Italian Wedding soup is an easy weeknight dinner. Making the meatballs ahead or buying frozen meatballs can speed up the process. Serve with rolls or a crusty French bread. I purchased mini Italian meatballs at Aldi, so this was ready very quickly.
Italian Wedding Soup (minestra maritata) is a hearty Italian-American soup with tiny meatballs, leafy greens (like spinach or escarole), and small pasta (like acini di pepe) in a savory chicken broth, often finished with Parmesan cheese. The name comes from the Italian “marriage” of the ingredients, not a wedding, though the small pasta shapes can resemble wedding rings. It’s a comforting, flavorful, and complete meal in a bowl, traditionally made with a mix of ground beef and pork for the meatballs.
Gently combine the meatball ingredients, don’t overwork the meat. Roll into 3/4-inch balls.
Heat olive oil in a heavy pan over medium-high heat.
Brown the meatballs in batches for about 2 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
Add the onions, carrots, and celery and soften over medium heat for 5-6 minutes, until softened. Add a splash of olive oil during cooking if needed.
Add the garlic and Italian seasoning and cook for 1 minute.
Add the chicken broth and vegetables to a large pan. Bring to a boil, then reduce to a simmer. Add the cooked meatballs and simmer gently and add the orzo. Stir in the spinach and cook until wilted, about 2 minutes.
Equipment
Italian Wedding Soup
Italian Wedding soup is an easy weeknight dinner. Making the meatballs ahead or buying frozen meatballs can speed up the process. Serve with rolls or a crusty French bread.
Ingredients
Instructions
- Gently combine the meatball ingredients, don’t overwork the meat. Roll into 3/4-inch balls.
- Heat olive oil in a heavy pan over medium-high heat.
- Brown the meatballs in batches for about 2-5 minutes. The middle of the meatballs will finish cooking in the soup. Remove and set aside.
- Add the onions, carrots, and celery and soften over medium heat for 5-6 minutes, until softened. Add a splash of olive oil during cooking if needed.
- Add the garlic and Italian seasoning and cook for 1 minute.
- Add the chicken broth and vegetable to a large pan. Bring to a boil, then reduce to a simmer.
- Add the cooked meatballs and simmer gently and add the orzo.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Ladle into bowls and garnish with freshly grated parmesan.