I’ve partnered with Aneto, my favorite broth manufacturer, to bring you this post.
Served at every Italian-American wedding across the nation, this soup is so delicious that no self-respecting Italian-American couple would ever think of getting married without it.
Okay, that’s not true.
In fact, this soup has absolutely nothing to do with weddings.
But that doesn’t change the fact that it’s superbly delicious. Nor should you let it stop you from serving it at your wedding should you feel so inclined.
So then why the name “Italian Wedding Soup”?
The term “wedding” soup comes from the Italian minestra maritata, “married soup”, referring to the flavor produced by the “marriage” or perfect blending of greens, broth and meat.
This soup enjoys a long, rich heritage, though very different from the Italian Wedding Soup we know today. Its origin isn’t clear but it’s thought to date back to ancient Rome and then made its way to Toledo Spain, a gorgeous city we visited last Summer (image below). The soup’s Spanish ancestor was a heavier one, incorporating a variety of meats that were slow-simmered with vegetables and without the addition of pasta (an expensive commodity at that time). From Spain the soup was introduced to Naples, Italy (second image below) where they too used any combination of meats such as beef, pork, ribs, sausages and ham hocks to create a rich meat broth The Neapolitans made it their own with the addition of ancient greens like torzella, escarole, puntarelle, chicory and savoy cabbage. Just as it was in Spain, the minestra maritata was a peasant soup using whatever leftover meats and wild greens they had on hand.
The soup eventually made its way from Naples to America via Italian immigrants who replaced the long-simmered cuts of meat with meatballs and used onions, generally one type of leafy green vegetable and added pasta. And it came to be called “Italian Wedding Soup.”
The earliest known reference to “wedding soup” in American print is an article in the Los Angeles Times from 1925 written by Joseph Musso of Hollywood’s oldest restaurant, The Musso & Frank Grill, wherein he described the process of making Wedding Soup. It has since remained perhaps the most iconic Italian-American soup and can be found in nearly every Italian restaurant across the nation.
This soup’s Italian and Spanish ancestors used the process of low- and slow-simmering meats to achieve a great broth as the base of their soups. In this Italian-American version of using meatballs that step isn’t possible. You would have to make a separate batch of broth using whole bone-in chicken and vegetables. And using high quality broth is really the key to a great Italian Wedding Soup.
I definitely don’t always have several hours to make my own chicken broth every time I need it as the base for a soup. And one of things I love about Italian Wedding Soup, besides its exquisite flavor, is how otherwise wonderfully quick and easy it is to make. So for this special soup I’m enlisting the help of the world’s best store-bought broth: Aneto.
Why is it the world’s best? Because Aneto is the world’s only broth manufacturer that makes broth the way you make it at home: Using fresh vegetables, whole chicken – nothing else – and then slow-simmering it for hours for maximum flavor and nutrition.
Aneto is simply THE most exceptional broth manufacturer in the world and is a company our family feels especially passionate about. Based outside of Barcelona Spain, we toured their factory last year and it was one of the most inspiring experiences we’ve ever had.
Really, you have to see it for yourself to understand why:
Aneto products are available in stores across the United States. Click here for a store locator.
This Italian Wedding Soup has become our 4 year old daughter’s favorite soup and she’s been requesting it nearly every day for the last two weeks! Fortunately it’s so quick to whip up. I’ve been making some meatballs in advance to keep on hand – I freeze them raw on a cookie sheet and them place them in a ziplock bag in the freezer and thaw before using – and from there soup only takes about 15 minutes to get on the table.
Nutritious and delicious, simple and quick to make, you’ll understand why this has been an Italian-American classic for so many generations!
Let’s get started!
Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined.
Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.
In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes.
Add the chicken stock and bring it to a boil.
- For the Meatballs:
- 1 pound ground meat (beef, pork, chicken or turkey or a combination of them combined with some sausage)
- ¼ cup plain breadcrumbs (preferably fresh)
- 1 large egg
- 1 clove garlic, finely minced
- ¼ cup parsley, finely chopped
- ¼ cup grated Parmesan
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- For the Soup:
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 8 cups homemade chicken broth or Aneto 100% Natural Chicken Broth (quality broth makes all the difference)
- 1 cup acini di pepe or other tiny pasta
- 1 large bunch leafy greens, roughly chopped (e.g., kale, escarole, curly endive, spinach)
- Freshly grated Parmesan for serving
- Red pepper flakes for serving (optional)
- Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined.
