Easy Italian Wedding Soup

You likely heard a lot about Italian wedding soup. Well, I think it’s time to give it a try and our easy recipe will help you do just that. Did you know we call it “zuppa maritata” in Italian?

Why is it called Wedding Soup though?

Italian wedding soup has a rich history dating back to the Campania region in Italy, with its origins believed to go as far back as the 1st century. The dish was first mentioned by the renowned gastronome Apicio in his old cooking book.

Despite its name, Italian wedding soup is not actually served at weddings in Italy, but rather the name is believed to come from a mistranslation of the Italian phrase “minestra maritata,” which means “married soup.” The term “married” refers to the harmonious marriage of flavors in the soup, particularly the combination of greens and meat.

This hearty soup typically consists of a flavorful broth, tender meatballs, leafy greens like spinach or escarole, and small pasta such as orzo, acini di pepe or tubetti. The marriage of these diverse components creates a comforting and nourishing dish that has become a beloved staple in Italian cuisine.

Italian Wedding Soup Recipe

Italian Wedding Soup

Alessia

You likely heard a lot about Italian wedding soup. Well, I think it's time to give it a try and our easy recipe will help you do just that.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Main Course

Cuisine Italian

Servings 3

Equipment

1 medium bowl
1 large pan
1 large pot
1 tablespoon
1 silicone spoon
1 chopping board
1 chopping knife
1 small bowl

Ingredients

For the meatballs

250 gr beef mince
1 egg
salt, pepper and oregano
2 tbsp grated parmesan
4 tbsp breadcrumbs
1 clove garlic

For the soup

1 onion
2 carrots
half pack baby spinach about 4 handfuls
2 cubes vegetable stock
thyme
200 gr Tubetti Pasta
2 tbsp Belmorso Extra Virgin Olive Oil
2 litres water

Instructions

Mix all the meatballs ingredients in your medium large bowl and mix well using a fork so you can incorporate your ingredients well.
Use your clean hands to shape the meatballs into fairly equal size balls.
Heat your large pan, and add the meatballs to cook. Turn them on each side so they cook all over. Lower the heat as necessary.
In the meantime, you can wash, peel and cut your soup vegetables into small cubes.
Add them to the large pot with the EVOO and let them sauté.
Heat up a bowl of water and melt the stock in it. You'll need it soon.
By now your meatballs should have cooked on all sides. Take them off the heat.
Once the vegetables are golden, you can add the melted stock, and then the rest of your 2 litres water.
Cover with a lid and let it boil.
When the water boils, you can add the meatballs in. Leave them to cook with the lid on and on low heat for 15 minutes.
Then remove the lid, mix everything and add the tubetti pasta. Let it cook for 10 minutes and your Italian wedding soup is ready.
Add the spinach too and mix.
Serve with a drizzle of EVOO and the optional grated parmesan.