Italian Wedding Soup

Italian Wedding Soup From My Nonna’s Kitchen

My nonna often had a big stockpot of this soup simmering when I visited. I remember the little meatballs, the greens, and the pasta in a broth that was hearty but still delicate.

The name comes from the Neapolitan minestra maritata, or “married soup,” and refers to the ingredients coming together. The meatballs should be small enough to share a spoonful with the pasta and greens.

My nonna made her own stock. I use good store-bought chicken stock, then finish each bowl with freshly grated Parmesan. Most of the hands-on work is rolling the meatballs, and you can make them ahead.

Italian Wedding Soup Ingredients

The little meatballs and the broth each need only a few ingredients. Use a chicken stock you like the taste of; it makes up most of the soup.

• Fresh bread and whole milk: Torn pieces of sturdy bread soak up the milk before going into the meatballs. Remove the crusts first.
• Ground beef and pork: I use both, along with an egg to bind the mixture. Grated Parmesan, a little garlic, parsley, and salt provide the seasoning.
• Carrots and celery: Sauté them in extra virgin olive oil before adding the stock.
• Chicken stock: Use 8 cups of homemade chicken stock or a good low-sodium store-bought stock. The broth makes up most of the bowl, so choose one you enjoy.
• Acini di pepe: These tiny, bead-shaped pasta pieces fit on a spoon with the meatballs and greens. Another small soup pasta works too. In my family, we also broke thin noodles into the broth.
• Escarole or baby spinach: Either leafy green goes in near the end, so it wilts and becomes tender without cooking through the entire simmer.
• Parmesan for serving: Grate a little more over each bowl just before eating.

How to Make Italian Wedding Soup

Make the Meatballs

• Soak the bread. Line a large baking sheet or platter with parchment paper. In a bowl, combine 3/4 cup torn pieces of sturdy bread, crusts removed, and 1/4 cup whole milk. Let stand for about 15 minutes, until the bread absorbs the milk. Gently squeeze out and discard the excess milk, then return the bread to the bowl.
• Mix and shape. Add 4 ounces each of ground beef and ground pork, 1 lightly beaten egg, 1/4 cup freshly grated Parmesan, 1 minced garlic clove, 2 teaspoons finely chopped parsley, and 1/2 teaspoon kosher salt. Mix thoroughly. Dampen your hands with cold water and roll 1- to 2-teaspoon portions into marble-sized meatballs, setting them on the parchment as you go. You should have about 40 to 50, depending on their size.

Cook the Soup

• Start the broth. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat. Add 2 peeled and chopped carrots and 2 chopped celery ribs. Sauté until softened, about 5 minutes. Pour in 8 cups chicken stock and bring to a boil.
• Simmer the meatballs and pasta. Carefully add the meatballs and 1 1/4 cups acini di pepe or other small soup pasta. Stir gently, reduce the heat to medium, and simmer for about 10 minutes, until the meatballs are cooked through and the pasta is tender. Check the pasta as it cooks; timing varies by shape and brand.
• Wilt the greens. Add 5 ounces chopped escarole or baby spinach. Stir gently and cook until the greens are wilted and tender, about 3 minutes.
• Finish and serve. Ladle the hot soup into shallow bowls, making sure each gets some meatballs, pasta, and greens. Sprinkle with freshly grated Parmesan and serve.

Tips for Small, Tender Meatballs

• Aim for a teaspoon-sized portion. The meatballs shiould cook up marble-sized: small enough to eat in one mouthful with a little pasta. Damp hands help when rolling them.
• Try a jar to speed up shaping. Add a small portion of the mixture to a clean, dry jam jar and swirl it quickly to form a ball.
• For larger meatballs, use a small cookie scoop. A scoop holding 2 teaspoons to 1 tablespoon of mixture can portion them directly into the simmering broth. They will be larger than the teaspoon-sized meatballs, so check that they are fully cooked before serving.
• Add the greens last. The meatballs and pasta simmer together first; the escarole or spinach needs only the final few minutes.

Make-Ahead and Storage

• Make the meatballs ahead: Shape them up to one day before cooking and keep them covered in the refrigerator. To freeze them, space them apart on a baking sheet until firm, then transfer them to a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
• Store leftovers: Keep the soup in a tightly covered container in the refrigerator for up to 3 days. The pasta will absorb some of the broth as it sits. Add a splash of stock or water when you reheat it in a pot over medium heat, bringing the soup to a boil before serving.
• Freeze the soup without pasta: If you’re cooking a batch to freeze, leave the pasta out. Simmer the meatballs in the broth until cooked through, then add the greens as directed. Freeze the soup without pasta; cook the pasta fresh and add it when you reheat and serve the soup.