- Form the mixture into tiny meatballs, about ½ inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.
- In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil.
- Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes.
- Add the leafy greens and simmer for 3-4 minutes or until wilted.
- Add salt and pepper to taste.
- Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.
- Optional (a tradition in some circles): At very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.
*The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers add more chicken broth.
I’ve partnered with Aneto, my favorite broth manufacturer, to bring you this post. I feel very passionately about Aneto’s philosophy and products and consider it a privilege to share their products with my readers.
I love, love, LOVE this soup!! My grandmother used to make this when we’d come to visit. I have loved every recipe of yours that I’ve tried so I cannot wait to try your version of this soup. Thanks so much for sharing this!! And as always, I appreciate the culinary historical backgrounds you provide. I LOVE YOUR BLOG, keep up the great work! <3 I enjoyed the Aneto tour you shared with us the first time you published it and this was a great reminder, thank you. I doubly excited now to try out their chicken broth and using it to make this Italian Wedding Soup.
Thanks so much, Cori, I really appreciate your kind words and encouragement! <3
I’ve never had this soup actually. It looks and reads delicious! My mind is BLOWN by the photos of the stock-makers! I just showed my 12 year old daughter…who has been our houses official stock maker since she was 8, lol! Really! She couldn’t believe the photos either…Really cool, thanks for sharing!
Colleen, it is totally mind-blowing! Really, you have GOT to click on the link to read my full article about the Aneto factory tour we took. I’ll tell you, my jaw was dropping open the entire time, it was that amazing, not to mention I was actually getting slightly emotional – it was that inspiring! What Aneto is doing is incredible – making broth the homemade way, a way no other company does it. It’s so awesome. Wow. I think I’m going to go have another bowl of soup 🙂
This is one of my favorite soups EVER! I’ve used some Aneto products before and they are very high quality!
I know, Alyssa, it’s such a great comfort soup! Awesome, I’m glad you’ve had the opportunity to try Aneto! There’s no other company in the world that makes broth the way they do. We love their products!
I am 100% Italian, and have to say that I didn’t know the background on why this delightful dish is called “wedding soup!” Shhhh….please don’t tell my mom! Your soup looks absolutely amazing! I think it’s a soup that pretty much everyone loves! And your photos — GORGEOUS! Looks like a fabulous trip!
LOL, Patricia! My lips are sealed 🙂 Thanks so much!
Kimberly, I was going to mention this sooner and forgot, this just reminded me: After your last post about Aneto I went to Spanish Table and picked up some Aneto chicken broth and Valencia paella base. I loved them both so much that I now buy them both on a regular basis, especially the cooking broth since I use it the most. I just wanted to say thank you for introducing me to such an amazing product from an amazing company. And this Italian Wedding Soup – WOW. I look forward to trying this next! Hugs, Kate
Kate, I am so thrilled to hear that!! Our family has been in love with Aneto ever since we were first introduced to them over two years ago. They a very special company filled with such wonderful people. Happy cooking! 🙂
I never came across Aneto broth before and now I really want to try it! I love acini di pepe and this is a comforting soup to enjoy on any cold winter’s night. My kids also love it!
It’s such a fun pasta, I love the feel of it, and I agree, it’s the perfect soup for a cold Winter’s night. I really hope you get the chance to try Aneto’s broth. Check out link at the bottom of the post for the store locator to see where the nearest one is to you. It also lists where you can find their products online.
This soup is fabulous!! Love those photos of the homemade stock 😀
Thanks so much, Amanda! I know, Aneto’s broth is the BEST!
What a terrific soup!! I need to make this asap!
Yes you do, Katerina, you’ll love it! 🙂
I’ve never actually tried this! That needs to change. 🙂 And those are some gorgeous Italy pictures!
That DOES need to change, Erin! 🙂 This is such a classic soup and for a good reason – it’s delicious!
