My Mom’s Italian Wedding Soup: A Comforting Classic

Some recipes hold a special place in your heart. For me, it’s my mom’s Italian wedding soup—a dish that’s more than just a meal. It’s a warm embrace on a cold day, a symbol of family gatherings, and a reminder of my mother’s love and care. With tender meatballs, hearty greens, delicate bits of egg, and a flavorful broth, this soup has everything you need to feel comforted and satisfied.

In this guide, you’ll learn how to recreate this traditional Italian favorite in your own kitchen. Whether it’s a special occasion or an ordinary weeknight, this soup is a recipe you’ll come back to time and again.

Why Is It Called Italian Wedding Soup?

Contrary to what you might think, Italian wedding soup has nothing to do with weddings! The name comes from the Italian phrase minestra maritata, which means “married soup.” It refers to the perfect “marriage” of flavors between the meat and greens in the dish.

Ingredients for My Mom’s Italian Wedding Soup

Here’s everything you’ll need to make this comforting soup:

For the Meatballs

For the Soup Base

How to Make My Mom’s Italian Wedding Soup

This recipe is simple, but each step is key to creating a soup that’s rich, flavorful, and satisfying.

Step 1: Make the Meatballs

1. In a large bowl, combine:
   • 12 ounces ground meat
   • 1/2 cup dry breadcrumbs
   • 1 large egg
   • 1/4 cup Pecorino Romano cheese
   • 1/4 cup Parmesan cheese
   • 1 tablespoon fresh oregano
   • 1 teaspoon kosher salt
   • 1/2 teaspoon black pepper
2. Mix gently but thoroughly—don’t overwork the meat.
3. Form the mixture into small balls, about 3/4 to 1 1/2 inches in size. You should get 20–30 meatballs.

Step 2: Cook the Meatballs

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. Add the meatballs in batches, taking care not to overcrowd the pan.
3. Cook, turning occasionally, until browned on all sides (about 3–5 minutes). Don’t worry if they’re slightly pink inside; they’ll finish cooking in the broth.
4. Transfer the cooked meatballs to a paper towel-lined plate.

Step 3: Prepare the Soup Base

1. In a large soup pot, heat 1 tablespoon olive oil over medium-high heat.
2. Sauté the diced onion and minced garlic until tender and fragrant (about 5 minutes).
3. Pour in 8 cups chicken broth and bring to a boil.

Step 4: Add the Greens

1. Add 6 lightly packed cups of torn greens to the pot.
2. Reduce the heat to low, cover, and simmer for 10 minutes.

Step 5: Finish the Soup

1. Return the meatballs to the pot and simmer for another 5 minutes.
2. In a small bowl, whisk together the remaining 2 eggs, 1/4 cup Pecorino Romano, and 1/4 cup Parmesan cheese.
3. Slowly drizzle the egg mixture into the soup, stirring in one direction to create delicate egg ribbons.
4. If using, stir in 3/4 cup cooked pasta.

Step 6: Season and Serve

1. Taste the soup and adjust the seasoning with kosher salt, black pepper, and red pepper flakes, if desired.
2. Serve with a squeeze of lemon juice for a bright, fresh finish.

Pro Tips for the Perfect Italian Wedding Soup

• Use high-quality cheese: Pecorino Romano and Parmesan bring unmatched flavor.
• Don’t skip browning the meatballs: This step adds depth to the soup.
• Choose the right greens: Escarole is traditional, but spinach, kale, or Swiss chard work well too.
• Cook pasta separately: If using pasta, cook it separately to avoid it soaking up too much broth.

Nutritional Information

Here’s an approximate breakdown for one serving of Italian wedding soup (without pasta):

FAQs About My Mom’s Italian Wedding Soup

1. Can I make this soup ahead of time?
Yes! It tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days.

2. Can I freeze Italian wedding soup?
Absolutely. Freeze it without the pasta for best results. Thaw overnight in the fridge and reheat on the stove.

