Simple Italian Wedding Soup Recipe

Italian wedding soup consist of tender pan cooked meatballs with broth, authentic Italian seasoning, and couscous with wilted spinach topped with sharp parmesan cheese.

What is Italian wedding soup?

Funny enough this soup is a variation of minestrone soup and in Italy it is called ministra maritata. Maritata translated into marriage and referred to the ingredients mixed together as marriage. This is why it is common for this Italian wedding soup to be served at weddings. This soup has meatballs, couscous or orzo pasta, with a light brother and simple seasonings. Added to this soup is diced carrots and spinach that wilted from the hot broth and then sprinkled with parmesan cheese.

How do you make Italian wedding soup from scratch?

First, you mix together your meat ingredients and form into small balls. You don’t want the balls too big because then it might over power the rest of the ingredients. Next, you cook them in a large stock pot with a drizzle of oil until almost cooked through. After, you remove them from the pan and start to sauté your vegetables. I use onions and carrots in mine then add the broth until the mixture comes to a boil. Finally, you add the couscous and the meatballs back into the pot and allow the couscous to cook through. Add spinach or kale then top with freshly grated parmesan cheese for this Italian wedding soup recipe.

Italian wedding soup meatballs

There is no specific meat you have to use in your Italian wedding soup recipe. This is a preference, however, I enjoy ground Italian sausage from my local Whole Foods butchers. It is fresh, has some fat to help tenderize the meat ball and enhances the authentic Italian flavors. For another Italian soup recipe, check out my Quick Tortellini Pasta Recipe with a side of the best Almond Flour Biscuits.

Italian Wedding Soup

• Servings: 6
• Time: 35minutes
• Difficulty: Easy
• Print

Ingredients

For the meatballs:

• 1 pound ground Italian sausage
• 1/4 cup bread crumb, or almond flour
• 1 large egg
• 1/4 teaspoon oregano or Italian seasoning
• 1/4 cup parsley, chopped
• 2 tablespoons extra virgin olive oil

For the soup:

• 2 tablespoons extra virgin olive oil
• 1/2 cup white onion, diced
• 2 stalks celery, chopped
• 2-3 whole carrots, diced
• 1 tablespoons garlic, minced
• 7-8 cups chicken or vegetable stock
• 1 cup couscous, uncooked
• Dash of oregano
• 1 cup spinach
• Freshly grated parmesan cheese, for topping

Directions

For the meatballs:

1. In a large bowl, combine all ingredients together. Roll into small balls.
2. In a large stock pot, add 2 tablespoons oil to help coat the bottom or your pot. Brown your meatballs, about 1 minute each side.
3. Remove meatballs from the pan and set aside.
4. In the same pot, add oil, onions, celery, and carrots. Sauté until carrots are almost fork tender and onions and celery are translucent.
5. Add garlic, sauté for another 30 seconds until fragrant.
6. Add in your stock, couscous, meatballs, and seasoning. Bring to a boil for about 7-8 minutes or until couscous is cooked.
7. Remove the pot from the heat, add spinach or kale into the pot. Stir until wilted. Allow to rest for 10 minutes.
8. Top each bowl with parmesan cheese, serve warm.
9. Store left overs in air tight container for up to 1 week.