The Classic Italian Wedding Soup Comfort in a Bowl

Classic Homemade Italian Wedding Soup

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Preparation time:45 Mins

Cooking time:45 Mins

Servings:8 servings

Ingredients:

• 8 oz (225g) Lean Ground Beef (85/15 recommended)
• 8 oz (225g) Ground Pork
• 1 large Egg, lightly beaten
• ½ cup (50g) Panko Breadcrumbs
• ½ cup (60g) Finely grated Parmigiano-Reggiano, plus more for garnish
• 1 Tbsp Fresh flat-leaf parsley, finely chopped
• 2 cloves Garlic, minced
• ½ tsp Kosher salt
• ¼ tsp Freshly ground black pepper
• 2 Tbsp Extra Virgin Olive Oil
• 1 large Yellow onion, diced finely
• 2 Carrots, peeled and diced finely
• 2 Celery stalks, diced finely
• 10 cups (2.4 Litres) High-quality Chicken Stock (low sodium)
• ½ tsp Dried Italian seasoning blend
• Kosher salt and freshly ground black pepper, to taste
• 1 cup (180g) Acini di Pepe or Orzo pasta
• 1 large head Escarole (or 10 oz/280g fresh spinach), washed and coarsely chopped
• Pinch of Nutmeg (optional)

Instructions:

• Combine Ingredients: In a mixing bowl, gently combine the ground beef, ground pork, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Do not overmix.
• Roll and Chill: Roll the mixture into tiny balls, roughly ¾ inch (2 cm) in diameter, yielding about 40–50 meatballs. Place them on a baking sheet and refrigerate for at least 15 minutes to help them hold their shape.
• Sauté Aromatics (Mirepoix): Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until the vegetables are softened and the onions are translucent.
• Deglaze and Season: Stir in the Italian seasoning. Pour in 1 cup of the chicken stock and scrape up any flavorable bits stuck to the bottom of the pot. Cook for 2 minutes.
• Add Stock: Pour in the remaining 9 cups of chicken stock. Bring the mixture to a gentle, steady simmer (do not boil aggressively). Taste and adjust the seasoning if necessary.
• Poach Meatballs: Gently drop the chilled meatballs into the simmering broth. Do this in small batches to maintain the stock temperature.
• Simmer Meatballs: Reduce the heat slightly and simmer uncovered for 8–10 minutes until the meatballs float and are cooked through (internal temperature 165°F/74°C).
• Add Pasta: Stir in the Acini di Pepe or Orzo pasta. Cook according to package directions, typically 6–8 minutes, until al dente.
• Add Greens: Stir in the chopped escarole (or spinach) and the pinch of nutmeg. Simmer for 3–4 minutes until the greens are wilted and tender (1 minute if using spinach).
• Final Check: Taste the broth one last time. Adjust salt, pepper, or add a dash of fresh lemon juice for brightness, if desired.
• Rest and Serve: Remove from the heat and let the soup rest for 5 minutes before serving into bowls. Garnish liberally with freshly grated Parmigiano-Reggiano.

Nutrition Facts

Calories	1268 kcal
Protein	18.3 g
Fat	25.3 g
Carbs	52.9 g
Fiber	12.8 g
Sodium	319 mg

Recipe Info

Category	Main Course, Soup
Cuisine	Italian

The True Meaning of Minestra Maritata : Married Flavors

If you’ve only ever encountered Italian Wedding Soup in a can, prepare to be amazed. The authentic, deeply flavorful version we are making today goes by its rightful Italian name: Minestra Maritata . This translates literally as "married soup," not because it's reserved for celebratory nuptial dinners, but because it celebrates the perfect, harmonious "marriage" of the primary ingredients: savory, protein-rich meat and fresh, sturdy green vegetables, both simmering gently in a rich, savory broth. This balance of richness and brightness is what makes a proper Classic Italian Wedding Soup so incredibly comforting and truly nourishing. Our goal is to guide you in creating a hearty, robust bowl that captures the soul of traditional Italian home cooking.

Why Authentic Italian Wedding Soup is a Must-Try

The difference between a pedestrian soup and a truly memorable bowl of Minestra Maritata lies entirely in the details and the quality of the foundation. This dish is the epitome of simple ingredients working together flawlessly. We focus on building deep flavor layers from the start, ensuring every spoonful offers complexity rather than relying on heavy cream or unnecessary fats.

Dispelling the Myth: What the 'Wedding' Truly Means

Many assume this soup is a specialty reserved for formal Italian weddings, but the name refers purely to the culinary synergy. In the Campania region of Italy, where the soup originated, the marriage is between the bitter winter greens and the succulent, often pork-based, meatballs. When these elements—the slightly bitter escarole and the rich polpettine —mingle in the pot, they create a balanced flavor profile that is deeply satisfying. Mastering this Classic Italian Wedding Soup requires respecting that delicate interplay.

