Classic Italian Wedding Soup

The origins of Italian wedding soup can be traced back to Southern Italy, where it is known as "minestra maritata," translating to "married soup." This name reflects the harmonious blend of flavors from the meat and the greens, symbolizing the union of two distinct elements into a delightful dish. The soup has deep cultural roots, often associated with celebrations, family gatherings, and, as the name suggests, weddings. It embodies the spirit of sharing and togetherness, making it a staple at communal feasts.

Discover the comforting warmth of classic Italian wedding soup, a cherished dish that brings families together. This hearty recipe features delicious meatballs, fresh greens, and small pasta simmered in savory chicken broth. Originating from Southern Italy, it's a symbol of unity typically served at special occasions. Explore its rich history, versatile variations, and detailed steps to create a bowl that nourishes both body and soul, perfect for any gathering.

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Ingredients

For the Meatballs:

1 cup ground beef

1 cup ground pork

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, finely chopped

1 clove garlic, minced

1 large egg

Salt and freshly cracked black pepper to taste

For the Soup:

8 cups chicken broth

1 cup small pasta (such as acini di pepe or orzo), cooked according to package instructions

2 cups fresh spinach or kale, roughly chopped

1 medium onion, finely diced

2 medium carrots, peeled and diced

2 stalks celery, diced

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

Salt and freshly cracked black pepper to taste

2 tablespoons olive oil for sautéing

Instructions

Make the Meatballs:

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, finely chopped parsley, minced garlic, egg, and a pinch of salt and freshly cracked black pepper. Mix thoroughly using your hands or a spoon until the mixture is well combined. Form the mixture into small meatballs, approximately 1 inch in diameter. Place them aside on a plate.

Prepare the Soup Base:

In a large pot, heat the olive oil over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté these vegetables for about 5-7 minutes, or until they are tender and the onion has become translucent.

Add Garlic and Seasonings:

Stir in the minced garlic, dried oregano, and bay leaf. Cook for an additional minute, stirring frequently, until the garlic becomes fragrant and slightly golden.

Simmer the Broth:

Carefully pour the chicken broth into the pot and increase the heat to bring it to a gentle boil. Once boiling, gently drop the meatballs into the broth, ensuring they are evenly distributed throughout the pot.

Cook the Meatballs:

Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes. During this time, the meatballs will cook through and the flavors of the soup will develop beautifully.

Add Pasta and Greens:

Stir in the cooked pasta and the roughly chopped spinach (or kale). Allow the soup to simmer for an additional 5 minutes, or until the greens are wilted and everything is heated through.

Final Seasoning:

Taste the soup and adjust the seasoning with additional salt and freshly cracked black pepper if needed. Before serving, remember to remove the bay leaf to avoid any unwanted bites.

Serve and Garnish:

Ladle the steaming soup into bowls, and feel free to sprinkle additional grated Parmesan cheese and fresh parsley on top for an extra burst of flavor and color. Enjoy your heartwarming and comforting Italian wedding soup!

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 6 servings