A ‘marriage’ between verdue and meat
A marriage that has to be made: that between Italian culinary tradition and American innovation.
From minestra maritata to wedding soup, the story of the recipe that originated among the peasants in the Naples area and arrived overseas, where many went in search of fortune.
The constant is a fundamentally poor but nutritious and hearty dish, where the true union to be celebrated is that between vegetables and meat.
Added peppercorns and the themed competition in Ohio
As already mentioned, despite the fact that the name suggests that it should be enjoyed during wedding celebrations, wedding soup is actually a soup that started out as a combination of vegetables and leftover meat.
Over the years, especially with its advent in the United States, the recipe has undergone variations or additions, such as pasta, usually peppercorns.
Just across the Atlantic, minestra maritata has been so successful that a special competition has been set up in Ohio.
DOWNLOAD PDF WITH WEDDING SOUP RECIPE HERE:
Why Nonna Loves This Recipe
Nonna cherishes this recipe because it brings the whole family together. The homemade broth is rich and flavorful, the meatballs are tender, and the combination of greens makes it both wholesome and comforting. Plus, it’s a versatile soup that can be made in large batches and enjoyed for days.
Cooking Time
- Preparation Time: 30 minutes
- Cooking Time: 2 hours 30 minutes
- Total Time: 3 hours
- Servings: 6-8 people
- Difficulty: Medium
Ingredients
For the Broth
- 2.2 lbs (1 kg) mixed meat (e.g., beef chuck, pork shoulder, and chicken)
- 1 marrow bone
- 1 onion, peeled and halved
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 8 cups (2 liters) water
- 2 tablespoons extra virgin olive oil
- Salt to taste
For the Meatballs
- 10.5 oz (300 g) ground beef or a mix of beef and pork
- 1 large egg
- ½ cup (50 g) breadcrumbs
- ½ cup (50 g) grated Parmigiano Reggiano cheese
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Vegetables
- 3 cups (300 g) chicory, washed and chopped
- 3 cups (300 g) escarole, washed and chopped
- 3 cups (300 g) borage, washed and chopped (optional)
- 2 cups (200 g) Savoy cabbage, chopped
- 1 cup (100 g) broccoli florets
- 1 cup (240 g) cooked or canned white beans (e.g., cannellini or Great Northern), rinsed and drained
Optional Pasta Addition
- ¾ cup (150 g) acini di pepe or other small pasta
Instructions
Prepare the Broth:
- In a large pot, combine the mixed meat, marrow bone, onion, carrot, celery, olive oil, and water. Bring to a boil over medium heat, then reduce to a simmer.
- Simmer uncovered for 2 hours, occasionally skimming off any foam. Season with salt to taste.
- Strain the broth and set the meat aside. Discard the vegetables.
Blanch the Greens:
- While the broth is cooking, bring a separate pot of salted water to a boil.
- Blanch the chicory, escarole, borage, Savoy cabbage, and broccoli separately for 2-3 minutes each, then drain and set aside.
Make the Meatballs:
- In a bowl, combine the ground meat, egg, breadcrumbs, Parmesan cheese, parsley, salt, and pepper.
- Mix well and roll into small meatballs (about 1 inch in diameter).
Finish the Soup:
- Return the strained broth to the pot and bring to a gentle boil.
- Add the meatballs and cook for 15 minutes until fully cooked.
- Stir in the blanched vegetables and white beans, allowing them to heat through.
- If using acini di pepe, add it during the last 10 minutes of cooking and simmer until the pasta is tender.
- Serve:
- Ladle the hot soup into bowls and garnish with extra Parmigiano Reggiano cheese if desired. Enjoy with crusty bread for a complete meal.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Sugar | 4 g |
| Protein | 30 g |
| Fiber | 5 g |
| Sodium | 890 mg |
Tips and Tricks
- For a richer broth: Add a small piece of Parmigiano Reggiano rind while simmering.
- Make it ahead: This soup tastes even better the next day as the flavors deepen.
- Vegetarian option: Replace the meatballs with plant-based alternatives and use vegetable broth.
- Freezing tip: Freeze the meatballs separately before cooking for quick assembly later.
- Pasta addition: Add small pasta shapes like orzo or acini di pepe in the final 10 minutes for a heartier version.
ITALIAN WEDDING SOUP
Notes
Ingredients
For the Broth
- 2.2 lbs (1 kg) mixed meat (e.g., beef chuck, pork shoulder, and chicken)
- 1 marrow bone
- 1 onion, peeled and halved
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 8 cups (2 liters) water
- 2 tablespoons extra virgin olive oil
- Salt to taste
For the Meatballs
- 10.5 oz (300 g) ground beef or a mix of beef and pork
- 1 large egg
- ½ cup (50 g) breadcrumbs
- ½ cup (50 g) grated Parmigiano Reggiano cheese
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Vegetables
- 3 cups (300 g) chicory, washed and chopped
- 3 cups (300 g) escarole, washed and chopped
- 3 cups (300 g) borage, washed and chopped (optional)
- 2 cups (200 g) Savoy cabbage, chopped
- 1 cup (100 g) broccoli florets
- 1 cup (240 g) cooked or canned white beans (e.g., cannellini or Great Northern), rinsed and drained
Optional Pasta Addition
- ¾ cup (150 g) acini di pepe or other small pasta
Instructions
- Prepare the Broth:
- In a large pot, combine the mixed meat, marrow bone, onion, carrot, celery, olive oil, and water. Bring to a boil over medium heat, then reduce to a simmer.
- Simmer uncovered for 2 hours, occasionally skimming off any foam. Season with salt to taste.
- Strain the broth and set the meat aside. Discard the vegetables.
- Blanch the Greens:
- While the broth is cooking, bring a separate pot of salted water to a boil.
- Blanch the chicory, escarole, borage, Savoy cabbage, and broccoli separately for 2-3 minutes each, then drain and set aside.
- Make the Meatballs:
- In a bowl, combine the ground meat, egg, breadcrumbs, Parmesan cheese, parsley, salt, and pepper.
- Mix well and roll into small meatballs (about 1 inch in diameter).
- Finish the Soup:
- Return the strained broth to the pot and bring to a gentle boil.
- Add the meatballs and cook for 15 minutes until fully cooked.
- Stir in the blanched vegetables and white beans, allowing them to heat through.
- If using acini di pepe, add it during the last 10 minutes of cooking and simmer until the pasta is tender.
- Serve:
- Ladle the hot soup into bowls and garnish with extra Parmigiano Reggiano cheese if desired. Enjoy with crusty bread for a complete meal.
No Comments