Italian Wedding Soup Recipe

This nourishing chicken and mini meatball soup, famously known as Italian Wedding Soup, takes me right back to my Nonna’s kitchen. She always had a big stockpot of this hearty, but delicate soup simmering on the stovetop when I visited her. Italian soups, from this Italian Wedding Soup to Stracciatella, fill me with warmth and comfort. When I make this wedding soup recipe today I think of my Nonna. To make this soup requires time and attention. To get the full experience, the meatballs should be small, spoon-sized, and the chicken stock should be made from scratch. The greens and the pasta delicate and yielding to the other flavors. It’s a Sunday soup for savoring and sharing. Italian Wedding Soup is a complete meal all in one, but if you’d like to pair this soup recipe with a simple Parmesan salad or crispy on the outside and chewy on the inside rosemary focaccia bread, I wouldn’t blame you.

Why Is it Called Italian Wedding Soup?

Did you know Italian Wedding Soup has nothing to do with weddings? The name is a misnomer, taken from the Neapolitan name “minestra maritata,” or “married soup.” The original was a much different soup with no pasta; just lots of greens—chicory, escarole, cabbage, and kale among them—and a hearty broth made from ham bone and sausages. The “marriage” refers not to the union of two people, but the “marriage” of the many ingredients that come together in the dish. The version we have come to know and love, with tiny meatballs, noodles, and greens wilted in a gentle broth, is what I call “minestra della Nonna,” after my grandmother. The crowning touch of this comforting soup is a sprinkle of freshly grated Parmigiano-Reggiano cheese right before serving.

What You Need to Make Italian Wedding Soup

Making the homemade broth for Italian Wedding Soup takes time, but the process is simple, and you can prep the other ingredients for the soup while the broth is simmering. Here’s what you’ll need to make it:

For the broth:

Whole or cut-up chickenYellow onion: Cut the onion into quarters and stick a whole clove into each quarter to give the broth a hint of spice.Carrots: Peeled and cut into batons, carrots add depth and sweetness to the broth.Celery: Two ribs, cut into segments, give the broth an appealing vegetal note.Fresh herbs: I toss one or two sprigs of thyme and parsley into the broth for herbal flavor and added nutrition.Whole peppercorns: Together with the 4 whole cloves, 1/2 teaspoon whole peppercorns adds a little spice to the broth.Fine sea salt: Added at the end of simmering, it brings everything together.

For the meatballs and the soup:

Fresh breadcrumbs: Crumbs from a sturdy loaf of bread will give you the best texture for the meatballs.Whole milk: Soaking the bread in milk softens it and adds richness and moisture to your meatball mixture.Ground beef and pork: Using a mix of both gives the meatballs a better flavor.1 small egg: This helps to bind the meatball mixture.Garlic: I use just one clove because the garlic flavor should be subtle.Parsley: Tossing in a pinch of minced parsley punches up the flavor of the meatballs.Escarole or spinach: Escarole can be tough when raw, but when simmered in broth it becomes meltingly tender. If you’re using escarole, separate the leaves from the core and then roughly chop or slice them. Spinach makes a good substitute; or you can use Swiss chard leaves. Just make sure you add some greens to give the soup a nutritious boost.Pasta: In my family, we make this soup with capellini or thin spaghetti. I sometimes use tiny star pastina, but it’s more traditional to break strands of long, thin noodles right into the simmering broth. However, you can use any small thin pasta you like. Many recipes call for acini di pepe or ditalini and both are welcome choices. Parmigiano cheese: Nothing beats the robust, rich umami flavor of genuine, imported Parmigiano-Reggiano cheese. Take a moment to to seek out the good stuff.

How to Make Italian Wedding Soup

Although it takes some time to make this comforting soup recipe, most of the components can be done ahead of time. Once you’ve made chicken broth from scratch, you’ll realize it’s worth the time. I promise.

Make the chicken broth: Place one whole (4-pound) or cut-up chicken and 4 quarts water in a large stock pot. Add a quartered onion (stuck with cloves), carrots, celery, parsley, thyme, and 1/2 teaspoon peppercorns to the pot. Bring to a boil over medium-high heat, then reduce to a simmer. Skim any foam that rises to the surface. Reduce the heat to medium-low and simmer gently, uncovered, for about 3 hours. Add salt to taste during the last hour of cooking. Once the broth has reduced by half and developed a rich, robust flavor it’s ready. The broth is ready when it is reduced by about one-half and has developed a rich, robust flavor.

Strain the broth: Strain the broth through a colander lined with cheesecloth into a large, clean container. Reserve the carrots and celery and some of the chicken pieces if you like to add to the soup (refrigerate them if not making the soup immediately). If you have time, cover, and refrigerate the broth overnight until well chilled; then skim off and discard the congealed layer of fat on the surface. (Use the broth within 3 days or freeze.)

Make the mini meatballs. Line a baking sheet or large platter with parchment paper. Combine the bread and milk in a bowl. Let it sit, then gently squeeze out any excess milk and return the bread to the bowl. Add the beef, pork, egg and 1/4 cup freshly grated Parmigiano cheese, garlic, parsley, and salt. Mix everything well with your hands or a wooden spoon until thoroughly combined.

Shape the meatballs: Dampen your hands with cold water, pinch off pieces of the meatball mixture, and roll them into balls about the size of a marble, placing them on the prepared baking sheet or platter as you go. (You will end up with anywhere from 60 to 100 mini meatballs, depending on how small you roll them.)

Make the soup: Bring 8 cups of defatted broth to a boil in a large pot over medium heat. Carefully add the meatballs and 5 ounces (5 to 6 cups) raw chopped escarole or spinach leaves to the pot. Simmer the soup for about 10 minutes, until the meatballs are cooked through, and the greens have wilted. At this point, you can add about 2 cups cut-up reserved cooked chicken from the broth and cut-up pieces of carrots or celery. Stir in 2 1/4 cup pasta and simmer until the pasta is cooked. The cooking time will depend on the brand you use.

Ladle the hot soup into bowls and sprinkle each serving with about 1 tablespoon freshly grated Parmigiano cheese.

Do-Ahead Tips for Italian Wedding Soup

This soup is a Saturday or Sunday meal and not something you would put together on a weeknight. It’s worth it, however, when your efforts result in exceptional flavor and every celebrates your efforts with accolades and requests for second helpings. If life allows make this soup in stages and bring it all together on the day you want to serve it.

The chicken broth can be made well in advance; in fact, I recommend it. Making it a day or two ahead means you can chill it in the refrigerator and then skim off the layer of congealed fat that settles on top. You can even make it months in advance and freeze it until you need it. You can either make the meatballs 1 day in advance and refrigerate them or freeze them raw on a baking sheet covered with plastic wrap. Transfer the frozen meatballs to a zip top bag and return them to the freezer. Don’t defrost them in the bag or they will clump together. Instead, spread them out once more on the baking sheet or platter and let them defrost, covered, overnight in the refrigerator. Then add them to the soup as directed in the recipe.

What do Serve with Wedding Soup

To be honest, this soup has everything—nourishing broth, vegetables, protein in the form of meat and cheese, and carbs from the pasta. So, it’s great on its own. If you’d like to serve it with a side, I suggest a small green salad simply dressed with olive oil, a squeeze of fresh lemon juice, and a pinch of salt.