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Italian Wedding Soup

November 13, 2013 (Last Updated: April 8, 2021)

Delicious and warming Italian Wedding Soup is perfect for lunch or as a starter to your favorite meal, guaranteed to warm your belly this season with chicken, meatballs, chicken broth, white wine, carrots, celery, spinach or kale, Romano cheese, Parmesan cheese, and fresh herbs.

The term “wedding soup” is a mistranslation of the Italian language phrase “minestra maritata (“married soup”),” which is a reference to the fact that green vegetables and meats go well together.

 

#Italian #Wedding #Soup #Recipe

The minestra maritata recipe, or Wedding Soup as we know it, is also prepared by Lazio and Campania’s families during the Christmas season (a tradition started from the Spanish domination of Italy to the present days). Some form of minestra maritata, was long popular in Toledo, Spain, before pasta became an affordable commodity to most Spaniards.

 

The modern Wedding Soup is quite a bit lighter than the old Spanish form, which contained more meats than just the meatballs of current Italian-American versions. The Wedding Soup’s contemporary version in restaurants and homes is quite a bit lighter than the old Spanish form, which contained more meats than just the meatballs of modern Italian-American versions.

 

 

 

Ingredients Needed for Italian Wedding Soup

 

Meatballs

  • 3/4 pound pork
  • One pound Italian sausage, casings removed
  • 2/3 cup fresh white breadcrumbs
  • Two teaspoons minced garlic (2 cloves)
  • Three tablespoons chopped fresh parsley leaves
  • 1/4 cup freshly grated Pecorino Romano
  • 1/4 cup freshly grated Parmesan, plus extra for serving
  • Three tablespoons milk
  • One extra-large egg, lightly beaten
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

 

 

Soup

  • Two tablespoons good olive oil
  • One cup minced yellow onion
  • One cups diced carrots (3 carrots), cut into 1/4 inch pieces
  • One cup chopped celery (2 stalks), cut into 1/4 inch pieces
  • Ten cups homemade chicken stock
  • 1/2 cup dry white wine
  • Kosher salt
  • freshly ground black pepper
  • above recipe for meatballs
  • Two Chicken breasts precooked and diced
  • Two tablespoons of chopped fresh basil
  • One tablespoon chopped fresh parsley
  • Twentyfour ounces baby spinach or kale washed and trimmed.

 

 

Method  for Italian Wedding Soup

  1. Preheat the oven to 350 degrees F.
  2. For the meatballs, place the ground pork, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, one teaspoon salt 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1/2 inch meatballs on a sheet pan lined with parchment paper. (The meatballs don’t have to be perfectly round.)
  3. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  4. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil.  Turn the burner down, simmer and cook for about 6 to 8 minutes.
  5. Add the meatballs and diced chicken to the soup and simmer for 10 minutes. Add fresh parsley and basil, then kosher salt and pepper. Stir in the fresh spinach or kale and cook for about 1-2 minutes for spinach, 4-5 minutes for kale until the leaves are just wilted.
  6. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

 

 

Italian Wedding Soup

Italian Wedding Soup

hmccallum
Delicious and warming Italian Wedding Soup is perfect for lunch or as a starter to your favorite meal guaranteed to warm your belly this season with chicken, meatballs, chicken broth, white wine, carrots, celery, spinach or kale, Romano cheese, Parmesan cheese, and fresh herbs.
5 from 3 votes
Prep Time 30 mins
Cook Time 58 mins
0 mins
Total Time 1 hr 28 mins
Course Soup
Cuisine American, Italian
Servings 10 Servings
Calories 408 kcal

Ingredients
  

Meatballs

  • 1 pound sweet Italian sausage casings removed
  • ¾ pound ground pork
  • cup white breadcrumbs
  • 2 cloves garlic minced
  • 3 tablespoons fresh parsley chopped
  • ¼ cup freshly grated Pecorino Romano
  • ¼ cup freshly grated Parmesan + extra for serving
  • 3 tablespoons milk
  • 1 large egg *may use two if needed*
  • 1 teaspoon Kosher salt or to taste
  • ½ teaspoon freshly ground black or white pepper or to taste

