Italian Wedding Soup, or minestra maritata, is a timeless dish that embodies the essence of comfort cooking. Its name doesn’t originate from matrimonial celebrations, but rather from the “wedding” or perfect pairing of greens and meat. This dish has been cherished across Italian-American homes for its simplicity and heartwarming flavors, making it a household favorite for decades.
Imagine gathering around a steaming bowl of this soul-soothing soup on a crisp winter evening, the aroma of savory meatballs mingling with fresh vegetables and delicate pasta. Each spoonful is a perfect balance of textures and flavors, rich in heritage and love. My family has made variations of this recipe for years, adding our own tweaks depending on the season or what ingredients were available. Today, I’m sharing a version that brings out the best of this traditional dish while keeping it approachable and adaptable for any home cook.
Why You’ll Love This Recipe
- Unforgettable Flavor: The robust meatballs, savory broth, tender pasta, and vibrant greens come together to create a dish that’s as nourishing as it is delicious.
- A Comfort Food Staple: Perfect for cold evenings or when you crave a bowl of warm, wholesome goodness. It’s like a hug in a bowl!
- Customizable Ingredients: This recipe allows for ingredient swaps, so you can make it your own. Swap the kale for spinach or the acini de pepe for orzo—there’s no wrong way to enjoy it.
- Family-Friendly Meal: Kids and adults alike will love this soup. The tiny pasta shapes are fun to eat, and the savory meatballs add a familiar, comforting touch.
Ingredients You’ll Need
For the Meatballs:
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 1/2 lbs ground beef
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 3 tablespoons minced Italian parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
For the Soup:
- 1 tablespoon olive oil
- 4 oz turkey ham, diced
- 1 yellow onion, diced
- 2 large carrots, diced
- 3 celery ribs, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken stock
- 1 cup acini de pepe pasta
- 5 oz baby kale
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- Finely grated Parmesan, for serving
- Kosher salt and freshly cracked black pepper, to taste
How to Make Italian Wedding Soup
Step 1: Prepare the Meatballs
Start by making the heart of the soup—those tender, flavorful meatballs. In a large mixing bowl, combine the egg, Parmesan cheese, and breadcrumbs. Let this mixture sit for about 10 minutes to absorb moisture. This step is key to keeping your meatballs moist and tender. Add the ground beef, tomato paste, garlic, parsley, salt, and pepper. Gently mix the ingredients with your hands until just combined. Avoid overmixing, as it can make the meatballs dense.
Roll the mixture into small meatballs, about 1 inch in diameter. For uniformity, use a small cookie scoop or teaspoon. Arrange them on a parchment-lined baking sheet.
Step 2: Cook the Meatballs
Preheat your broiler and position a rack in the upper third of your oven. Broil the meatballs for 6–8 minutes, keeping a close watch to ensure they don’t overcook. Once browned and cooked through, set them aside.
Step 3: Sauté the Turkey Ham and Vegetables
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the diced turkey ham and cook for 6–7 minutes, stirring occasionally, until it crisps up. Use a slotted spoon to transfer the turkey ham to a plate, leaving the rendered fat in the pot.
Next, add the onion, carrots, and celery to the pot. Sauté for 3–4 minutes, or until the vegetables start to soften. Stir in the dried oregano and basil, letting their fragrant oils bloom for about 1 minute.
Step 4: Build the Soup Base
Pour the chicken stock into the pot, scraping up any browned bits from the bottom for added flavor. Return the meatballs and crispy turkey ham to the pot. Cover and let the soup simmer gently for about 10 minutes. This allows the flavors to meld beautifully.
Step 5: Add Pasta and Greens
Stir in the acini de pepe pasta and continue simmering for 8 minutes, or until the pasta is tender. Add the baby kale, lemon zest, and lemon juice. Stir until the kale wilts and brightens the soup with its vibrant green color. Season with salt and freshly cracked black pepper to taste.
Step 6: Serve with Love
Ladle the soup into bowls, top with finely grated Parmesan, and serve immediately. Pair with crusty bread or a side salad for a complete meal.
Helpful Tips
- Perfect Meatballs: If you’re short on time, you can prepare the meatballs ahead of time and freeze them. Just thaw and cook as needed!
- Stock Matters: Use a high-quality chicken stock for the best flavor. Homemade or store-bought works well, but choose low-sodium to control the saltiness of the dish.
- Add More Veggies: Feel free to toss in zucchini, peas, or green beans for added nutrition and texture.
Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Notes
- Greens Options: Swap kale for spinach, Swiss chard, or escarole for variety.
- Pasta Substitutes: Try orzo, ditalini, or small shells if acini de pepe isn’t available.
- Broth Boost: Add a Parmesan rind while simmering for extra flavor.
- Make-Ahead Tip: Freeze uncooked meatballs for quick future prep.
- Serving Idea: Top with grated Parmesan and serve with crusty bread.
- Leftovers: Store pasta separately to prevent it from absorbing too much broth.
- Light Version: Use ground turkey or chicken and low-sodium broth.
- Flavor Enhancer: Finish with a squeeze of lemon for brightness.