Achieving the Perfect Broth Base

The broth is the absolute soul of this recipe. While it may seem straightforward, cutting corners here will severely limit your final result. We require 10 cups (2.4 Litres) of high-quality, low-sodium chicken stock—ideally homemade, though an excellent store-bought option is acceptable. We begin the base by gently sweating a finely diced mirepoix—onion, carrots, and celery—in extra virgin olive oil for 8 to 10 minutes until translucent. This crucial step extracts their natural sugars and aromatic compounds, providing a sweet and savory foundation before the stock is even added.

The Secret to Tender, Flavorful Micro-Meatballs

The defining characteristic of this dish, aside from the greens, is the inclusion of small, delicate Italian wedding soup meatballs , known as polpettine . The size is key; they should be no larger than a marble (about ¾ inch or 2 cm). Our blend uses an even ratio: 8 oz (225g) of lean ground beef and 8 oz (225g) of ground pork. This combination provides both the necessary savory depth from the beef and the essential moisture and silkiness from the pork. Incorporating panko breadcrumbs, a beaten egg, minced garlic, fresh parsley, and a generous ½ cup of finely grated Parmigiano-Reggiano ensures the polpettine remain tender and exceptionally flavorful when gently poached in the simmering broth.

Sourcing the Essential Components for Superior Flavor

Creating a magnificent Homemade Italian Wedding Soup starts long before the pot hits the stove. Highlighting the freshness and quality of your Italian wedding soup ingredients is non-negotiable. We must carefully select ingredients that will hold up to the simmering process while contributing their unique textures and flavors.

Required Kitchen Tools for Seamless Preparation

While this is fundamentally a simple stove-top recipe, having the right equipment ensures efficiency, especially when dealing with miniature components. A large, heavy-bottomed stockpot or a 6-8 quart Dutch Oven is essential for maintaining even heat distribution during the long simmer. A large mixing bowl is needed for the meatball prep, and a simple baking sheet lined with parchment paper provides a temporary home for the 40–50 Italian wedding soup meatballs while they chill. Finally, using a small ice cream scoop or a measured tablespoon helps ensure uniform size when rolling the polpettine .

Selecting the Ideal Greens: Escarole vs. Spinach

The traditional choice for Minestra Maritata is escarole. Its broad, slightly chewy leaves and pleasant, mild bitterness perfectly contrast the rich meat and savory broth. We use one large head of washed and coarsely chopped escarole, simmering it for 3– 4 minutes until tender. If escarole is unavailable, 10 oz (280g) of fresh spinach is an excellent substitute, though spinach only requires about 60 seconds of cooking time until just wilted.

Crafting the Meatball Mix: Beef, Pork, and Seasoning Ratios

Precision in the meatball mixture is what separates the good from the great. We strictly adhere to the 8 oz beef to 8 oz pork ratio for optimal moisture and flavor. Beyond the meats, the mix requires ½ cup of panko (or fresh) breadcrumbs and ½ cup of grated Parmesan.

We season this mix simply with ½ teaspoon of salt, ¼ teaspoon of pepper, and 2 cloves of finely minced garlic. The secret here is to mix everything gently until just combined; overworking the mixture results in tough, dense meatballs.

Choosing the Right Miniature Pasta Shape (Acini di Pepe, Orzo)

The delicate nature of the broth and the micro-meatballs demands a specific type of accompaniment: tiny pasta for Italian wedding soup . The ideal choices are Acini di Pepe (peppercorn pasta) or Orzo. Both are small enough not to dominate the dish but substantial enough to add body and carbohydrate richness. One cup (180g) of dry pasta is incorporated directly into the simmering broth and cooked until al dente , usually taking 6– 8 minutes.

Non-Negotiable Pantry Staples for the Broth

Beyond the core meats and vegetables, success relies on the quality of the supporting cast. We insist on using extra virgin olive oil for sautéing and incorporating a dried Italian seasoning blend for aromatic complexity.

Crucially, a tiny, often overlooked ingredient that elevates the dish is a pinch of fresh nutmeg, stirred in with the greens right at the end to brighten the overall flavor profile.

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Step-by-Step Guide to Assembling Your Classic Italian Wedding Soup

The assembly process is divided into logical phases, ensuring maximum flavor extraction at each step. First, the meatball mixture must be prepared, rolled, and chilled for at least 15 minutes to help them hold their shape. Next, the broth foundation is built by softening the aromatics. Finally, we move to the heat, bringing the stock to a gentle simmer before introducing the meatballs. Once they float, the cooking vessel is ready to receive the pasta and, ultimately, the greens. This methodical approach ensures the correct texture for every component of this Easy Italian Wedding Soup .

Mastering the Simmer: Timing and Temperature Control

Temperature control is paramount when preparing this Homemade Italian Wedding Soup . We never want the broth to reach a rolling boil, as this can break down the delicate meatballs and make the finished soup cloudy. A steady, gentle simmer is essential for coaxing the deepest flavors from the ingredients and cooking the polpettine perfectly.

