Italian Wedding Soup

You’re more likely to find a hearty bowl of Italian Wedding Soup on this side of the Atlantic than in Italy, but that doesn’t make it any less satisfying. The soup is derived from a Southern Italian dish called “minestra maritata,” in which the flavours from meat and vegetables are “married.” The North Americanized version is a humble traditional dish that often uses leftover ingredients, blending tender meatballs with slightly bitter greens for a guaranteed happily ever after.

Italian Wedding Soup

Soo Kim

Warm up with our comforting Italian Wedding Soup—tender meatballs, hearty greens and a savoury broth with small pasta.

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Equipment

• food processor

Ingredients

Meatballs

• 4 strips bacon chopped
• ½ lb ground beef
• ½ lb ground pork
• 3 cloves garlic minced
• 1 egg lightly beaten
• ⅓ cup ricotta cheese or mascarpone
• ⅓ cup Italian bread crumbs
• ½ cup grated Parmesan or pecorino Romano
• ¼ cup chopped parsley
• ½ tsp dried oregano
• 1¼ tsp kosher salt
• ¾ tsp freshly ground black pepper
• ¼ cup olive oil divided

Soup

• 1 large onion diced
• 3 ribs celery diced
• 1 sprig rosemary
• 3 cloves garlic minced
• 1½ tsp kosher salt divided (approx)
• 1 tsp freshly ground black pepper divided
• 3 carrots halved and thinly sliced or diced
• 2 L reduced-sodium chicken broth
• ½ cup small pasta such as acini di pepe or ditalini
• Half bunch Tuscan kale, torn or 2 cups packed baby spinach
• ¼ cup extra-virgin olive oil plus more for drizzling
• ¾ cup grated Parmesan or pecorino Romano for serving

Instructions

 

Meatballs:

• Place bacon in food processor and pulse until finely chopped. Scrape into large bowl. Crumble in beef, pork, garlic, egg, ricotta, bread crumbs, Parmesan, parsley, oregano, salt and pepper. Using hands, mix to thoroughly combine.
• Line baking sheet with parchment paper. Using wet hands and a teaspoon measure, portion mixture into heaping 1 tsp amounts and firmly roll into rounds. Place on prepared pan.
• In large pot, heat half the olive oil over medium-high. Cook meatballs in 2 to 3 batches, turning occasionally until browned and adding remaining oil for second batch, 3 to 5 minutes. Transfer to baking sheet.

Soup:

• In same pot, add onion and celery and cook over medium heat, stirring, until softened, about 4 minutes. Stir in rosemary, garlic, ¾ tsp of the salt and ½ tsp of the pepper. Add carrots and cook, stirring, for 3 minutes.
• Stir in chicken broth and bring to a boil over medium heat. Stir in pasta, remaining ¾ tsp salt and remaining ½ tsp pepper and cook over medium-low, stirring occasionally, until almost tender, 6 to 8 minutes. Add kale and continue cooking until wilted, 3 to 5 minutes.
• Stir in olive oil.
• To serve, divide soup and meatballs among bowls, sprinkle with Parmesan and drizzle over more olive oil.

Keyword meatballs, parmesan, ricotta, soup

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Italian Wedding Soup

Warm up with our comforting Italian Wedding Soup—tender meatballs, hearty greens and a savoury broth with small pasta.

Get the recipe