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

Ingredient	Quantity	Purpose
Ground meat	12 ounces (chicken, turkey, pork, beef, veal, or a combination)	Adds protein and richness.
Dry breadcrumbs	1/2 cup	Helps bind the meatballs together.
Eggs	1 large	Binds the ingredients for the meatballs.
Pecorino Romano cheese	1/4 cup, grated	Adds salty, nutty flavor.
Parmesan cheese	1/4 cup, grated	Enhances the umami in the meatballs.
Fresh oregano leaves	1 tablespoon, chopped	Adds fresh herbiness (or use 1 tsp dried).
Kosher salt	1 teaspoon	Enhances all the flavors.
Black pepper	1/2 teaspoon	Adds a mild kick.
Olive oil	2 tablespoons	For browning the meatballs.

For the Soup Base

Ingredient	Quantity	Purpose
Olive oil	1 tablespoon	Used for sautéing aromatics.
Yellow onion	1 medium, diced	Adds sweetness and depth.
Garlic	4 cloves, minced	Provides bold, savory flavor.
Chicken broth (low-sodium)	8 cups	Forms the base of the soup.
Greens	1 bunch (about 6 cups, torn)	Adds freshness and nutrients.
Eggs	2 large	For the egg ribbons.
Pecorino Romano cheese	1/4 cup, grated	Adds flavor to the egg mixture.
Parmesan cheese	1/4 cup, grated	Complements the egg ribbons.
Cooked small pasta (optional)	3/4 cup	Makes the soup heartier.
Red pepper flakes (optional)	To taste	Adds a bit of spice.
Lemon wedges (optional)	For serving	Balances the flavors with acidity.

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):

Nutrient	Amount (Per Serving)
Calories	220
Protein	18g
Carbohydrates	8g
Fat	12g
Fiber	2g
Sodium	750mg

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.

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