Minestra Maritata – Italian Wedding Soup is a heartwarming and flavorful dish that perfectly marries the flavors of tender meatballs, vibrant greens, and delicate broth.
Despite its name, Italian Wedding Soup has nothing to do with actual weddings. The name “wedding” is derived from the Italian phrase “minestra maritata,” which translates to “married soup.” This refers to the harmonious combination of meat and greens rather than any nuptial celebration. Its origins can be traced back to Southern Italy, where peasants would combine leftover meats and seasonal vegetables into a nourishing and economical meal.
Over time, the recipe evolved and traveled to America with Italian immigrants, where it gained popularity and became a beloved staple in Italian-American cuisine.
Why you will love Minestra Maritata?
Italian Wedding Soup is a culinary delight due to its perfect balance of flavors and textures. The savory, juicy meatballs complement the tender, slightly bitter greens, creating a well-rounded taste.
- The small pasta pieces provide a pleasing contrast in texture, soaking up the flavorful broth with every bite.
- The broth itself, enriched with aromatic vegetables and occasionally a hint of Parmesan, ties all the components together.
Each spoonful offers a medley of flavors that is both comforting and complex, making Italian Wedding Soup a dish that warms the soul and satisfies the palate. Whether served as a starter or a main course, it embodies the essence of Italian cuisine: simple, hearty, and utterly delicious.
What do you need to make Minestra Maritata?
Chicken broth
The foundation of the soup, providing a flavorful and aromatic liquid in which all ingredients meld together.
Onion, carrot, and celery
Known as the holy trinity of Italian cooking, these vegetables build a deep, sweet, and savory base for the soup.
Ground meats
Traditionally a mix of ground pork and beef or veal is used, providing a rich and savory base. Some variations use turkey or chicken for a lighter option.
Breadcrumbs
These help to bind the meatballs and give them a tender texture.
Parmesan cheese
Adds a salty, umami flavor to the meatballs.
Acini di Pepe or Orzo
Small pasta shapes that add heartiness and texture to the soup. They soak up the broth’s flavors, making each bite delightful.
Minestra Maritata step by step
1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs from the pot and set aside.
3. In the same pot, add chopped onion, carrots, and celery. Sauté until the vegetables are softened.
4. Pour in the chicken broth and bring the mixture to a simmer. Add the acini di pepe pasta and let it cook according to the package instructions or until al dente.
5. Return the cooked meatballs to the pot. Add chopped spinach and let the soup simmer until the meatballs are cooked through and the spinach is wilted.
6. Season the soup with salt and pepper to taste. Adjust the seasoning if necessary.
Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese.
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Minestra Maritata
Ingredients
For the meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic minced
- Salt and pepper to taste
For the soup
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 8 cups chicken broth
- 1 cup acini di pepe pasta or other small pasta
- 4 cups fresh spinach chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs from the pot and set aside.
- In the same pot, add chopped onion, carrots, and celery. Sauté until the vegetables are softened.
- Pour in the chicken broth and bring the mixture to a simmer. Add the acini di pepe pasta and let it cook according to the package instructions or until al dente.
- Return the cooked meatballs to the pot. Add chopped spinach and let the soup simmer until the meatballs are cooked through and the spinach is wilted.
- Season the soup with salt and pepper to taste. Adjust the seasoning if necessary.
- Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese.
