Italian Wedding Soup Recipe
This Italian Wedding Soup Recipe is called Minestra Maritata (translates to “married soup”), but contrary to what you might think, it has nothing to do with an Italian wedding. The wedding ‘marriage’ is simply referring to the perfect union, an ideal balance, of greens and meat.
Minestra Maritata is traditionally prepared in the regions of Lazio and Campania, where they will use an assortment of dark greens, vegetables, and whatever meat is available. This could include ham, beef, pork or ribs.
I typically use spinach, arugula, onions, and carrots because these items are commonly in my kitchen. I prefer using tiny pasta like acini di pepe because it doesn’t upstage the other ingredients, and for the meat I like to use my Italian Meatball Recipe, which uses a mixture of ground beef and pork. Some recipes will have chunks of ham or beef, and even red or white beans. Again this is all about your own personal tastes and what you have on hand.
As in real life, all marriages are unique, and that goes for Italian Wedding Soup recipes too. See what’s in your fridge and find what makes your own taste buds happy. Enjoy!
Italian Wedding Soup Recipe – Minestra Maritata
Italian Meatballs, recipe here
Onion 1/2 cup, finely chopped
Carrots 3 large, chopped
Spinach 1 bag or 1 container
Sea salt 3 teaspoons
Olive oil, 2 Tablespoons for sautéing
Chicken or Beef Stock, 8 cups
Tiny pasta e.g. acini di pepe, 1 cup dried
Parmesan, grated for dusting
In a large stock pot, heat olive oil and sauté onion until translucent.
Add salt, carrots and continue to sauté for about 5 minutes.
Add stock and spinach and continue to cook down for about 20 minutes.
Add Italian Meatballs and Pasta.
Make pasta according to the directions on the box.
Serve in bowls with grated parmesan.