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How To Make The Best Italian Wedding Soup

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Recipe Information

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Italian Wedding Soup

Cultural Context

Originating from Southern Italy, Italian Wedding Soup is a comforting dish traditionally served at weddings and festive occasions. The name reflects the marriage of flavors from the meatballs and greens, symbolizing unity. Today, this soup is enjoyed across the globe, often adapted with various greens and pasta shapes.

ITITmain
6 servings
Servings4
3/4 lb 80/20 chuck
3/4 lb ground pork
3 cloves garlic (made into a paste)
1/4 cup flat leaf Italian parsley
Parmesan rind
1 egg
1/4 cup milk
1/2 cup grated Pecorino Romano cheese
3/4 cup plain breadcrumbs
2 medium carrots (diced)
2 celery ribs (diced)
1 medium onion (diced)
homemade broth (or chicken base)
escarole (or spinach)
8 ounces small pasta (e.g., ditalini or any small pasta)
1

Prepare the meatballs by combining 3/4 lb of 80/20 chuck and 3/4 lb of ground pork in a bowl.

2

Add 3 cloves of garlic paste, 1/4 cup of flat leaf Italian parsley, Parmesan rind, 1 egg, 1/4 cup of milk, 1/2 cup of grated Pecorino Romano cheese, and 3/4 cup of plain breadcrumbs to the meat mixture.

3

Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the mixture, then mix everything together thoroughly.

4

Let the breadcrumb and milk mixture sit for 5-7 minutes to absorb moisture before adding the meat.

5

Roll the meat mixture into very small meatballs, using a little water to prevent sticking to your hands.

6

Prepare an 8-quart Dutch oven by coating the bottom with 4-5 tablespoons of extra virgin olive oil over medium heat.

7

Add 1 medium diced onion, 2 diced celery ribs, and 2 diced medium carrots to the pot and sauté for about 10-12 minutes until softened, adding a pinch of salt to aid in water release.

8

Add the homemade broth (or chicken base) to the pot with the sautéed vegetables and bring to a simmer.

9

While the broth is heating, prepare the escarole by removing the outer leaves and cutting off the ends, then wash it in a salad spinner.

10

Add the prepared escarole to the pot and stir to combine.

11

Add the small pasta (8 ounces) to the pot and cook according to package instructions until al dente, stirring occasionally.

Equipment Needed

8-quart Dutch ovensalad spinnerbaking sheetcutting board

Dietary

dairy-free

Allergens

milkeggsgluten
Local Name: Minestra Maritata

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