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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. sally Fldmann says

    March 29, 2019 at 12:38 pm

    I would like to make this soup for a party and would like to know if I could make it ahead of time or no.

    Reply
    • Maria TH says

      October 23, 2021 at 11:18 am

      Yes! I grew up on Wedding Soup in my Italian family!! This soup freezes very well. Make a big batch and freeze it.

      Reply
  2. Debbie says

    January 29, 2019 at 7:04 pm

    I grew up on this soup. It has been a family tradition for years. There are many different versions. My family adds egg. It is a mixture of eggs, flour, parsley and grated !ocatella cheese. We make a pancake from the mixture. Cut into squares and add to the broth at the end. It is DELICIOUS…

    Reply
  3. Heather says

    November 13, 2018 at 10:44 am

    So Delicious! I made it just now and am eating it as I write this! :) I am low carb so I cooked it seperately and will add it to my boys’ and husband’s bowls tonight (if there is any left – haha!) I used my own homemade broth and added your tip of the egg/parm mix at the end and some red pepper flakes to my bowl for some extra kick! Can not get enough of this soup! Thank you for the recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 13, 2018 at 11:09 am

      Fantastic, Heather, thanks so much!

      Reply
  4. Clarissa Simon says

    October 16, 2018 at 11:07 pm

    SOOOOOO DELICIOUS!! I made this for my husband tonight who has always loved this soup. He said it’s the best Italian wedding soup he’s ever had and he ate THREE bowlfuls, so I think I believe him :) Thank you for sharing this wonderful recipe and I can’t wait to try more of your recipes!

    Reply
  5. Nathan Lombough says

    September 5, 2018 at 12:28 am

    This was DELICIOUS! I’ve tried several recipes for this soup and came upon yours, so glad I did. This is a keeper and will be making this again. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 5, 2018 at 12:31 am

      Thanks so much, Nathan, I’m so happy to hear that!

      Reply
  6. Lou Ann says

    May 5, 2018 at 7:09 am

    I’m going to make this today but I was wondering what kind of sausage I should use to mix in with the beef & pork for the meatballs.
    I made my own chicken bone broth, but will b sure to get some of the broth u recommended later.
    This is one of my favorite soups & cant wait to have some later

    Reply
    • Kimberly @ The Daring Gourmet says

      May 5, 2018 at 8:52 am

      Hi Lou Ann, I recommend bulk Italian sausage that comes in tubes in the grocery store or by the pound at the meat counter or butcher. Breakfast or country sausage will also work well.

      Reply
  7. Tamara says

    January 31, 2018 at 8:06 am

    This is now one of my favorite soups thanks to you! It’s DELICIOUS!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 31, 2018 at 7:38 pm

      I’m so glad to hear that, Tamara, thank you!

      Reply
  8. Nancy Leitner says

    January 21, 2018 at 1:12 pm

    I made this soup for an “Italian Pasta Party”, and boy was it wonderful. I tweaked the recipe by using seasoned bread crumbs and adding two little tubs of Knorr Homestyle Chicken Stock with 4 cups of water. The recipe made 65 little meatballs and the flavors were delicious. I would definitely make this again and again. My husband asked me to make another pot of this soup for only us. The only problem I had was finding the ancini di pepe pasta. It took five stores until I found it, but it was worth it and really made the soup. Thank you so much for developing this delicious recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 21, 2018 at 9:25 pm

      I’m so happy you enjoyed it, Nancy, and appreciate the feedback – thank you!

      Reply
  9. Cami Weyland says

    January 5, 2018 at 7:43 pm

    This was amazing!! I’ve had Italian wedding soup at several restaurants and this beats all of them!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 5, 2018 at 7:48 pm

      Terrific, Cami, thanks so much!

      Reply
  10. Anonymous says

    December 21, 2017 at 6:24 am

    I love italian wedding soup but is it o.k. to call it italian divorce soup now for me?

    Reply
  11. Barbara Fuhrer says

    December 14, 2017 at 9:58 am

    This is a FANTASTIC recipe! I made it the other night using pork for the meatballs, Campbells chicken broth with added “Better than Bouillion” chicken base and a vegetable bouillion cube. I also added finely diced carrots and used kale and arugula from the garden. It was absolutely delicious!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 14, 2017 at 5:15 pm

      I’m so glad you enjoyed it, Barbara, thank you!

      Reply
  12. Lesley says

    December 7, 2017 at 2:54 pm

    Wow! My 2 yo and picky 6 yo gobbled this up!
    I made a few changes out of necessity. 1. I made meatballs using sausage instead of beef/pork blend (I had it on hand)
    2. I could not find Aneto broth so I used progresso. Knowing it would not have the depth of a good stock, I doubled the onion and garlic, added 2 carrots diced thin, a Parmesan rind during boil stage, and tossed a handful of torn fresh parsley in as well.
    Absolutely wonderful! I never write reviews…but had to here!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 7, 2017 at 2:56 pm

      Wonderful, Lesley, I’m so thrilled to hear that, thank you so much!

      Reply
  13. Courtney says

    October 30, 2017 at 8:35 am

    This was absolutely delicious thank you!

    Reply
  14. Pat says

    June 20, 2017 at 10:44 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 20, 2017 at 11:00 pm

      I’m thrilled to hear that, Pat, thank you! :)

      Reply
      • Becca says

        September 3, 2019 at 7:30 pm

        I wasn’t able to find everything I needed to make this recipe (subbed Target broth for Aneto and stelline for the pasta), and I subbed meatless sausage for the meatballs, but the recipe is simple enough to have a framework for a delicious soup. The temperature is dropping fast here in Wisconsin and this is a delicious way to use up tons of kale. This is my seventh recipe from your blog (the others Cream of Celery, Cabbage and Kielbasa soup, Potato Pancakes, Candied Fruit Peel, Marzipan, and Stollen). You are my favorite cooking Internet person! Thanks, Kim!

        Reply
        • Kimberly @ The Daring Gourmet says

          September 3, 2019 at 9:22 pm

          You’ve made my day, Becca, thank you so much for the generous compliment! :)
          My garden is overflowing with 6 varieties of kale and 5 varieties of Swiss chard and I have several more varieties of different greens I’ve planted for fall/winter harvests – I agree, soups like this are perfect for packing in a ton of those healthy greens, I love it!

          Reply
  15. Harrison Fuller says

    June 9, 2017 at 9:37 am

    How much does this soup make?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 9, 2017 at 11:15 am

      Hi Harrison, it makes four generous servings – six smaller ones.

      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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