Mama Palma’s Italian Wedding Soup

Italian wedding soup is hearty and filling and just perfect. The blend of meat and veggies and pasta makes for the best soup ever.

Italian wedding soup is also called “minestra maritata” which actually means “married soup”, meaning the vegetables and meat blend or marry well together. So it doesn’t really have anything to do with a wedding.

I’m pretty sure this is my all time favorite soup. I love everything about it. If you make some meatballs ahead of time and freeze them in ziploc bags, then you can whip this soup up in just a few minutes.

You can use your own meatball recipe if you have a favorite one. Here’s the one I use for this soup, which is different from the meatball recipe I typically use. Also, I like to make my meatballs pretty small for this purpose. But I’ve also seen large meatballs in wedding soup. It’s up to you!

Here’s the meatball recipe I used:

• 1 lb ground beef
• 1 egg, beaten
• 1/2 c Italian breadcrumbs
• 1/4 c finely grated parmesan cheese
• 1 T dried parsley
• 3 cloves minced garlic
• 1 t garlic powder
• 1 t salt
• 1/2 t black pepper

Mix all these ingredients together (I use my hands) in a large bowl. Don’t over mix it. Form into about 1 inch meatballs. Bake them at 350 on a large baking sheet for about 20 minutes.

For the soup you’ll need:

• 3 large carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 4 cloves minced garlic
• 1 T olive oil
• 5 cups chicken broth
• 3/4 c acini de pepe pasta (look for this in the pasta aisle – it’s a tiny pasta that works perfectly for this soup)
• 6 oz chopped fresh spinach (can also use frozen if you thaw and squeeze the liquid out)
• Parmesan for topping

Heat the olive oil in a Dutch oven or large pot. Cook the carrots, onions and celery on medium high heat for about 5-6 minutes. Add the garlic and cook for one more minute.

Next, add the broth and bring to a boil. Add the meatballs. Reduce heat to medium low and let it simmer for about 10 minutes.

At this point, cook the pasta. If you cook the pasta separately, and add it to the soup already cooked, it won’t absorb all the liquid. Dried pasta has to rehydrate, so it takes up all your liquid.

Now add the pasta and spinach to the soup and simmer for 2-3 more minutes.

I recommend serving this soup with some good Italian bread.

Print Recipe

Mama Palma's Italian Wedding Soup

(1 votes, average: 5.00 out of 5)

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Ingredients

• Meatballs
• 1 lb ground beef
• 1 egg, beaten
• 1/2 c Italian breadcrumbs
• 1/4 c finely grated parmesan cheese
• 1 T dried parsley
• 3 cloves minced garlic
• 1 t garlic powder
• 1 t salt
• 1/2 t black pepper
• 3 large carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 4 cloves minced garlic
• 1 T olive oil
• 5 cups chicken broth
• 3/4 c acini de pepe pasta (look for this in the pasta aisle - it's a tiny pasta that works perfectly for this soup)
• 6 oz chopped fresh spinach (can also use frozen if you thaw and squeeze the liquid out)
• Parmesan for topping

Instructions

1

For the meatballs

2

Mix all the ingredients together with your hands. Don't overmix.

3

Form into 1 inch balls and bake for 20 minutes at 350.

4

For the soup

5

Chop the onion and slice the carrots and celery.

6

Heat olive oil in a dutch oven or large pot on medium high heat.

7

Add the onions, celery and carrots and cook for 5-6 minutes.

8

Add the garlic and cook for one more minute.

9

Cook pasta according to package directions.

10

Drain and set aside.

11

Add the broth and meatballs to the soup pot and bring to a boil.

12

Reduce heat to medium low and simmer for about 10 minutes.

13

Add pasta and spinach to the pot and simmer for 2-3 more minutes.

14

Serve hot with grated parmesan if desired.