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Home Ā» Food Ā» Italian Wedding Soup

Italian Wedding Soup

November 1, 2020 by Kimberly Killebrew Ā· 81 Comments

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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!

Italian wedding soup recipe best traditional authentic meatballs pasta kale cheese

Served at every Italian-American wedding across the nation, Italian Wedding Soup is something no self-respecting Italian-American couple would ever thinkĀ of getting married without it.

Okay, that’s not true.Ā  In fact, this soup has absolutely nothing to do with weddings.

But that doesn’t change the fact that it’s superbly delicious. Ā Nor should you let it stop you from serving it at your wedding should you feel so inclined.

So then why the name ā€œItalian Wedding Soupā€?

Where Did Italian Wedding Soup Originate?

The term ā€œweddingā€ soup comes from the ItalianĀ minestra maritata,Ā ā€œmarried soupā€, referring to the flavor produced by the ā€œmarriageā€ 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. Ā Its origin isn’t clear but it’s thought to date back to ancient Rome and then made its way to Toledo Spain, a gorgeousĀ city we visited last Summer (image below). Ā 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 Ā The Neapolitans made it their own with the addition of ancient greens like torzella, escarole, puntarelle, chicory and savoy cabbage. Ā  Just as it was in Spain, theĀ minestra maritataĀ 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. Ā And it came to be called ā€œItalian Wedding Soup.ā€

The earliest known reference to ā€œwedding soupā€ in American print is an article in the Los Angeles Times from 1925 written by Joseph Musso of Hollywood’s oldest restaurant,Ā The Musso & Frank Grill,Ā wherein heĀ described the process of making Wedding Soup. Ā It has since remained perhaps the most iconic Italian-American soup and can be found in nearly everyĀ 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 baseĀ of their soups. Ā In this Italian-American version of using meatballs that step isn’t possible. Ā You would have to make a separate batch of broth using whole bone-in chicken and vegetables. Ā 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. Ā And one of things I love about Italian Wedding Soup, besides its exquisite flavor, is how otherwise quick and easy it is to make. Ā 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: Ā Using fresh vegetables, whole chicken – nothing else – and then slow-simmering it for hours for maximum flavor and nutrition.

Based outside of Barcelona Spain, we toured their factory last year and it was one of the most inspiring experiences we’ve ever had.Ā  Really, youĀ have to see it for yourself to understand why.Ā  Check out our article about our experience touring the Aneto broth factory.Ā 

Aneto broths are available on Amazon and in stores across the United States. Ā Click here for a store locator.

aneto broth reviews
aneto broth reviews

Italian Wedding Soup Recipe

Once you’ve tried this soup you’ll be hooked.Ā  It’s so flavorful, comforting and wonderfully nourishing.Ā  You can make the meatballs far in advance and freeze them so you can conveniently have them on hand when the soup craving hits you.Ā  With the meatballs already made the rest of the soup only takes 15 minutes to make!

Italian wedding soup recipe best traditional authentic meatballs pasta kale cheese

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. Ā 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.
Ā 
Ā Add the pasta.
Let the meatballs and pasta simmer for about 10 minutes.

What Kind of Pasta Do I Need For Italian Wedding Soup?

Any tiny pasta will work but one of the most popular pastas for Italian Wedding Soup is Acini di Pepe.
Next add the chopped leafy greens. Ā Let them simmer for about 3-4 minutes or until wilted.
Add salt and pepper to taste.
Italian wedding soup recipe best authentic traditional healthy
Dish up the soup.
Italian wedding soup recipe best authentic traditional healthy
Sprinkle each serving with grated Parmesan cheese and some red pepper flakes for a bit of heat (optional).
Italian wedding soup recipe best traditional authentic meatballs pasta kale cheese

Enjoy!

