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The origins of Italian Wedding Soup are as rich and varied as the regions from which it hails. While it is commonly believed that the name "wedding soup" comes from the Italian phrase "minestra maritata," which translates to "married soup," this doesn’t refer to nuptials in the conventional sense. Instead, it signifies the harmonious marriage of flavors between the ingredients used, particularly the meat and the vegetables. Historically, this soup was prepared for festive occasions, often served at weddings, which is how it earned its affectionate name.

Classic Italian Wedding Soup

Discover the warmth of Italian Wedding Soup, a beloved classic that brings family and friends together. This comforting dish, rooted in Italian culture, combines flavorful meatballs, fresh vegetables, and hearty pasta in a rich broth. Each spoonful offers a delightful mix of textures and tastes, making it perfect for any occasion. Whether you're celebrating or simply sharing a meal, this soup is sure to create lasting memories around the table. Enjoy the essence of comfort food!
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Ingredients
  

1 cup small pasta (like acini di pepe or orzo)

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

8 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon Italian seasoning

1 pound ground beef or a mix of beef and pork

½ cup grated Parmesan cheese

1 large egg

¼ cup breadcrumbs

2 cups fresh spinach, roughly chopped

Salt and pepper to taste

Instructions
 

Prepare the Meatballs: In a large bowl, combine the ground meat, Parmesan cheese, egg, breadcrumbs, thyme, salt, and pepper. Mix well until combined but do not overwork the meat. Form small meatballs (about 1 inch in diameter) and set aside.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until they soften, about 5-7 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.

      Add Broth and Seasonings: Pour the chicken broth into the pot and bring it to a gentle boil. Stir in the dried thyme and Italian seasoning.

        Cook the Meatballs: Once the broth is boiling, carefully drop the meatballs into the soup. Reduce the heat to a simmer and let the meatballs cook for about 10 minutes.

          Cook the Pasta: Add the small pasta to the soup and continue to simmer until the pasta is al dente, usually about 8-10 minutes depending on the type of pasta used.

            Add the Spinach: Stir in the chopped spinach and cook for an additional 2 minutes until it wilts. Adjust seasoning with salt and pepper to taste.

              Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese if desired. Enjoy the flavors of this comforting dish!

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 6