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.