The Best Italian Wedding Soup

What is Italian Wedding Soup?

Italian Wedding Soup is a delightful and comforting dish, perfect for any day that calls for a cozy meal. Despite its name, it's not actually a staple at Italian weddings! The name is derived from the Italian phrase "minestra maritata," which means "married soup." This refers to the perfect marriage or blend of flavors from the greens and the meat in the soup.

Traditionally, Italian Wedding Soup consists of a clear broth, often chicken-based, filled with hearty greens like escarole or spinach, tiny meatballs made from pork, beef, or chicken, and often a sprinkling of pasta like acini de pepe or orzo. To make it even more delicious, it's typically garnished with a generous helping of Parmesan cheese on top.

It's a wonderfully warm and satisfying dish that combines simple ingredients to create a burst of flavors and textures.

Why You’ll Love This Wedding Soup Recipe

Our wedding soup is packed with rich flavors and wholesome ingredients that come together to create a dish that's as heartwarming as it is delicious. Here are a few reasons why you will love it:

1. It's Incredibly Flavorful: DeLallo's Wedding Soup combines tasty meatballs, zesty herbs, and fresh vegetables in a harmonious blend that tantalizes your taste buds. Every spoonful is a burst of flavor that makes you want to savor each and every bite.

2. Comfort Food at Its Best: There’s something truly special about a bowl of hot soup that comforts the soul. Whether you’re feeling under the weather or just need a little pick-me-up, this soup is like a cozy blanket on a chilly day.

3. Easy to Make: You don’t have to be a gourmet chef to whip up this delightful soup. The recipe is straightforward and simple, making it perfect for busy weeknights or lazy weekends. Plus, it’s a great way to impress your guests without too much fuss!

4. Perfect for Any Occasion: Whether it's a casual family dinner, a romantic meal for two, or a special celebration, DeLallo Wedding Soup fits right in. It's versatile enough to be a hit in any setting.

The Ingredients You Will Need To Make Italian Wedding Soup

Meatballs: It’s easy to make your own, or you can use pre-made frozen meatballs from the grocery store. We use a combination of beef, pork and veal.

Soffrito: This is a must for most sauces, soups, and stews in any Italian kitchen. It’s an essential flavor base quick and easy to make. The key ingredients of soffrito are onion, carrots, and celery and they are often called holy trinity.

Chicken Stock: We prefer a low-sodium chicken stock so that we can control the saltiness of the soup. You can also create your own homemade chicken broth or stock for this recipe.

Fresh Greens: Fresh greens add flavor and nutrition to Italian wedding soup, and complement the other ingredients in the broth. We recommend escarole, endive or spinach.

Cooked Chicken: Cooked chicken is added to Italian wedding soup to provide structure and lightness, as well as added flavor and texture variety. Some versions of the soup may include only chicken and no meatballs.

Egg and Pecorino Cheese: This egg mixture is added to thicken soup, resulting in a rich flavor, silky texture, and creaminess.

Acini di Pepe: This recipe calls for this specific pastina, but you can choose any shape. Consider Stelline, Ditalini or any other tiny cut of pasta.

How to make Italian Wedding Soup

Make the meatballs: Combine the beef, pork, and veal with the egg, parsley, cheese and breadcrumbs. Roll the mixture in small meatballs, arrange on a baking sheet and bake until cooked through.

Create the soup base: Heat the oil in a large saucepan. Add the celery, carrot and onion and sauté until onions are tender and translucent. Add the stock and bring to a boil.

Add the greens, meatballs and chicken: Once the stock comes to a boil, reduce the heat, add the greens, cover and simmer for 20 minutes. Add the meatballs and chicken and cook for another 5 minutes.

Thicken the soup: Beat the eggs and Pecorino Romano in a small bowl then slowly add the mixture to the soup, stirring continuously.

Serve it up: Divide the cooked pasta into soup bowls and ladle the soup on top. Top with grated Pecorino Romano.

Top Tips

Store soup leftovers in the refrigerator in an air-tight container for up to 3 days. Reheat on the stovetop in a pot over low heat.

Leftovers can be frozen, but it is not advised, as the pasta will certainly become mushy and the dish will ultimately lose its integrity. We recommend removing the pasta before you freeze it. This soup can be stored in an airtight freezer container for up to 3 months. Reheat by simmering over low heat on the stovetop.

Substitutions and Additions

You can use any type of pastina you like—pasta shapes and types. Feel free to swap out the traditional Acini di Pepe pastina for a gluten-free or a whole-wheat pastina.

To make this soup vegetarian, use a vegetable broth instead of chicken stock and add roasted tofu.

Chicken thighs can be used in place of chicken breasts. Thighs are a bit thinner and so they will cook more quickly. Be sure they are fully cooked and no longer pink inside.

Best pasta cuts for Italian Wedding Soup

Acini di Pepe - These tiny, peppercorn-sized pasta beads are the traditional favorite for Italian Wedding Soup. Their small size ensures every spoonful comes loaded with a delightful blend of broth, veggies, and pasta.

Orzo - Resembling large rice grains, orzo is a fantastic choice for those who prefer a slightly larger pasta. It’s excellent at absorbing flavors and adds a lovely texture that complements the meatballs perfectly.

