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Italian Wedding Soup Recipe

Italian Wedding Soup

The name of this soup comes from the Italian phrase minestra maritata, which means "married soup," referring to how well the flavors of the greens and the meat combine. The two most important techniques are browning the meatballs before they go into the pot, which creates a deep flavor in both the meat and the final broth, and then simmering them gently in the soup to finish cooking.
Prep Time20 minutes
Active Time30 minutes
Total Time50 minutes
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Ingredients

For the Meatballs

  • 1 pound ground pork
  • 1/4 pound 85% lean ground beef
  • 3 cloves fresh garlic minced
  • 1 large egg
  • 1/2 cup plain dried breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley minced
  • 3/4 teaspoon Italian seasoning
  • 1 1/2 teaspoons Diamond Crystal kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Soup

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 8 cups 2 quarts chicken broth
  • 1 cup acini di pepe pasta
  • 4 cups chopped escarole
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  • Gently mix all the meatball ingredients in a large bowl until just combined.
  • Form the mixture into 1-inch meatballs.
  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Brown the meatballs in batches for 5-6 minutes, turning to brown all sides. Transfer to a plate.
  • Reduce heat to medium and add the onion, carrots, and celery to the pot.
  • Cook the vegetables in the rendered fat for 6-8 minutes until softened.
  • Add the chicken broth and scrape up the browned bits from the bottom of the pot.
  • Bring the broth to a boil and add the acini di pepe pasta.
  • Cook the pasta for 5 minutes, stirring occasionally.
  • Return the meatballs and any juices to the pot.
  • Reduce heat and simmer for 8-10 minutes until pasta is al dente and meatballs are cooked through.
  • Add the escarole and cook for 1 minute until wilted.
  • Season the soup with additional salt and pepper to taste.
  • Serve hot with grated Parmesan cheese on top.

Notes

Do not overmix the meatball mixture or they will become tough.