Italian Wedding Soup
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Nutritious and delicious, simple and quick to make, you’ll understand why Italian Wedding Soup has been an Italian-American classic for so many generations!
Served at every Italian-American wedding across the nation, Italian Wedding Soup is something 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”?
Where Did Italian Wedding Soup Originate?
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 quick and easy it is to make. So for this special soup I’m enlisting the help of my favorite broth from ANETO.
Aneto is the most unique broth manufacturer in the world because they make 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. Based outside of Barcelona, we toured their factory a few years ago and it was such an inspiring experience.
Italian Wedding Soup Recipe
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.
Which Pasta is Best for Italian Wedding Soup?
Enjoy!
For more delicious soups be sure to try our:
- Minestrone Soup
- Curried Lentil Soup
- Caldo Verde
- Zuppa Toscana
- Ham and Bean Soup
- Tuscan White Bean and Sausage Soup
- Harira
- Cream of Mushroom Soup
- New England Clam Chowder
- German Potato Soup
- French Lentil Soup
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Italian Wedding Soup
Ingredients
- For the Meatballs:
- 1 pound ground meat beef, pork, chicken or turkey or a combination of them combined with some sausage
- 1/4 cup plain breadcrumbs preferably fresh
- 1 large egg
- 1 clove garlic finely minced
- 1/4 cup parsley finely chopped
- 1/4 cup grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the Soup:
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- 8 cups quality chicken broth (I use and love ANETO)
- 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
Instructions
- 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. 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.
Notes
*The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers add more chicken broth.
Nutrition
First published on The Daring Gourmet on Jan 16, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I love this recipe so much, thank you for sharing it with us!
I love Italian Wedding Soup! I never knew the history behind the name–so fascinating!
This is my favorite soup of all time! You’ve definitely done it justice!
Thanks, Ashley, I appreciate that!
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!
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 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! :)
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!
What a terrific soup!! Our whole family loved it!
Yes you do, Katerina, you’ll love it! :)
This soup is fabulous!! Love those photos of the homemade stock :D
Thanks so much, Amanda! I know, Aneto’s broth is the BEST!
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.
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 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!
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’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 :)
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