Italian Harmony Soup

Delve into the comforting embrace of a classic Italian Wedding Soup, a hearty and flavorful dish that brings together tender Italian sausage meatballs, fresh vegetables, and delicate tiny pasta in a rich, savory chicken broth. This isn’t just a soup; it’s a bowl of warmth, tradition, and pure culinary delight.

For years, this particular rendition of Italian Wedding Soup has been my go-to, a recipe I’ve refined and perfected through countless batches. Each subtle tweak has been made with one goal in mind: to maximize flavor, simplify the process, and deliver a soup that truly captures the essence of Italian home cooking. The result is a recipe that my family and I have come to absolutely cherish, and I’m confident you will too.

Why This Italian Wedding Soup Will Become Your New Favorite

This Italian Wedding Soup recipe stands out for many reasons, making it a beloved addition to any meal rotation. It’s incredibly easy to prepare, relying on straightforward steps and readily available ingredients. Despite its humble origins, it’s packed with an astounding depth of flavor that will impress even the most discerning palates. Furthermore, it’s remarkably budget-friendly, utilizing economical ingredients to create a luxurious-tasting dish without breaking the bank.

Beyond its simplicity and affordability, this soup offers immense versatility. Whether you’re seeking a comforting weeknight dinner, a robust starter for a special occasion, or a nourishing meal prep option, it fits the bill perfectly. The combination of succulent meatballs, crisp-tender vegetables, and savory broth provides a balanced and satisfying meal that appeals to everyone, from children to adults. It’s a dish that truly nourishes both body and soul.

The Charming History Behind “Italian Wedding Soup”

The name “Italian Wedding Soup” often sparks curiosity, conjuring images of grand Italian celebrations. However, its traditional Italian name, “Minestra Maritata,” literally translates to “married soup.” This charming moniker doesn’t refer to a matrimonial ceremony, but rather to the perfect “marriage” or harmonious combination of flavors between the diverse ingredients. It speaks to how well the greens and the meat complement each other, creating a rich and balanced culinary union.

Traditionally, Minestra Maritata was often prepared with a long-simmered chicken stock, sometimes even incorporating different cuts of meat or leftover roasted chicken. While a homemade stock certainly lends an unparalleled depth, my recipe embraces the convenience of quality store-bought chicken stock or broth. This modification not only saves a significant amount of time but also simplifies the cooking process without sacrificing the rich, savory foundation that is essential to this classic soup. The focus remains on the delightful interplay of flavors and textures, making it accessible for any home cook.

Essential Ingredients for an Unforgettable Italian Wedding Soup

Crafting a truly memorable Italian Wedding Soup begins with selecting the right ingredients. Each component plays a vital role in building the layers of flavor that make this soup so beloved. From the savory meatballs to the vibrant vegetables and rich broth, quality matters.

For the Irresistible Meatballs

The meatballs are undoubtedly the stars of this soup. Their tenderness and flavor infusion are paramount.

• Italian Sausage: Whether you prefer sweet or mild, Italian sausage is key here. Its inherent seasoning and fat content lend an incredible depth of flavor that you won’t get from plain ground meat, eliminating the need to pre-brown the meatballs. This greatly simplifies the cooking process and keeps them incredibly tender as they simmer directly in the broth.
• Pecorino Romano Cheese: This sharp, salty sheep’s milk cheese adds a distinctive, robust flavor to the meatballs. If Pecorino Romano isn’t available, a good quality Parmesan cheese can be used as a milder alternative.
• Italian Bread Crumbs: These act as a binder, helping the meatballs hold their shape while contributing to their tender texture. Use unseasoned bread crumbs if you prefer to control the seasoning, but Italian-seasoned bread crumbs offer an extra layer of flavor.
• Fresh Italian Parsley: Minced fresh parsley adds a bright, herbaceous note that elevates the overall freshness of the meatballs. Dried parsley won’t provide the same vibrant burst of flavor.
• Egg: A single large egg is crucial for binding the meatball mixture, ensuring they remain intact and tender during cooking.

For the Flavorful Soup Base

The broth and vegetables create the aromatic foundation for our delicious soup.

