combines meatballs, vegetables, pasta, and broth. The soup gets its name from the Italian phrase "minestra maritata", which means "married soup", referring to the marriage of its ingredients and flavours. While the soup traditionally contains chicken broth, meatballs, vegetables, and pasta, there are many variations to this classic dish.
Meatballs
The meatballs in Italian wedding soup are typically made with a combination of ground beef and pork, although some recipes suggest substituting ground turkey for a leaner option. The meatballs are seasoned with various ingredients, such as eggs, bread crumbs, Parmesan cheese, basil, oregano, parsley, onion powder, chives, sage, and garlic. To enhance the flavour and texture of the meatballs, fresh herbs and fresh bread crumbs are preferred. The meatballs are then shaped into small, bite-sized portions before being browned in olive oil or baked in the oven.
Vegetables
The vegetables in Italian wedding soup can vary depending on preference. Commonly used vegetables include spinach, escarole, kale, endive, carrots, onions, and celery. Spinach is a popular choice due to its quick cooking time and ability to add colour to the soup. However, other leafy greens such as kale, endive, or escarole can also be used, providing a slightly different flavour and texture.
Pasta
The pasta used in Italian wedding soup is typically small in size to complement the other ingredients. Acini di pepe, which are tiny round pasta balls, are often the first choice as they do not overpower the other ingredients. However, other small pasta shapes such as orzo, ditalini, pastina stars, macaroni, small shells, or even mini penne can be used as substitutes. Cooking the pasta separately until al dente helps ensure it does not become mushy or absorb too much broth during storage.
Broth
The broth used in Italian wedding soup is typically chicken broth, although some recipes suggest using homemade chicken stock for enhanced flavour. To add a savoury twist, a Parmesan rind can be simmered with the soup, and fresh basil can be added for an extra herby flavour. For those who prefer a kick, flavour enhancers such as hot sauce, Worcestershire sauce, and mustard powder can be added in small amounts.
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How to make Italian Wedding Soup
Italian wedding soup is a hearty, comforting dish that works as both a starter or main course. It is a perfect balance of tender meatballs, fresh vegetables, and tiny pasta simmered in a rich, savory broth. The name comes from the Italian phrase "minestra maritata", or "married soup", referring to the way the flavours combine.
To make Italian wedding soup, you'll first want to make the meatballs. Combine ground beef and pork with breadcrumbs, parsley, oregano, parmesan, egg, salt, and pepper. Shape the mixture into small meatballs, about 3/4 inch to 1 inch in diameter. Heat olive oil in a large skillet over medium-high heat and brown the meatballs in batches, turning occasionally, for about 2-4 minutes. Remove the meatballs from the skillet and set aside.
Next, you'll build the soup's flavourful base. Add onion, carrot, and celery to the skillet and sauté until softened. Add garlic and Italian seasoning and cook for another minute. Pour in chicken broth and bring the mixture to a boil. At this point, you can add greens like spinach, kale, or escarole, and pasta if using. Stir everything together and simmer gently.
Finally, add the cooked meatballs back into the soup and simmer until they're warmed through. Taste the soup and adjust the seasoning as needed. Ladle the soup into bowls and serve with grated parmesan cheese on top.
Italian wedding soup can be made on the stovetop or in a crockpot, and it's a great dish to make in bulk and freeze for quick, satisfying meals.
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Storing and reheating Italian Wedding Soup
Italian wedding soup is a delicious and hearty dish that can be enjoyed as a complete meal. When it comes to storing and reheating this soup, there are some important tips to keep in mind to ensure the soup stays fresh and tasty. Here is a guide to help you properly store and reheat Italian wedding soup:
When storing Italian wedding soup, it is important to let it cool down before transferring it to airtight containers. Divide the soup into portions and store them in containers that have tight-fitting lids. Glass or plastic containers are both suitable options. Ensure the containers are labelled with the date and content. Italian wedding soup can be stored in the refrigerator for 3 to 4 days.
For longer storage, you can freeze Italian wedding soup. Again, let the soup cool down before transferring it to freezer-safe containers or bags. Leave about an inch of headspace in the containers to allow for expansion during freezing. Label and date the containers, and store them in the freezer for up to 2 months.