Soup

  • 2 tablespoon extra-virgin olive oil + more if needed
  • 1 cup celery (2 stalks) cut into 1/4 inch pieces
  • 1 cup diced carrots (3 carrots) cut into 1/4 inch pieces
  • ½ cup onion diced
  • 10 cups chicken stock or low sodium chicken broth + more if needed
  • ½ cup white table wine optional
  • 1 recipe for meatballs ingredients listed above
  • 2-6- ounce precooked chicken breasts diced
  • 24 ounces fresh spinach leaves, kale, or escarole chopped
  • 3 tablespoons freshly chopped parsley do not use dried
  • 2 tablespoons fresh basil torn or chopped
  • Kosher salt to taste
  • freshly ground black or white pepper to taste

Instructions
 

  • Preheat the oven to 350° degrees
  • For the meatballs, place the ground pork, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, one teaspoon salt, and ½ teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop ½ inch meatballs on a sheet pan lined with parchment paper. (The meatballs don’t have to be perfectly round.)
  • Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  • In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil.  Turn the burner down simmer and cook for about 6 to 8 minutes.
  • Add the meatballs and diced chicken to the soup and simmer for 10 minutes. Add fresh parsley and basil, then kosher salt and pepper. Stir in the fresh spinach, endive, or kale and cook for about 1-2 minutes for spinach, 4-5 minutes for escarole or kale until the leaves are just wilted.
  • Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Notes

 
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 

Nutrition

Calories: 408kcalCarbohydrates: 14gProtein: 23gFat: 28gSaturated Fat: 10gCholesterol: 86mgSodium: 825mgPotassium: 787mgFiber: 3gSugar: 2gVitamin A: 3952IUVitamin C: 11mgCalcium: 150mgIron: 3mg
Keyword Wedding Soup
Tried this recipe?Let us know how it was!

 

 

If you enjoyed this recipe for Italian Wedding Soup, here are a few other suggestions.

  • Italian Chicken Pastina Soup is a deliciously heart-warming soup made from wonderful childhood memories in Nonna’s kitchen. The tiny  Acini di Pepe pairs perfectly with the rich chicken broth, tender small chunks of chicken breast, carrots, celery, onions, and fresh Italian herbs.
  • Hamburger Soup, aka Poor Man’s Soup, is so simple and deliciously affordable to make. You’ll love the idea of being able to combine simple ingredients you already have on hand to make one of the most flavorful yet inexpensive soups this fall.
  • Tomato Basil Soup with Asiago and Baconwill take the average Tomato soup to an entirely new level of delightful warmth in your belly in these cold winter months combining San Marzano tomatoes, with crisp quality bacon, a creamy, delicate soft Asiago cheese, and fresh basil.

 

 

 

 

 

 

 

 

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7 Comments

  • Reply
    Joanne/WineladyCooks
    April 17, 2014 at 2:32 pm

    This is a delicious Italian Wedding Soup Heidy. I grew up having this soup all the time and I carried on the tradition when I got married. I don’t make it often any more but my daughter will request I make it for her every now and then. Thanks for sharing your recipe which brought back some wonderful memories.

    • Reply
      Heidy L. McCallum
      April 17, 2014 at 7:43 pm

      Thank you Joanne, I am glad you enjoyed it and thanks for dropping by!

  • Reply
    Courtney @ Family Gone Healthy
    March 28, 2014 at 11:38 pm

    You have out-done yourself with this recipe, Heidy! This Italian wedding soup looks so delicious and I love the “pops of green” from all of the spinach.

  • Reply
    Easy Italian Recipes
    March 6, 2014 at 5:06 pm

    Hi! Your Italian wedding soup has been nominated as one of the “Best Italian Wedding Soup Recipes on the Net.”

    • Reply
      Heidy L. McCallum
      March 6, 2014 at 10:05 pm

      Thank you I am honored—though I was just thinking that picture should be re-done—it was from when I first started and it’s awful—lol

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