• Unsalted Butter: Used to sauté the aromatic vegetables, butter provides a rich starting point for the soup’s base. Using unsalted butter allows you to control the overall sodium content of the dish.
• Onion, Carrots, Celery: This classic trio, often referred to as mirepoix, is the backbone of many savory dishes. Diced small, these vegetables soften beautifully and release their sweet, earthy flavors into the broth, creating a robust and aromatic foundation.
• Garlic: Minced garlic adds a pungent, savory kick that is quintessential to Italian cuisine. Be sure to add it towards the end of the vegetable sauté to prevent burning.
• Chicken Stock (or Broth): The liquid base of the soup. Opt for a high-quality chicken stock or broth for the best flavor. Low-sodium options are excellent, as they give you more control over the final seasoning. Bone broth can also be used for an even richer, more complex flavor profile.
• Kosher Salt and Black Pepper: Essential seasonings that bring all the flavors together. Always taste and adjust as you go, especially if using a pre-seasoned broth.
• Acini di Pepe (or other small pasta): This tiny, bead-shaped pasta is traditional for Italian Wedding Soup, offering a delightful texture. Other small pasta varieties like ditalini, orzo, or even small star-shaped pasta can be substituted.
• Fresh Spinach (or Kale): Fresh greens are folded in at the very end, wilting gently into the hot soup. Spinach provides a delicate texture, while kale offers a slightly heartier bite. Traditionally, escarole is used for a subtly bitter contrast, which is also an excellent option.

Versatile Substitutions and Creative Variations

One of the beauties of Italian Wedding Soup is its adaptability. Feel free to customize this recipe based on your preferences or what you have on hand. These substitutions can help you achieve a different flavor profile or simply make the recipe more convenient.

• Broth Options: While good quality chicken stock is our default, I’ve successfully used chicken bone broth, which imparts an even deeper, more complex flavor and added nutritional benefits. If you choose bone broth, remember it can be saltier, so always taste the soup before adding any additional salt. You can also opt for vegetable broth for a vegetarian base (though you’d need to swap the meatballs as well).
• Meatball Mix: Traditionally, meatballs for this soup are made with a blend of ground beef and ground pork. While I adore the intense flavor boost Italian sausage provides (which also negates the need to brown the meatballs, saving time and effort), feel free to revert to the classic ground beef and pork mix. For a lighter option, ground chicken or turkey can also be used, though you might want to add extra seasoning or a pinch of fennel seed to mimic the Italian sausage flavor.
• Greens: I’ve experimented with both fresh spinach and kale, finding both equally delicious. Spinach wilts quickly and has a mild flavor, while kale offers a more robust texture and slightly earthy taste. For an authentic touch, seek out escarole, a slightly bitter green that provides a wonderful counterpoint to the rich broth and savory meatballs, as it’s the most traditional green used in “minestra maritata.”
• Egg Drop (Stracciatella Style): On occasion, I like to stir in a couple of beaten eggs at the very end, just after removing the soup from the heat. This creates delicate, silky ribbons of cooked egg throughout the broth, a technique known as “stracciatella” in Italian cuisine, adding another layer of richness and a unique texture.
• Pasta Shapes: While Acini di Pepe is the quintessential pasta for Italian Wedding Soup due to its tiny, peppercorn-like shape, other small pasta varieties work beautifully. Ditalini, orzo, or even small star-shaped pasta are excellent alternatives that will cook quickly and integrate well into the soup. The key is to choose a pasta that is small enough to be easily eaten with a spoon alongside the meatballs and vegetables.

Crafting Your Delicious Italian Wedding Soup: Step-by-Step

Making this hearty Italian Wedding Soup is a straightforward and rewarding process. Follow these detailed steps to create a comforting meal that tastes like it came straight from a nonna’s kitchen.

Preparing the Tender Italian Sausage Meatballs

Starting with perfectly prepared meatballs is crucial for this soup. The secret to their tenderness and shape retention lies in gentle handling and a quick chill.

Step 1: Prepare Your Workspace. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Step 2: Gently Combine Meatball Ingredients. In a large bowl, add the Italian sausage (sweet or mild, depending on your preference), grated Pecorino Romano cheese, Italian bread crumbs, fresh minced Italian parsley, and the egg. Using clean hands, mix the ingredients gently until just combined. The key here is to avoid overworking the mixture, as this can result in tough meatballs. You want them to be light and tender.