To reheat Italian wedding soup from the refrigerator, simply transfer the desired portion to a saucepan and heat it over medium heat until simmering. Stir occasionally to ensure even heating. If the soup is too thick, you can add a little water or broth to thin it out.
When reheating from frozen, let the soup thaw overnight in the refrigerator before transferring it to a saucepan and heating it over medium heat. Alternatively, you can place the frozen block of soup in a microwave-safe bowl and defrost it using the defrost setting, stirring occasionally, before heating it until simmering.
It is important to note that Italian wedding soup typically includes meatballs, pasta, and vegetables. When storing and reheating, ensure that these components are stored together with the broth. This helps maintain the integrity of the soup and ensures that the pasta doesn't become too soft or mushy.
With these tips in mind, you can enjoy your Italian wedding soup over several meals, making it a convenient and tasty option for meal prep or leftovers. Remember to practise food safety by consuming the soup within the recommended storage times and ensuring thorough reheating.
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Italian Wedding Soup variations
Italian Wedding Soup is a hearty Italian soup that combines meatballs, vegetables, broth, and pasta. While the soup traditionally includes beef meatballs, there are many variations that use different types of meat or plant-based alternatives.
Some recipes call for ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder to be combined and shaped into small meatballs. However, others suggest using a combination of ground beef and pork, or even ground chicken, turkey, veal, or Italian sausage for added spice and flavour. For a vegan option, one could use plant-based sausage and "beef" alternatives, along with a flax egg and vegan Parmesan.
The soup's vegetables also vary, with common choices including carrots, celery, onions, and escarole—a broad-leafed, less bitter form of endive. Other greens such as kale, spinach, Swiss chard, or collard greens can also be used.
While the type of pasta used in Italian Wedding Soup is flexible, it is typically small in size. Options include orzo, ditalini, acini di pepe, pastina, macaroni, or even pearl couscous.
The broth used in the soup is typically chicken or beef-based, though some recipes suggest using vegetable or chicken bouillon. To enhance the flavour, dry white wine, bay leaves, or Italian seasoning can be added. Additionally, Parmesan rind can be simmered with the soup for added savouriness.
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Italian Wedding Soup's history
Italian wedding soup, known in Italian as minestra maritata, is a soup consisting mainly of green vegetables and meat in chicken broth. It is popular in the United States, where it is a staple in many Italian restaurants and diners. Despite its name, Italian wedding soup is not traditionally served at weddings, and its origins are unrelated to wedding ceremonies.
The name "Italian wedding soup" comes from the mistranslation of the Italian phrase "minestra maritata", which means "married soup" or "wedded broths". The marriage refers to the combination of vegetables and meat in the soup, rather than a wedding ceremony. Some sources claim that minestra maritata was brought to Naples by the Spaniards, while others argue that it originated in Italy before that. Minestra maritata was originally a peasant dish from Naples made with whatever ingredients were available.
As Italians emigrated to the United States, minestra maritata evolved into what is now known as Italian wedding soup. The American version typically includes small meatballs, reflecting the bits of pork or chicken found in the classic minestra maritata. The American version also tends to include fewer vegetables, not due to a lack of preference for vegetables, but rather because of a lack of supply.
Italian wedding soup is now found on menus across the United States, from home kitchens to famous restaurants. It has become a beloved classic, with celebrity chefs creating their own variations.
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Frequently asked questions
Italian wedding soup is a hearty dish consisting of meatballs, vegetables, and pasta in a rich broth. The name comes from the Italian phrase "minestra maritata", which means "married soup", referring to the marriage of flavours.
Italian wedding soup typically contains ground beef or turkey, eggs, breadcrumbs, Parmesan, spinach, and pasta. The broth is usually chicken broth, but other broths can be used.
To make Italian wedding soup, first create the meatballs by combining ground beef, eggs, breadcrumbs, Parmesan, and onion powder. Shape the mixture into small meatballs. Next, boil the broth and add vegetables, pasta, and meatballs. Cook until the pasta is al dente.