Stelline - Add a sprinkle of whimsy to your soup with this charming little star-shaped pasta. Stelline cooks quickly and is fun for guests of all ages, making it a sure hit at any family-focused event.

Ditalini - Slightly larger, these short tube shapes are a wonderful choice if you're looking for a more robust pasta presence in your soup. They are excellent for sopping up broth and melding with the soup’s other ingredients.

What to serve with Italian Wedding Soup

Serve Wedding Soup with a leafy green salad and crusty Italian bread for a well-rounded meal.

Italian Wedding Soup: FAQ

Why is it called Italian Wedding Soup?

You might think Italian Wedding Soup is served at Italian weddings, but the name actually comes from a delightful misunderstanding. In Italian, the soup is called "minestra maritata," which means "married soup." It’s a reference to the perfect marriage or blending of flavors from the green vegetables and the meats in the soup, not a literal wedding. Over time, when translated to English, the term “maritata” (married) led to the festive-sounding “wedding” in its name. It's a wonderful combination of ingredients that come together to create a truly comforting bowl of soup, perfect for any occasion, not just a wedding.

What is the difference between Italian Wedding Soup and Minestrone?

Italian Wedding Soup and Minestrone are both classic Italian soups, but they have some key differences that set them apart.

Italian Wedding Soup is known for its clear broth, which is typically made from chicken stock. It's famous for featuring tiny meatballs, often made from a mix of beef and pork, along with a green vegetable like spinach or escarole. It also usually includes small pasta shapes like acini di pepe. The name is a bit of a fun misinterpretation; it’s thought to come from the Italian phrase "minestra maritata," which means "married soup," referring to the perfect flavor combination of the greens and the meat.

Minestrone, on the other hand, is a hearty vegetable soup. It's like a celebration of whatever vegetables are in season, but commonly includes beans, onions, celery, carrots, and tomatoes. Pasta or rice is often added to the mix to make it more filling. Unlike Italian Wedding Soup, Minestrone is usually tomato-based and has a thicker consistency. It’s also typically vegetarian, although it can be adapted to include meat if desired.

What is the difference between Italian Wedding Soup and Zuppa Toscana?

Italian Wedding Soup and Zuppa Toscana are both hearty and comforting, but they have some distinct differences in their ingredients and origins.

As mentioned above, Italian Wedding Soup features a clear broth, often chicken-based, with meatballs or small chunks of meat, spinach or escarole, and tiny pasta like acini di pepe. It's a staple in Italian-American cuisine and is known for its savory, comforting flavor.

On the other hand, Zuppa Toscana is a rustic soup from the Tuscany region of Italy. Its main ingredients often include kale, potatoes, Italian sausage, and sometimes bacon, cooked in a creamy broth, often thickened with heavy cream. The soup is rich and hearty, often seasoned with garlic and red pepper flakes, providing a deliciously spicy kick.

Both soups are incredibly warming and perfect for a cozy meal, but they bring their own unique tastes and textures to the table!

Can I make Italian Wedding Soup ahead of time?

Yes you can make Italian Wedding Soup ahead of time. It's a great idea because the flavors meld beautifully when given a bit of time to sit. Just prepare your soup as usual, then let it cool before storing it in the refrigerator. It should keep well for about 3 to 4 days. When you're ready to enjoy it, reheat the soup gently on the stove. If the soup has thickened a bit in the fridge, feel free to add a little extra broth or water to adjust the consistency to your liking. This make-ahead method can be a real timesaver, especially if you're planning to serve it at a gathering or want a comforting meal ready to go.

The Best Italian Wedding Soup

• 1/3 cup chopped parsley
• 1 large egg
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/4 cup DeLallo Plain Breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano
• 6 ounces ground beef
• 6 ounces ground pork
• 6 ounces ground veal
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1 stalk celery, diced
• 1 large carrot, peeled and diced
• 1 onion, diced
• 8 cups chicken stock
• 1 pound fresh greens, chopped (escarole, endive or spinach)
• 1 cup diced cooked chicken breast meat (optional)
• 2 eggs
• 3 tablespoons Pecorino Romano
• 1 (1-pound) package DeLallo Acini di Pepe, cooked
• About 32 mini meatballs (recipe above or frozen mini meatballs)

Directions

1. For the mini meatballs: Preheat oven to 350˚F.
2. In a large mixing bowl, combine all ingredients thoroughly. Roll meat mixture into small meatballs, using about 1 teaspoon of meat for each. Arrange on a baking sheet and bake until cooked through, about 15 minutes.
3. For the soup: In a large pot, heat the olive oil on a medium-high setting. Add the celery, carrot and onions. Sauté until onions are tender and translucent, about 8 minutes. Add the stock and bring to a boil. Stir in greens and reduce the heat to low. Cover and simmer for 20 minutes.
4. Add meatballs and chicken. Simmer for another 5 minutes.
5. In a small mixing bowl, beat eggs and Pecorino Romano with a fork. Slowly add the egg mixture to the hot soup, stirring continuously. Simmer for another minute. Salt and pepper to taste.
6. To serve, ladle soup over cooked pasta in each bowl. Top with grated Romano.

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