Italian Wedding Soup
6 servings25 min prep30 min cookMedium
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The Tale of Italian Wedding Soup
Story updated
Italian wedding soup's name is a mistranslation of the Italian 'minestra maritata,' or 'married soup,' referring not to weddings but to the marriage of flavors between greens and meat. It originated in southern Italian, particularly Neapolitan, home cooking and was popularized in the U.S. by Italian immigrants.
Ingredients
Scale:· 6 servings
- 1 lb ground beef or a beef-pork blend
- 1/3 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan, plus more for serving
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 8 cups chicken broth
- 1 cup small pasta, such as acini di pepe or orzo
- 4 cups baby spinach or chopped escarole
- Salt and pepper, to taste
Instructions
- 1In a bowl, combine the ground beef, breadcrumbs, egg, Parmesan, half of the garlic, salt, and pepper, and mix gently until just combined.
- 2Roll the mixture into small meatballs, about 3/4 inch in diameter, and set them on a plate.
- 3Heat the olive oil in a large pot over medium heat and cook the onion and carrots for 5 minutes until softened, then add the remaining garlic and cook for 30 seconds.
- 4Pour in the chicken broth and bring to a gentle boil.
- 5Carefully drop the meatballs into the simmering broth and cook for 8 to 10 minutes, until cooked through.
- 6Add the pasta and cook for 8 to 10 minutes, or until tender.
- 7Stir in the spinach or escarole and cook for 1 to 2 minutes until wilted.
- 8Season with salt and pepper to taste and serve with extra Parmesan on top.
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