Step 3: Shape the Meatballs. Roll the mixture into small, ½-inch balls. The small size ensures they cook quickly and are easy to enjoy in each spoonful of soup. Place the shaped meatballs onto the prepared parchment-lined baking sheet.

Step 4: Chill for Perfect Shape. Cover the baking sheet with plastic wrap and freeze the meatballs for at least 30 minutes, or even up to an hour. This crucial step helps the meatballs firm up, ensuring they hold their shape beautifully and don’t fall apart when added to the hot broth.

Pro Tip: I often prepare the meatballs well in advance. Once frozen solid, I transfer them to a zip-top freezer bag, allowing me to have a ready supply of meatballs whenever a craving for this soup strikes. This foresight significantly cuts down on the most time-consuming part of the recipe, making weeknight soup preparation incredibly fast!

Building the Savory Soup Base

Now that your meatballs are chilling, it’s time to create the rich, aromatic foundation of your soup.

Step 5: Sauté the Aromatics. In a large Dutch oven or a sturdy soup pot, melt the unsalted butter over medium-high heat. Add the diced onion, carrots, and celery. Sauté these vegetables, stirring occasionally, until they become tender and slightly softened, which should take about 8 to 10 minutes. This step is essential for developing the deep, sweet base of the soup.

Step 6: Infuse with Garlic. Add the minced garlic to the pot and cook for just 1 minute more, stirring constantly. Be careful not to burn the garlic, as it can turn bitter very quickly.

Step 7: Simmer the Broth. Pour in the chicken stock or broth, then season with kosher salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. This allows the flavors to meld beautifully. Taste the broth and adjust the seasoning as needed; the amount of salt required will depend on the type of stock or broth you’re using. If using low-sodium stock, you may need to add more salt to taste.

Bringing it All Together for the Perfect Italian Wedding Soup

The final steps transform the aromatic broth into a complete and satisfying meal.

Step 8: Add the Meatballs. Gently drop the chilled meatballs into the simmering broth. Cover the pot and continue to simmer for about 5 minutes. The meatballs will cook through quickly in the hot liquid, retaining their tenderness.

Step 9: Cook the Pasta. Add the Acini di Pepe (or your chosen small pasta) to the soup. Simmer for an additional 6 to 8 minutes, or until the pasta is tender and cooked al dente according to its package instructions. Be mindful not to overcook the pasta, as it will continue to absorb liquid even after the soup is removed from the heat.

Step 10: Wilt the Spinach. Remove the soup from the heat. Stir in the fresh spinach (or kale) until it has wilted, which will happen almost instantly in the residual heat of the soup.

Step 11: Serve and Enjoy! Ladle the hot Italian Wedding Soup into bowls. Serve immediately with a generous grating of Pecorino Romano cheese or Parmesan cheese over the top. The salty, tangy cheese melts slightly into the hot soup, adding a final touch of rich Italian flavor.

Pro Tips for the Best Italian Wedding Soup Experience

To truly elevate your Italian Wedding Soup and ensure every spoonful is perfect, consider these helpful tips:

• Cooking Pasta Separately for Perfect Leftovers: For soups that contain pasta, I highly recommend cooking the pasta separately. Prepare the Acini di Pepe (or other small pasta) according to package directions, drain it, and then add a small portion to each individual serving bowl of soup. This prevents the pasta from soaking up too much broth and becoming mushy, especially if you anticipate having leftovers. When reheating, you’ll find the broth-to-ingredient ratio remains ideal, and you can add freshly cooked pasta as needed. If you do cook pasta directly in the soup and have leftovers, simply add a splash of extra chicken stock or broth when reheating to achieve your desired consistency.
• Taste and Adjust Seasoning: The quality and sodium content of your chicken stock can vary significantly. Always taste the soup after it has simmered and before serving. Adjust with additional salt and pepper as needed to ensure the flavors are perfectly balanced.
• Don’t Overmix Meatballs: As mentioned in the preparation steps, overmixing the meatball ingredients can lead to dense, tough meatballs. Mix just enough to combine everything.
• Serve with Crusty Bread: A thick slice of crusty Italian bread is the perfect accompaniment for dipping into the flavorful broth.
• Meal Prep Gold: This soup is fantastic for meal prep. Make a big batch and portion it out for lunches throughout the week, remembering the pasta-separately tip for optimal texture.

