Italian Wedding Soup is a traditional Italian soup served at weddings and other special occasions. It typically consists of a flavorful broth, small meatballs made with beef and pork, vegetables like spinach or escarole, and tiny pasta shapes like acini di pepe or pastina. The meatballs are made by beating the egg with chives, sage, and garlic in a medium-sized mixing bowl.
The best pasta to use in Italian Wedding Soup is Acini de Pepe, which are tiny pasta balls that don’t overtake the other ingredients. To make the soup, bring broth and frozen spinach to a boil, add the meatballs, and simmer for a few minutes. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approximately 20 minutes).
To bake the meatballs, preheat your oven to 350°F (176°C) and line a baking sheet evenly spaced out. In a medium saucepan, heat the olive oil over medium heat, add the onion and garlic, and sweat until the onions soften and the mixture is fragrant. Preheat the broiler and line a sheet pan with foil and coat it with cooking spray. Stir in the ground beef, pork, egg, parmesan cheese, breadcrumbs, Italian seasoning, breadcrumbs, Italian seasoning, salt, bay leaf, and pepper flakes. Roll 1/2 inch sized meatballs out of the meat mixture and place them on the sheet pan.
In summary, Italian Wedding Soup is a hearty and delicious dish made with bite-sized beef and pork meatballs, tender greens, and delicate pasta. It can be substituted with orzo or any pastina, and is a comforting and nourishing meal.
📹 Italian Wedding Soup
This Italian Wedding Soup can be made on the Stove Top, Crock Pot, or the Instant Pot! Make it with homemade meatballs, or use …
What is the difference between minestrone and Italian wedding soup?
This is like minestrone, but with meatballs. Minestrone is usually made with vegetables and pasta. Italian Wedding Soup is a great freezer-friendly soup that’s easy to make. It’s perfect for a chilly afternoon! Italian Wedding Soup Ingredients: Italian wedding soup is made with meatballs, pasta, and vegetables in a tasty broth. You’ll need meatballs, veggies like celery, carrots, onions, and spinach, and broth.
Chicken broth is the soup’s base, and you’ll need small, round pasta.
Does Italian wedding soup exist in Italy?
Italian wedding soup isn’t Italian. Italian wedding soup is popular in the U.S., but it’s not Italian. No one knows where it came from, but it’s thought to be a mix of Italian and American food. You can’t order it in Italy!
Pepperoni Pizza is from the U.S. Pizza with pepperoni didn’t come from Italy. It came from America. The word “peperoni” (with one P) means bell pepper in Italian. If you order a “pepperoni pizza,” you will likely be served a pizza with the vegetable instead of the meat. Salad and bread are not appetizers. At an Italian restaurant in the U.S., you often get a salad and bread as an appetizer. In Italy, bread and salad aren’t eaten before a meal. Bread is eaten with extra sauce, while salad is eaten after the meal to help digestion. Italian dressing isn’t found in Italy. Salads are simply dressed with olive oil and vinegar.
What’s the difference between pasta and minestrone?
These soups differ in how many extra vegetables they have.
Minestrone has lots of vegetables, while pasta e fagioli has pasta, beans, and sometimes meat. The beans make people think these two soups are similar, but they’re really different. Pasta e fagioli and minestrone soup have two things in common: beans and pasta shapes.
Why is it called Italian style wedding soup?
Where it came from. Wedding soup comes from the Italian phrase “minestra maritata,” which means “married soup.” Wedded Broths is a better translation for Minestra Maritata. The marriage of the meat and vegetables inside the broth is the only marriage that matters here. Wedding soup is an Italian soup made with green vegetables and meat in chicken broth. It’s popular in the US, where it’s a classic in many Italian restaurants.
Originated. Wedding soup comes from a mistranslation of minestra maritata (married soup). Wedded broths is a better translation for minestra maritata. The marriage of meat and vegetables in the broth is the only relevant one here.
