Wednesday, February 8, 2017

Italian Wedding Soup

Italian Wedding soup is a simple 'marriage' of green leafy vegetables and meat in a chicken-based clear broth; minestra maritata. The meatballs are usually made small, bite-size for soup, and the pasta is small too. I used acini di pepe, but orzo or pastina work just as well.


For the meatballs:
  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1 clove garlic, minced
  • 1/2 cup Italian flavored breadcrumbs
  • 1/4 cup onion, chopped fine
  • 2 Tblsp. grated parmesan cheese
  • 1 egg
  • 1 Tblsp. cooking oil
Combine all ingredients and mix well. Form into small meatballs about ¾ inch round. When all meatballs are made, heat a skillet to medium/low with 1 tablespoon oil. Add the meatballs to the skillet and let them brown lightly, turning so that all side are brown. About 7 to 9 minutes. Remove from skillet with tongs or a slotted spoon and let drain on a paper towel lined plate. (you don't want the oil or fat in your soup).

For the soup:
  • 4 cups chicken stock
  • 2 cups cabbage, chopped (or any green leafy vegetable, kale, escarole, spinach)
  • 1 medium carrot, diced
  • 1/4 cup acini di pepe
  • pinch of oregano
  • salt and pepper to taste

Bring chicken stock to a boil in a large pot. Add carrots, cabbage, Acini Di Pepe, meatballs, oregano, salt & pepper. Lower heat and simmer until carrots are tender and cabbage is wilted, about 15 minutes.

Serve hot with freshly grated parmesan cheese.



  1. Your Italian wedding soup looks and sounds delicious and oh, so easy to make. Thanks for sharing!

    1. It is so easy to make and a great way to eat fresh vegetables!


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