3. What can I use instead of Pecorino Romano?
Grana Padano or additional Parmesan cheese are great substitutes.

4. How do I prevent the egg ribbons from clumping?
Pour the egg mixture slowly while stirring continuously in one direction.

5. Can I make this soup vegetarian?
Yes! Skip the meatballs and use vegetable broth. You can add beans or tofu for protein.

6. What’s the best way to reheat the soup?
Heat it gently on the stove over medium heat, stirring occasionally. Avoid boiling, which can make the greens overly soft.

A Recipe That Brings People Together

My mom’s Italian wedding soup is more than just a meal—it’s a way to bring people together. Whether you’re serving it at a family gathering or enjoying it solo, every spoonful carries the warmth of tradition and love.

Why not try making this hearty, flavorful soup tonight? Your kitchen will be filled with the irresistible aroma of simmering broth, and your family will thank you for it.

My Mom’s Italian Wedding Soup: A Comforting Classic

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• Author: Emma
• Total Time: 50 minutes
• Yield: Serves 6

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Description

This Italian Wedding Soup is a warm embrace in a bowl, filled with tender meatballs, hearty greens, delicate egg ribbons, and flavorful broth. Inspired by a family favorite, this comforting classic is perfect for chilly evenings, special occasions, or a satisfying weeknight dinner. It’s a simple yet elegant dish that brings people together, one spoonful at a time.

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Ingredients

For the Meatballs:

• 12 ounces ground meat (chicken, turkey, pork, beef, veal, or a combination)
• ½ cup dry breadcrumbs
• 1 large egg
• ¼ cup Pecorino Romano cheese, grated
• ¼ cup Parmesan cheese, grated
• 1 tablespoon fresh oregano leaves, chopped (or 1 teaspoon dried oregano)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil (for browning)

For the Soup Base:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 8 cups chicken broth (low-sodium preferred)
• 6 cups torn greens (such as escarole, spinach, kale, or Swiss chard)
• 2 large eggs
• ¼ cup Pecorino Romano cheese, grated
• ¼ cup Parmesan cheese, grated
• ¾ cup cooked small pasta (optional)
• Red pepper flakes (optional, to taste)
• Lemon wedges (optional, for serving)

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Instructions

• Prepare the Meatballs:
  • In a large bowl, combine ground meat, breadcrumbs, egg, Pecorino Romano, Parmesan, oregano, salt, and black pepper. Mix gently to avoid overworking.
  • Roll the mixture into small meatballs (¾ to 1 ½ inches in size). You should have 20–30 meatballs.
• Cook the Meatballs:
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Add the meatballs in batches, ensuring not to overcrowd the pan.
  • Cook until browned on all sides, about 3–5 minutes (they will finish cooking in the soup).
  • Transfer the browned meatballs to a plate lined with paper towels.
• Make the Soup Base:
  • Heat 1 tablespoon olive oil in a large soup pot over medium heat.
  • Sauté the onion and garlic until tender and fragrant, about 5 minutes.
  • Pour in the chicken broth and bring to a boil.
• Add the Greens:
  • Add the torn greens to the pot, reduce the heat to low, cover, and simmer for 10 minutes.
• Finish the Soup:
  • Return the browned meatballs to the pot and simmer for an additional 5 minutes.
  • In a small bowl, whisk together the eggs, Pecorino Romano, and Parmesan cheese.
  • Slowly drizzle the egg mixture into the soup while stirring in one direction to create delicate egg ribbons.
  • If using, stir in the cooked pasta.
• Season and Serve:
  • Taste the soup and adjust seasoning with salt, black pepper, and red pepper flakes if desired.
  • Serve hot with a squeeze of lemon juice for a bright finish.

Notes

• Use High-Quality Cheese: Pecorino Romano and Parmesan elevate the soup’s flavor.
• Brown the Meatballs: This adds depth and richness to the broth.
• Choose the Right Greens: Escarole is traditional, but spinach, kale, or chard are great substitutes.
• Separate Pasta Cooking: Cook pasta separately to prevent it from soaking up too much broth in the soup.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian