How to Make Italian Wedding Soup
October 27, 2020. Cold and rainy. Italian Wedding Soup.
Jump to RecipeThis is a recipe I’ve made countless times over the years. It’s quick, easy and perfect when you want something hot and tasty in under an hour. The original inspiration recipe was from AllRecipes.com. I love that the original poster said “No wedding needed”! Lol! Since then, I have made changes and upgrades to the soup recipe, which I am sharing here with you.
If you have never eaten a bowl of American Italian Wedding soup before, you have just got to try it! It’s a delicious soup typically filled with meatballs, veggies,and pasta. I love that the beef meatballs are small and cooks up in a flash. You can use either homemade stock or ready made stock for this recipe. Adding a sprig of fresh herb really adds something to the soup. My preferred herb is oregano from my garden, but feel free to substitute with your favorite herb. Also, adding pasta to the soup really makes it hearty and you can eat it on its own or yummy with bread like the cottage loaf or easy no knead bread.
The recipe is very forgiving and you can season it the way you like it. I constantly make adjustments to the recipe based on what I have in my fridge and pantry. There are really 3 parts to the soup. First, you make the meatballs. Next, you prepare the broth, and finally, cooking the whole thing together with the veggies. It’s a quick and tasty soup to make from scratch and an excellent recipe to have on your cooking rotation. Without further ado, let’s make soup!
Ingredients
Here are the list of items, roughly in the order they will be used:
1 lb. lean beef, minced
2 large eggs
1/4 cup dry bread crumbs (plain or panko)
2 Tbsp. Parmesan cheese, grated + more for topping soup
1 Tbsp. dried parsley (or dried basil)
1 Tbsp. onion flakes
salt and pepper, to taste
1 Tbsp. olive oil
6 cloves garlic
1 white onion, thinly sliced
6 cups chicken broth & 3 sprigs of fresh oregano (or your preferred shape)
2 cups pasta (your preferred shape)
3 large carrots, sliced
4 large handful baby spinach
You will also need a large soup or stock pot to make the soup.
Making Italian Wedding Soup
Meatballs
In a large bowl, combine minced meat, egg, bread crumbs, cheese, parsley, onion flakes, salt and pepper. Mix well. Next, pinch and shape into small meatballs approx. 1 inch (2-3 cm). When done, set aside.
Broth
In large soup pot, heat up olive oil. Then, add garlic and onions. Lightly sauté till fragrant, about 1 to 2 minute. Add in chicken stock and sprigs of fresh oregano. Bring the whole mixture to a boil.
Putting Italian Wedding Soup Together
Next, stir in pasta and carrots. Cook until pasta is ready, about 6 to 10 minutes (depending on shape). Then, lower heat to medium and add in meatballs. Cook for 3-5 minutes, stirring frequently. Finally, add baby spinach and cook for another minute until the spinach is wilted.
Your soup is ready. Ladle into bowls and served topped with grated parmesan cheese if you like. Buon Appetito!
Notes on Italian Wedding Soup
I’ve always wondered why this soup is called Italian Wedding Soup. I learned that this soup originated from Naples and the original name is “minestra maritata” which roughly translates to Married Soup. The marriage here refers to the wonderful harmony of veggies and meat which makes a great dish. The original soup is considered a peasant dish, mostly made from leftover meats, boiled in a broth and then combined with whatever veggies that are available – typically chicory, chard, lettuce, cabbage, escarole, endive, or spinach. It has since been adapted to the American Italian culture. The American version has smaller meatballs, less veggies and typically has pasta added.
Curious and want to read more about Italian soups? Check out these => https://www.greatitalianchefs.com/features/traditional-italian-soup-dishes
Italian Wedding Soup
Equipment
- Large soup pot
Ingredients
- 1 lb lean beef, minced
- 2 large eggs
- 1/4 cup dry bread crumbs
- 2 Tbs Parmesan cheese, grated + more for topping soup
- 1 Tbs dried parsley (or dried basil)
- 1 Tbs onion flakes
- salt and pepper, to taste
- 1 Tbs olive oil
- 6 cloves garlic
- 1 white onion, thinly sliced
- 6 cups chicken broth
- 3 sprigs fresh oregano or herb of your choice
- 2 cups pasta (your prefered shape)
- 3 large carrots, sliced
- 4 large handful baby spinach
Instructions
- Start by making the meatballs. In a large bowl, combine minced meat, egg, bread crumbs, cheese, parsley, onion flakes, salt and pepper. Mix well. Pinch and shape into small meat balls approx 1 inch (2-3 cm). Set aside.
- In large soup pot, heat up olive oil. Add garlic and onions. Lightly saute till fragrant, about 1 to 2 minute. Add in chicken stock. Add sprigs of oregano. Bring to boil. Stir in pasta and carrots. Cook until pasta is ready, about 6 to 10 minutes (depending on shape). Lower heat to medium and add in meatballs. Cook for 3-5 minutes, stirring frequently. Finally add baby spinach and cook for another minute until the spinach is wilted. Your soup is ready. Ladle into bowl and served topped with grated parmesan cheese. Buon Appetito!
Notes
More Fab Flavors:
If you still can’t get enough of soups, try out this quick and easy Tomato Carrot Soup => How to Make Quick & Easy Tomato Carrot Soup!
For a hearty and spicy meal, check out this delicious lamb curry => Jacques Pepin’s Amazing Spicy Lamb Curry with Apples and Potatoes
Have you tried to make Eggplant Parmesan in these fun fabn-shape a la Hasselback style? Check it out here => How to make Fan-Shaped Eggplant Parmesan
In the mood for some tasty and fancy looking rolls? Try these Elegant Russian Lace Rolls. They will add a festive touch to your table => How to Make Elegant Russian Lace Rolls!
