Go Back
–+ servings
Italian Wedding Soup
Print Recipe
5 from 3 votes

Italian Wedding Soup

Italian Wedding Soup is an elegant yet simple soup recipe with a clear broth, meatballs, pasta, and veggies. The combination is the perfect marriage of flavors, thus the name. The English name ‘Italian Wedding Soup’ is from the Italian translation of minestra maritata, or married soup.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
I would be so happy if you followed me on Pinterest!Follow @SipsNibblesBites
Course: Soup
Cuisine: Italian
Keyword: Italian Wedding Soup, minestra maritata
Servings: 4
Calories: 817kcal

Ingredients

Meatballs

  • 1 Pound Ground Beef Bison works great
  • 1 Egg
  • 1/4 Cup Flat-Leaf Parsley Finely chopped
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1 Teaspoon Garlic Crushed and chopped
  • 2 Tablespoons Milk or Half & Half
  • 1/2 Cup Bread Crumbs Panko works great
  • 1/4 Cup Parmigiano Reggiano Cheese Finely Ground

Soup

  • 2 Quarts Low Sodium Chicken Stock
  • 2 Cups Carrots Peeled, large 1-inch pieces
  • 1/4 Cup Celery Small dice
  • 1/4 Cup Onion Small dice
  • 1 Bay Leaf
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Red pepper Flakes
  • 2 Cups Ditalini Pasta
  • 5 Ounces Baby Spinach

Garnish

  • Parmigiano Reggiano Cheese
  • Olive Oil

Instructions

For the Meatballs

  • Preheat oven to 350°F
  • Combine all of the meatball ingredients, except the meat. Mix together well. Add the meat and combine to mix all the ingredients evenly through the mixture.
  • Use a 1-inch kitchen scoop (ice cream scoop) to form equally sized meatballs. Place them on a parchment-lined sheet tray that has been sprayed with cooking oil. Bake for 30-minutes.

For the Soup

  • Combine all soup ingredients in a stock pot, except for the pasta and spinach. Bring to a low boil, then reduce heat to low and simmer until the carrots are almost cooked. Approximately 25-minutes.
  • Increase the heat to a low boil, and add the cooked meatballs and pasta. Cook for the pasta manufacturer's recommended time for al dente.
  • Add the spinach to wilt (approximately 1-minute) and stir to combine
  • Serve warm with a sprinkle of grated Parmigiano-Reggiano cheese and a drizzle of olive oil.
Nutrition Facts
Italian Wedding Soup
Amount Per Serving
Calories 817 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 126mg42%
Sodium 1688mg73%
Potassium 1430mg41%
Carbohydrates 88g29%
Fiber 7g29%
Sugar 8g9%
Protein 48g96%
Vitamin A 14559IU291%
Vitamin C 20mg24%
Calcium 246mg25%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.