Ingredients Wedding soup is made of green vegetables and meat in a chicken broth. Wedding soup sometimes has pasta, lentils, carrots, or grated Parmesan cheese. Egg whites are also added.
What is the real name of Italian wedding soup?
Wedding soup is a popular Italian-American dish made with escarole and tiny meatballs simmered in chicken broth and adorned with small pasta. Every October, we feature an Italian-American dish. This year’s dish is Wedding Soup. The name “Wedding Soup” is a mistranslation of “minestra maritata,” a classic Neapolitan soup whose name means “married soup.” The “marriage” in question doesn’t involve a human couple but various meats and greens. Italian dishes tend to become more extravagant when they cross the Atlantic. They are richer, heavier, with more ingredients and more emphasis on meats over vegetables. Wedding Soup is an exception. The New World version is simpler and lighter than the Old World original. The minestra maritata recipe calls for a lot of different meats and greens, simmered for a long time. Wedding Soup is a delicate bowl of tiny meatballs and escarole, briefly simmered in broth. Most recipes also call for pasta. Wedding Soup is a quick and easy dish you can make any time, unlike minestra maritata, which is usually reserved for special occasions.
What does Italian wedding soup contain?
What’s in Italian wedding soup? Italian wedding soups usually have these ingredients:
Meatballs: Mix ground beef, egg, breadcrumbs, Parmesan, basil, and onion powder to make the meatballs. Broth: This recipe calls for chicken broth, though other broths have been used with success. Vegetables: This soup has escarole and carrots. You can add onions or celery for color. Pasta: This recipe calls for orzo. What type of pasta goes in Italian wedding soup? This recipe calls for orzo pasta. You can use any small pasta you have on hand. How to Make Italian Wedding Soup. The full recipe is below. Here’s what you can expect when making Italian wedding soup:
Are minestrone and pasta fagioli the same?
The answer is yes, there is a difference, even if you can’t see it. Pasta e Fagioli is a thick and hearty bowl of beans and pasta, but it lacks chunks of veggies. That’s where minestrone comes in to fill the veggie void left by its country cousin.
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What is the most famous soup in Italy?
Minestrone with white beans and Italian sausage. Minestrone is a classic Italian soup. It has a flavorful broth and vegetables like potatoes, peas, and carrots. Italian sausage adds flavor and protein, making it a complete meal. Using seasonal vegetables makes minestrone different every time but always delicious. Italian Wedding Soup. Italian wedding soup is another traditional soup. This soup has pork meatballs, orzo pasta, spinach, and chickpeas. Pasta e Fagioli. This soup is a hearty peasant-style soup meant to warm up workers after a day working outside. It’s a hearty soup of pasta and beans in a tomato broth.
Do they actually serve Italian wedding soup at Italian weddings?
Italian wedding soup is a tasty, rustic dish. It’s not traditional at Italian weddings, even though some people think it’s an aphrodisiac for newlyweds. People eat it in the winter or early spring, but it’s not a wedding soup. The Italian name for this wedding soup is minestra maritata, which means wedded broths. The marriage of meat and vegetables in the broth is the only relevant aspect here. People don’t know where it comes from. Italian wedding soup is thought to have started as a simple, cheap dish eaten by many people. But some people say it came from Spain, not Italy. We know the soup has an extensive background in southern Italy. It’s not a wedding dish, but it has ceremonial roots. In the Alto Casertano region, pigs are slaughtered each winter and their bones are boiled with bitter greens and leftover prosciutto. In Naples, wedding soup is served on December 26 during the Feast of Santo Stefano because it is said to heal.
What pasta is named after weddings?
Ziti gets its name from zita, which means bride or groom in Italian. This shape was for special occasions like banquets and weddings. In the beginning, ziti was broken by hand into small pieces before cooking. Today, it’s one of the most popular pasta shapes in the world. It’s served in many ways, from baked dishes to simple preparations. Here’s a ziti recipe from NC State University. It’s an Italian-American take on Bolognese, with chicken and baked ziti and provolone cheese. You can use ziti in place of mostaccioli (penne) or any dish that calls for penne or rigatoni.
