Italian Wedding Soup (Minestra maritata)
Overview
Italian wedding soup is a light, comforting soup of clear chicken broth filled with tiny meatballs, tender greens and small pasta. The meatballs are rolled from beef or pork with breadcrumbs, egg, garlic and grated parmesan, and poached straight in the simmering broth. Escarole, spinach or curly endive is added near the end so it stays bright green, along with small pasta shapes such as acini di pepe or orzo. A few cubes of carrot and celery give sweetness, and each bowl is finished with more grated cheese. It is a favourite in Italian-American homes and diners, where it is eaten all year round.
History
The name comes from the Neapolitan minestra maritata, which means married soup. It does not refer to a wedding feast but to the way the greens and meats marry together in the pot. The original from Campania was a heavy winter dish of many greens and cuts of pork. Italian immigrants in the United States turned it into the lighter meatball version that most people know today, and it became a standard on menus across the country.
Main ingredients
Chicken broth, small meatballs, escarole or spinach, small pasta (acini di pepe), parmesan, carrot. The soup is built on chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Cheese soups · Spinach and greens soups · More soups from Italy
Recipe
Method
- 1
Mix the mince, breadcrumbs, egg, parmesan, garlic and seasoning and roll into small balls.
- 25 min
Bring the broth to the boil with the carrot and celery and simmer for 5 minutes.
- 310 min
Drop in the meatballs and the pasta and simmer for 10 minutes until both are cooked.
- 42 min
Stir in the greens and cook for 2 minutes until wilted.
- 5
Season and serve with plenty of grated parmesan.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