Storage and Freezing Your Italian Wedding Soup

This Italian Wedding Soup is not only delicious freshly made but also stores and freezes beautifully, making it an excellent candidate for meal planning.

Explore More Delicious Soup Recipes

If you love the warmth and comfort of a homemade soup, be sure to check out these other delightful recipes:

• Sicilian Chicken Noodle Soup Recipe
• Tuscan White Bean Soup
• Root Vegetable Soup
• Easy Ham and Potato Soup
• Vegetable Dumpling Soup

Italian Wedding Soup

A simple recipe for Italian Wedding Soup with small tender Italian sausage meatballs, vegetables, and tiny pasta in a rich, flavorful chicken broth!

5 from 1 vote

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Course:
Main Course, Soup

Cuisine:
Italian

Prep Time:

30
minutes

Cook Time:

25
minutes

Servings:
8

Calories:

402
kcal

Author:
Leigh Harris

Ingredients

Meatballs

• 
  
  1 lb Italian sausage sweet or mild
  
  
• 
  
  3 tbsp Pecorino Romano or parmesan
  
  
• 
  
  2 tbsp Italian bread crumbs
  
  
• 
  
  1 tbsp Fresh Italian parsley minced
  
  
• 
  
  1 large egg
  
  

Soup

• 
  
  2 tbsp Unsalted butter
  
  
• 
  
  1 small Onion diced small
  
  
• 
  
  2 large Carrots diced small
  
  
• 
  
  2 ribs Celery diced small
  
  
• 
  
  1/2 tsp Garlic minced
  
  
• 
  
  10 cups Chicken stock or broth
  
  
• 
  
  1/2 tsp Kosher salt
  
  
• 
  
  1/2 tsp Black pepper
  
  
• 
  
  5 oz Baby spinach stemmed, rough chopped
  
  
• 
  
  3/4 cup Acini di pepe or other small pasta
  
  
• 
  
  Pecorino Romano grated – additional for topping the soup
  
  

Instructions

Meatballs

1. In a large bowl add the Italian sausage, Pecorino Romano, bread crumbs, chopped parsley, and egg. Mix gently just until combined. Do not overwork the mixture. You want tender meatballs!
   1 lb Italian sausage,
   3 tbsp Pecorino Romano,
   2 tbsp Italian bread crumbs,
   1 tbsp Fresh Italian parsley,
   1 large egg
2. Shape into 1/2 inch balls. Place on a parchment-lined baking sheet, cover with plastic wrap and freeze for at least one hour.

Soup

1. In a large dutch oven or soup pot melt the butter over medium-high heat, add the onion, carrots, and celery. Saute until the vegetables are tender, about 10 minutes. Add the garlic and cook for 1 minute.
   2 tbsp Unsalted butter,
   1 small Onion,
   2 large Carrots,
   2 ribs Celery,
   1/2 tsp Garlic
2. Add the chicken stock, salt, and pepper bring to a boil. Reduce the heat to low. Cover and simmer for about 15-20 minutes. Season to taste with additional salt and pepper if needed.
   10 cups Chicken stock,
   1/2 tsp Kosher salt,
   1/2 tsp Black pepper
3. Add the meatballs, cover, and simmer for about 5 minutes.
4. Add the pasta and simmer for an additional 6 to 8 minutes until the pasta is tender. Cook the pasta according to the package instructions al dente.
   3/4 cup Acini di pepe
5. Remove from the heat and stir in the spinach until wilted.
   5 oz Baby spinach
6. Serve with additional Pecorino Romano grated over the top!
   Pecorino Romano

Notes

What I like to do with soup that contains pasta is cook it separately and add the pasta to each serving individually. When you have a leftover soup that contains pasta, the pasta tends to soak up a lot of the broth.

Nutrition

Calories:
402
kcal

|

Carbohydrates:
23
g

|

Protein:
19
g

|

Fat:
26
g

|

Saturated Fat:
10
g

|

Polyunsaturated Fat:
3
g

|

Monounsaturated Fat:
11
g

|

Trans Fat:
1
g

|

Cholesterol:
85
mg

|

Sodium:
1089
mg

|

Potassium:
676
mg

|

Fiber:
2
g

|

Sugar:
7
g

|

Vitamin A:
4899
IU

|

Vitamin C:
10
mg

|

Calcium:
79
mg

|

Iron:
2
mg