Is Campbell’s Italian wedding soup healthy?
Each can contains ingredients you could find in your kitchen, like turkey, carrots, and spinach in chicken broth. Each bite is flavorful and has 13 grams of protein.
📹 grandma’s ITALIAN WEDDING SOUP (meatball soup)
This is my Grandma’s Italian Wedding Soup or meatball soup, the dish she’d serve as an appetizer on Thanksgiving Day.
I’m Italian too and always had this soup on Thanksgiving before the feast, my mom always used the turkey neck and gizzards and heart and liver in the broth along with carrots celery white turnips and onion and parsley. She used beef and pork for the balls tho. Since she passed in 2018, we haven’t had it either. I love it so much. It’s crazy how similar all Italian families are😊💖
Here’s the thing. As a Sicilian woman (from Cleveland), I LOVE to see Italian recipes prepared the way my family has always made them. Veal meatballs, pecorino and escarole for sure. Thank you for sharing a legit recipe with non-Italians. But… for my family, wedding soup calls for a very specific soup noodle. Since it’s supposed to call to mind a wedding, we always use rings bc they look like wedding bands. Something only we would ever notice or think about, lol. Having said that, I love your website and appreciate all you do.
man, believe me, you’re incredible, many italians doesn’t even knows that this dish exist… this is a masterpiece of my home region’s typical dishes, an ancient culture, this dish doesn’t exists on youtube… you look like someone borned here, i hope to see you try making the “minestra maritata”… i hope you’ll gain what you deserves for the exploration of this passion
Made this tonight! Followed your recipe to the minute. I used beef for the meatballs with homemade breadcrumbs and freshly grated Pecorino Romano. They started to float around 5 or 6 minutes. I did them in 2 batches. They were so good the first batch almost didn’t make it back into the pot. I used a homemade broth made with rotisserie chicken bones. So delicious! Thanks for sharing!
Italian Wedding soup is made with all kinds of different ingredients, the name simply refers to the ingredients marriage. Chicken soup w/ meatballs is extremely common, I love it and make it often and it can be considered “Wedding Soup” but it’s not the only! When I was in Italy, I had a wedding soup that took 2 full days to prepare, it had different cuts of pork, beef, veal, vegetables etc., etc., but no meatballs LOL! It was truly the most delious soup I’ve ever, ever had, I’ve never tried (yet) to duplicate that wedding soup, it’s a lot of work and would be extremely expensive to make unless you live on a farm and have all the resources.
Grandma would be proud I’m sure. Grandmas are the greatest. Mine used to wake up before anyone else and fill the house with the smell of bacon. We get up to that smell and coffee too. Then it was all laughter and smiles as she poached our morning eggs in the bacon grease. Yep, those eggs would float and crisp up so nice. After breakfast we’d sit on the old porch in the morning dew and play dominoes or cards. She loved games. Man I miss mine too…
I so love your recipes and simple explanations. No Drama! I have followed family traditions as well, though much older than you, serving “Wedding Soup” at Thansksgiving. I vary slightly, using beef for the meatballs and fry them first. I haven’t used a mirepoix previously, but will now, as the added flavor makes sense. the pasta was always the tiny star pastina. The majority of your recipes are virtually identical to my family’s. I am trying to replicate those I have never tried. Great You Tube website!
I’ll have to try this soup. My Italian grandma always put an egg at the end. I hated that. I always said can I have some before you put the egg in? But this version I’ll try. I made your Pasta e Fagioli on Monday. Except I used pancetta instead of lard. I cut it up in pieces and reserved them as a garnish for the soup.
in Romania we call it “ciorba de perisoare” but it is a meatball soup. Ingredients : root ( carrots, celery, parsnip, parsley ), meatballs ( pork, veal, beef, mixed pork-beef, chicken meat seasoned + rice if you want ), tomato puree. Season it when all is boiled ready with fresh chopped parsley leaves and as an option sour cream.