I have never wanted to tour a chicken stock operation as much as I do now that I’ve seen your photos from Aneto! Italian Wedding Soup is one of our favorites, too. I’ll definitely be trying your version in the future.
Aneto is incredible, Kirsten. There simply is no other broth manufacturer like them. Happy cooking! 🙂
Oh, I love this so much! What a gorgeous post and what an AMAZING BROTH! I am seriously stunned. Are those big stock pots for real?? Amazing! I can only imagine what that factory must smell like while the broth is cooking. And speaking of good smells, I can’t wait to experience the smell in my kitchen once I make this wonderful soup of yours 🙂 As with all of your recipes, I’ve no doubt it’s going to be delicious, Kimberly 🙂
Tricia, those big stock pots at the Aneto factory are TOTALLY for real! I saw them in person! AND smelled the amazing aroma in the factory AND tasted the chicken broth fresh from the big stock pots! 🙂 It was an incredible experience. To open up a carton of Aneto broth, serve it to my family and to realize how it was made and what’s in it – and to taste the difference – is a wonderful thing. Thanks so much for your kinds words, Tricia – you’re going to love this soup! 🙂
I always wondered why it was called wedding soup haha. oooo my gosh and that Acini di Pepe pasta!! I need to find some!!
I know, isn’t that pasta the coolest, Angie?? And it’s amazing how much it swells the longer it sits!
This is my favorite soup of all time! You’ve definitely done it justice!
Thanks, Ashley, I appreciate that!
I love Italian Wedding Soup! I never knew the history behind the name–so fascinating!
I love this recipe so much, thank you for sharing it with us!
I love this, especially the cultural side of it!
Thanks, Michelle!
That broth looks amazing…and that soup….I can see why Italians (and everyone else too) loves it.
I think it’s one of those soups most anyone would love, Sandi!
Thanks for the history lesson – I never knew why it was called wedding soup! I’d love to try this recipe!
What İ like when visiting your page is İ’am not just get deliciıous recipe, but you also provide the food with the story and the history. thx for sharing.
Thanks so much, Citra!
Italian Wedding Soup has to be one of my all time favorites. Your photos are making me so jealous!
Thanks, Brandy! 🙂
I can’t believe I have never tried this soup. Especially since I love all of the ingredients! Will be trying soon!
Such a fantastic looking bowl of soup – bursting with comfort and flavor!
Excellent! ThAnk you!
Absolutely deeeeelicious!! Thank you for such a wonderful post and terrific recipe!
Thank YOU, Tanya, so glad you enjoyed it! 🙂
I found this doing a google search for a recipe and am so glad I found your site. This soup was WONDERFUL!! Can’t wait to try more of your recipes!
Thanks so much, Teresa, and welcome!
Kimberly, I just wanted to let you know that I finally made this soup and oh my goodness, it was absolutely DELICIOUS!! I even used Aneto’s chicken broth to make it, I found it at The Spanish Table. Everything you wrote about it is true, it’s a wonderful broth. THANK YOU for this recipe, for bringing back memories of my grandmother’s soup from my childhood.
Absolutely delicious!! This will become a regular in our home, thank you!
Fantastic, Candace, I’m so glad you enjoyed it – thank you!
I doubled the recipe for the meatballs so I could freeze some. I also made them a little larger. How many should I put in the soup?
It’s purely personal preference but the recipe calls for one pound worth of meatballs.
Phenomenal. Made the recipe exactly as written and picked up a 12-pack of Aneto chicken broth on Amazon (pricey but worth it). Probably the best Italian Wedding Soup I’ve had. Will be making this again.
Terrific, thanks so much, Erik!
We loved this soup! Thank you for this wonderful recipe and blog post, I really enjoyed the historical background. Thanks also for the information about Aneto, very inspiring.
Thanks so much, Natalie, I’m glad you enjoyed it! 🙂
How much does this soup make?
Hi Harrison, it makes four generous servings – six smaller ones.
I love this soup so much and I’m so glad I found your recipe. It’s superb. I ordered the 12-pack of Aneto chicken broth on Amazon. Excellent product, thank you for the recommendation.
I’m thrilled to hear that, Pat, thank you! 🙂