Italian wedding soup recipe best traditional authentic meatballs pasta kale cheese

For more delicious soups be sure to try our:

* Minestrone Soup
* Curried Lentil Soup
* 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 recipe best traditional authentic meatballs pasta kale cheese

Italian wedding soup recipe best traditional authentic meatballs pasta kale cheese

Italian Wedding Soup

Kimberly Killebrew
This soup featuring tiny pasta, greens, meatballs and cheese is sure to become a favorite!
Print Recipe
4.73 from 40 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soup
Cuisine American, Italian
Servings 6 servings
Calories 340 kcal

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 Aneto 100% Natural Chicken Broth or homemade (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

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 meatballs can be made a day in advance as a time-saver and kept refrigerated.
*The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers add more chicken broth.

Nutrition

Calories: 340kcal | Carbohydrates: 17g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 646mg | Potassium: 603mg | Sugar: 1g | Vitamin A: 1235IU | Vitamin C: 16.4mg | Calcium: 109mg | Iron: 3mg
Keyword Italian Wedding Soup
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

First published on The Daring Gourmet on Jan 16, 2017

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81 Comments →

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81 Responses

  1. Natalie Loftus says

    June 5, 2017 at 11:09 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 6, 2017 at 9:13 am

      Thanks so much, Natalie, I’m glad you enjoyed it! :)

      Reply
  2. Erik Thorsten says

    April 10, 2017 at 2:04 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 10, 2017 at 2:07 pm

      Terrific, thanks so much, Erik!

      Reply
  3. Andrea says

    March 15, 2017 at 12:59 pm

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 15, 2017 at 3:53 pm

      It’s purely personal preference but the recipe calls for one pound worth of meatballs.

      Reply
  4. Candace Nielson says

    February 27, 2017 at 8:53 pm

    Absolutely delicious!! This will become a regular in our home, thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 27, 2017 at 8:56 pm

      Fantastic, Candace, I’m so glad you enjoyed it – thank you!

      Reply
  5. Cori Landon says

    February 22, 2017 at 4:55 pm

    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.

    Reply
  6. Teresa says

    February 13, 2017 at 12:38 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 13, 2017 at 1:58 pm

      Thanks so much, Teresa, and welcome!

      Reply
  7. Tanya says

    February 8, 2017 at 3:18 pm

    Absolutely deeeeelicious!! Thank you for such a wonderful post and terrific recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 8, 2017 at 3:19 pm

      Thank YOU, Tanya, so glad you enjoyed it! :)

      Reply
  8. Kate says

    February 7, 2017 at 6:13 pm

    Excellent! ThAnk you!

    Reply
  9. Cathy | Lemon Tree Dwelling says

    January 23, 2017 at 12:42 pm

    Such a fantastic looking bowl of soup – bursting with comfort and flavor!

    Reply
  10. Lauren @ Hall Nesting says

    January 23, 2017 at 9:47 am

    I can’t believe I have never tried this soup. Especially since I love all of the ingredients! Will be trying soon!

    Reply
  11. Brandy | Nutmeg Nanny says

    January 23, 2017 at 3:54 am

    Italian Wedding Soup has to be one of my all time favorites. Your photos are making me so jealous!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 23, 2017 at 9:30 am

      Thanks, Brandy! :)

      Reply
  12. Ƈitra Kale @Ƈitra's Home Diary says

    January 21, 2017 at 4:27 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 21, 2017 at 7:02 pm

      Thanks so much, Citra!

      Reply
  13. Sabrina says

    January 20, 2017 at 1:31 am

    Thanks for the history lesson – I never knew why it was called wedding soup! I’d love to try this recipe!

    Reply
  14. Sandi G says

    January 19, 2017 at 6:23 pm

    That broth looks amazing…and that soup….I can see why Italians (and everyone else too) loves it.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 19, 2017 at 6:40 pm

      I think it’s one of those soups most anyone would love, Sandi!

      Reply
  15. Michelle @ The Complete Savorist says

    January 19, 2017 at 4:22 pm

    I love this, especially the cultural side of it!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 19, 2017 at 6:40 pm

      Thanks, Michelle!

      Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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