The first time I seen one of ur articles I thought “What can this kid possibly teach me about cooking?!?!” Then I watched your articles…I’m ashamed to say I basically stereotyped you…I’m so sorry I did…I binged watched MOST of ur articles lol…I’m happy to say…I’m sharing your articles with my niece’s and nephew …I always tell my Nieces and nephews tht live on their own…go to ur website for whatever they’re cooking lol …You are awesome…Thanks for sharing ur cooking skills…I’m sure ur making ur family proud❤️♥️❤️
That looks delicious maybe I’ll add that to our pre Thanksgiving meal. I have such a multicultural family our Thanksgiving dinner consists of traditional turkey, mashed potatoes and gravy, sweet potatoes homemade stuffing. Then we add in the tamales and the lumpia and pancit. We put on such a large spread that we all eat leftovers for days.
It’s funny you mention it’s not actually served at weddings. We’ve been to dozens of weddings in Brooklyn and were never served Italian wedding soup. My grandma and mom made this all the time but called it minestra. I think the first time I heard it called Italian wedding soup was Rachael Ray circa 2000.
My mom made it but instead of meatballs she made these soft cheesy ” croutons” to put on top. Oh my god they were delicious. Put a few eggs milk and Parmesan in a bowl and whisk. Salt n pepper it. Put in shallow pan. Cook on each side thorough try to only flip once. Let cool. Cut into tiny squares. 😋 Ps. Progresso Chickarina soup is similar to this guys soup
I’m from Barcelona (Catalunya, North-East Spain) and this is what we traditionally eat for Christmas. The pasta we use is different, we call it “galet” (they look very similar to the Italian “lumaconi”) and not everyone uses escarole, but other than that it is exactly the same. I don’t think people here realize that what we eat is straight up Italian food, lol.
Hi! Don’t know if you read comments on a recipe posted this old…..But, here’s a trick my Granny taught me a long time ago. Before you chop up your escarole: fill up your sink with cold water & put 1/4-1/2 cup of white vinegar in it swish around& dunk your greens in it & soak about 5 minutes or so. This kills any bugs …. They’re not too fond of the vinegar at all. Then, rinse with fresh cold water. It makes me feel a lot better doing this & the vinegar doesn’t leave any taste At All‼️ I prefer not eating little bugs, Thank You very much.‼️
Hey, Steven. Love your website and am enjoyimg your downloadable Holiday guide. A quick note, and I could be wrong, but your wedding soup article calls for: A. 8 cups brodo and 4 cups water. Your written quide calls for 12 cups brodo. Not a big deal, but I thought I’d mention it. B. More curiously, this article doesn’t call for onions in your meatball recipe (I wouldn’t expect it would for this purpose) – but your written holiday quide mentions onions in the meatball recipe, without any inclusion of onions on the ingredient list. I’m betting that’s an oversight and no onions are called for here. Wanted to mention. BTW: best cooking show anywhere. Keep it up. All the best to you.
As a chef, I’d also like to nominate romaine lettuce as a suitable substitute. It’s overlooked as a cooking vegetable, but is wonderful in soups/stews/ect where you might use vegetables like kale, char, etc. It has this lovely waterlogging effect too, that packs it with flavour in a broth. I first discovered using romaine like this, from a Chinese cookbook(actual Chinese, and not Chinese-American), that I had to have Chinese friends translate for me back when I was maybe 13 or 14(around 1994/5).