Prepping the Meatballs: Rolling and Quick Searing

After the 15-minute chill, which solidifies the structure of the polpettine , the next step is poaching. Instead of searing, we gently drop the small meatballs directly into the simmering broth in small batches. This prevents the stock temperature from dropping too drastically and allows the meatballs to poach evenly. They require only 8– 10 minutes; they are done when they rise to the surface of the liquid.

Infusing the Broth: Aromatics and Foundation Building

The pre-simmer process is vital for the infusion. After sautéing the carrots, celery, and onion, we deglaze the pot with just 1 cup of the chicken stock, scraping up any caramelized brown bits stuck to the bottom. This ensures all the savory flavor developed during the sautéing stage is integrated into the liquid base.

Once the remaining 9 cups of stock and the Italian seasoning are added, the broth is brought just to a simmer, checked for initial seasoning adjustments, and made ready to receive the protein.

When to Introduce the Greens and Pasta

Timing the additions is crucial to avoid mushy pasta or overcooked greens. Once the meatballs are fully cooked (8– 10 minutes in), the pasta—the Acini di Pepe or Orzo—is stirred in. It should cook for 6– 8 minutes until it reaches an al dente stage. Immediately following the pasta, the chopped escarole (or spinach) is introduced, along with that vital pinch of nutmeg. The escarole needs 3– 4 minutes to wilt and become tender; spinach, being more delicate, needs only one minute.

Final Touches: Parmesan Rind and Flavor Adjustment

For an even richer layer of flavor, consider dropping a discarded Parmesan rind into the broth at the start of the simmer (remove before serving). Once the soup is fully cooked, remove it from the heat and perform a final taste test. Adjust salt and pepper as needed.

A small dash of fresh lemon juice at this stage can provide a welcome lift and brightness, balancing the savory richness of the pork and beef. Allow the soup to rest for five minutes before serving to let the flavors meld completely.

Customizing Your Italian Wedding Soup Experience

One of the joys of mastering the Italian Wedding Soup Recipe is the ability to adapt it to dietary needs or preferences without sacrificing the authentic flavor profile. This Easy Italian Wedding Soup recipe serves as an excellent canvas for minor modifications, whether you're dealing with dietary restrictions or simply seeking a spicier kick. For those who enjoy heat, ¼ teaspoon of red pepper flakes added alongside the Italian seasoning will introduce a gentle, warming background spice. If you need a completely gluten-free version, simply substitute the panko breadcrumbs in the meatballs with finely ground almond meal or use rice-based pastina instead of the traditional wheat pasta.

Storage, Reheating, and Nutritional Breakdown

This soup yields 8 generous servings and manages to be both hearty and relatively balanced, providing estimated calories between 280–320 kcal per serving, alongside 24–28g of protein. Understanding how to handle leftovers is key, particularly concerning the pasta.

Make-Ahead Strategies: Storing Components Separately

The greatest challenge with soup containing pasta is the inevitable liquid absorption during storage, leading to a diminished broth volume and swollen pasta. To avoid this, if you plan on having significant leftovers, cook the Acini di Pepe or Orzo entirely separately (in salted water, not the broth). Store the cooked pasta and the finished soup base separately. When ready to serve, reheat the broth and add a handful of the pre-cooked pasta to each bowl, ensuring the best possible texture and flavor preservation.

Simplified Prep: Adapting This Recipe for the Slow Cooker

While this is typically a stove-top recipe, the broth base can be significantly simplified using a slow cooker. You can sauté your mirepoix separately and then transfer it, along with the chicken stock and seasonings, to the slow cooker on low heat. Add the chilled polpettine during the final hour of cooking. Because the pasta and greens require quick cooking, they must be added to a portion of the hot broth moved to the stove just before serving, or added to the slow cooker only 10– 15 minutes before the desired completion time.

Lighter Variations: Substituting Chicken or Turkey for Red Meat

For a reduced-fat variation, substituting the ground beef and ground pork mixture with 1 lb (450g) of ground turkey or chicken is perfectly acceptable. Keep in mind that poultry tends to be much leaner, which can result in drier meatballs.

To counteract this, ensure you use the full ½ cup of grated Parmigiano-Reggiano and consider adding an extra tablespoon of breadcrumbs soaked in a splash of milk for added moisture.

Serving Suggestions and Garnish Enhancements

To complete the meal, serve the Minestra Maritata piping hot in wide bowls. The classic garnish is a liberal shaving of fresh Parmigiano-Reggiano. The textural combination of this savory soup is best balanced by a simple, crusty accompaniment, such as rustic Italian bread or garlicky focaccia, perfect for soaking up the rich broth. For a complete meal, pair the soup with a light, acidic side salad—like arugula dressed simply with lemon and olive oil—to cut through the savory depth.