Frequently Asked Questions
1. Can I use a different type of pasta?
Absolutely! Orzo, ditalini, or even small shells work well in place of acini de pepe.
2. Can I substitute the kale?
Yes, spinach or escarole are fantastic alternatives. They wilt beautifully into the soup and maintain the traditional feel of the dish.
3. How long does this soup keep?
Stored in an airtight container in the refrigerator, it lasts for up to 3 days. For longer storage, freeze the soup without the pasta and greens for up to 3 months.
Related Recipes
If you loved this comforting Italian Wedding Soup, you’ll adore these other hearty recipes:
Conclusion
Italian Wedding Soup is the ultimate expression of comfort and tradition. Whether it’s the tender meatballs, the flavorful broth, or the joyful mix of pasta and greens, this soup has something for everyone. It’s a celebration of simple ingredients coming together to create a meal that feels like home. Whether you’re new to the kitchen or a seasoned cook, this recipe will quickly become a favorite in your household. So grab a pot, gather your ingredients, and let the warmth of Italian Wedding Soup bring a little more joy to your table!
Print
Italian Wedding Soup
Description
Italian Wedding Soup, or minestra maritata, is a timeless dish that embodies the essence of comfort cooking. Its name doesn’t originate from matrimonial celebrations, but rather from the “wedding” or perfect pairing of greens and meat. This dish has been cherished across Italian-American homes for its simplicity and heartwarming flavors, making it a household favorite for decades.
Imagine gathering around a steaming bowl of this soul-soothing soup on a crisp winter evening, the aroma of savory meatballs mingling with fresh vegetables and delicate pasta. Each spoonful is a perfect balance of textures and flavors, rich in heritage and love. My family has made variations of this recipe for years, adding our own tweaks depending on the season or what ingredients were available. Today, I’m sharing a version that brings out the best of this traditional dish while keeping it approachable and adaptable for any home cook.
Ingredients
For the Meatballs:
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 1/2 lbs ground beef
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 3 tablespoons minced Italian parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
For the Soup:
- 1 tablespoon olive oil
- 4 oz turkey ham, diced
- 1 yellow onion, diced
- 2 large carrots, diced
- 3 celery ribs, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken stock
- 1 cup acini de pepe pasta
- 5 oz baby kale
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- Finely grated Parmesan, for serving
- Kosher salt and freshly cracked black pepper, to taste
Instructions
Step 1: Prepare the Meatballs
Start by making the heart of the soup—those tender, flavorful meatballs. In a large mixing bowl, combine the egg, Parmesan cheese, and breadcrumbs. Let this mixture sit for about 10 minutes to absorb moisture. This step is key to keeping your meatballs moist and tender. Add the ground beef, tomato paste, garlic, parsley, salt, and pepper. Gently mix the ingredients with your hands until just combined. Avoid overmixing, as it can make the meatballs dense.
Roll the mixture into small meatballs, about 1 inch in diameter. For uniformity, use a small cookie scoop or teaspoon. Arrange them on a parchment-lined baking sheet.
Step 2: Cook the Meatballs
Preheat your broiler and position a rack in the upper third of your oven. Broil the meatballs for 6–8 minutes, keeping a close watch to ensure they don’t overcook. Once browned and cooked through, set them aside.
Step 3: Sauté the Turkey Ham and Vegetables
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the diced turkey ham and cook for 6–7 minutes, stirring occasionally, until it crisps up. Use a slotted spoon to transfer the turkey ham to a plate, leaving the rendered fat in the pot.
Next, add the onion, carrots, and celery to the pot. Sauté for 3–4 minutes, or until the vegetables start to soften. Stir in the dried oregano and basil, letting their fragrant oils bloom for about 1 minute.
Step 4: Build the Soup Base
Pour the chicken stock into the pot, scraping up any browned bits from the bottom for added flavor. Return the meatballs and crispy turkey ham to the pot. Cover and let the soup simmer gently for about 10 minutes. This allows the flavors to meld beautifully.
Step 5: Add Pasta and Greens
Stir in the acini de pepe pasta and continue simmering for 8 minutes, or until the pasta is tender. Add the baby kale, lemon zest, and lemon juice. Stir until the kale wilts and brightens the soup with its vibrant green color. Season with salt and freshly cracked black pepper to taste.
Step 6: Serve with Love
Ladle the soup into bowls, top with finely grated Parmesan, and serve immediately. Pair with crusty bread or a side salad for a complete meal.
Notes
- Greens Options: Swap kale for spinach, Swiss chard, or escarole for variety.
- Pasta Substitutes: Try orzo, ditalini, or small shells if acini de pepe isn’t available.
- Broth Boost: Add a Parmesan rind while simmering for extra flavor.
- Make-Ahead Tip: Freeze uncooked meatballs for quick future prep.
- Serving Idea: Top with grated Parmesan and serve with crusty bread.
- Leftovers: Store pasta separately to prevent it from absorbing too much broth.
- Light Version: Use ground turkey or chicken and low-sodium broth.
- Flavor Enhancer: Finish with a squeeze of lemon for brightness.