1 head Escarole 1 large onion 2 large carrots 3 ribs celery 1 lb veal Some cream (half cup?) 1 egg Pecorino Romano cheese (1 cup grated?) garlic parsely 1.75 liters broth or stock pasta (Ditalini) olive oil Clean and chop Escarole Dice up mirepoix Mix ‘sludge’ – cream, egg, salt, pepper, pecorino, grated garlic and parsely Adjust moisture by adding more cream if needed Mix meat in and make small meatballs small enough to fit on a spoon Sweat mirepoix (10-15 min) – no browning Add 8 cups broth and 4 cups water Simmer 10-15 min till veggies are fully cooked and tender Adjust seasoning Add meatballs and cook 10-15 min – don’t boil and they’ll float when done Add escarole and cook a min or so then let steep in soup Separately cook the pasta Plate pasta and soup together
I went out of town once, left my teenaged kids at home. My son wanted to make stuffed shells for his sisters. He bought all the ingredients and started working. He enlisted one of the girls to help him when he realized what he had done. He used small shells and they rolled pea-sized meatballs and put them into the shells. They said it tasted amazing but refused to remake the dish. hahaha I don’t blame them. 🙂
Summary of recipe: Preparation prior to cooking. Vegetables: 1. Chop escarole up 2. Dice celery, carrot and onion Meatball mixture: 3. Mix mince (veal) with the following mixture by hand: cream, 1 egg, breadcrumb, pecorino cheese, grate garlic, chopped parsley 4. Roll meatball mixture into 1/2 inch 5. Have Brodo or Chicken Bone Broth ready on side 6. In another pot boil your pasta of choice in salted water (Ditalini is shown) Making the soup: 7. Large Casserole Dish heat up pan with few tbs olive oil with your vegetable mixture and chicken stock with 4 cups of water for 10 minutes. 8. Place the meatballs in once vegetables are cooked careful not to overcook (wait until they float) 9. Once meatballs cooked input escarole into mix 10. Mix the pasta into the soup mixture 11. Enjoy
It doesn’t seem to be very flavorful….kinda on the blander side???? Just wondering before I try it and mess it up by flavoring it more. LOVE every recipe I’ve tried (I seriously have to make the green sauce for my husband LOVES it on everything!) and am not hating on this recipe, just a question for a suggestion
Like your articles. You do a nice job. I am curious though. Why are you always squatting down, trying to squeeze yourself into the camera? Cant you just pan out or move the camera back a bit? At times, I find it very distracting (frustrating even). I think your articles might show better if you shot the whole area instead of truncating it.
I lift up everyone’s prayers, wants and needs to You Jesus, please pour out blessings. May Your favor, grace and mercy be upon the world. In Jesus name come help us all. You know our needs and everything else about each of us. In Jesus name amen thank you Jesus praise God 🙏🕊️💕🔥🙏 Jesus Christ is the son of God who died and rose three days later and loves all of you. He died for everyone and wants you with Him, to know Him and live for His glory. Come be saved eternally and spend time with Him to know Him. Be free, forgiven, healed, delivered, saved, baptized, whole and let Him show you how He is everything you need. Ask anything in His name 🕊️💕🔥🙏 amen hallelujah praise God thank you Jesus 🙏 Show God, live for His glory. Be rooted and grounded in love, His truth. We are to be an example of Jesus for the world to see Him and want to know Him and know Him more. 🕊️ 🙏🔥 💕 2 chronicles 7 14 says if My people humble themselves and pray and seek My face and turn from their wicked ways I will hear them from heaven and heal their land. People need to repent, be cleansed by His blood and live Holy because He’s Holy and righteous because He’s righteous. Our God said to stop sinning in many many scriptures and He paid for everyone to be cleansed of sin, to live how He said. He dwells in the temple (your body) and said not to defile the temple. He’s worthy of everything He said and paid for, so I implore you to do as God said.
Fun fact this italian dish doesn t exist in Italy. The neapolitan “minestra maritata” (married soup, that i made today) Is different: different vegetables (chicory, endivia, cabbages, broccoli) and different boiled meats (beef, pork, susages), Little cubes of dry cheese (pecorino but i use provolone). Absolutely No Pasta! By the way,what s pamijiaaaan? You mean parmigianO? There Is an O in parmigianO and in italian the last letters of words are not silent.