Italian Wedding Soup

If you are occupying idyllic thoughts of a bride and groom delicately sampling this soup to give them “vigor” for their upcoming wedding night, cast them aside.  Nothing remotely close am afraid.  The term “minestra maritata” delves around the marriage of flavors attained when all the ingredients really get to know each other as they cook.

There are plenty of classic Italian flavors recognized throughout this satisfying, yet light tasting soup, which appears at almost every Italian restaurant in the States.  Garlic, white wine, oregano, “peppercorn” pasta (yes, it truly is the size of peppercorns!) and the addition of delightful, little meatballs, create a truly a multi-dimensional soup embracing simplicity.

Without exception, there are quite a few variations floating about, with carrots, celery and even cannellini beans.  In my opinion, this take is the most authentic.  What makes this soup magical is the beaten egg stirred into the hot soup and the end, which will make the finished product look pretty sexy.


¼ cup of Parmesan cheese

4 TBSP whole milk

2 TBSP parsley – very finely chopped

1 egg – beaten

1 TBSP of Italian herbs seasoning

1/2 TSP of Aleppo pepper

1 TBSP Worcestershire sauce

½ LB of ground sirloin (ground turkey, chicken, pork, veal or a combination of whichever you meats you prefer)

1/8 TSP of fresh grated nutmeg

¼ Cup of unseasoned breadcrumbs

Kosher salt and fresh ground pepper


Mix all the ingredients (except the ground sirloin) well together.  Add the ground beef and mix thoroughly, without over-mixing  With a melon baller or a teaspoon, form the meatballs and set them aside on a baking sheet to rest and the flavors to deepen.


1 medium onion – chopped

2 cloves of garlic – minced

½ cup of the leafy tops of celery – chopped

1 cup of white wine

8 cups of low sodium chicken broth

1 bunch of greens such as fresh escarole, spinach or baby kale

2 TBSP Parmesan cheese

2 TBSP Pecorino cheese

2 eggs

¾ of a cup of Ancini di pepe pasta

1/2 TSP of Aleppo pepper (or a Pinch of red pepper flakes)

Very finely chopped Italian parsley

Kosher salt and fresh cracked pepper

Juice of half a lemon

In a large pot add 2 TBSP of olive oil and sweat the onion with a pinch of salt and pepper until translucent.  Add the garlic and pepper flakes and cook 2 additional minutes.  Add wine and reduce by half, then include the chicken broth, the Aleppo pepper and bring to a boil.  Drop the meatballs and the pasta and cook for about 10-12 minutes.  Add the spinach 3 minutes before the meatballs and pasta are done. Season generously with salt and fresh pepper.

Beat the eggs and the cheese together.  With a long handled wooden spoon, stir the soup in one direction and drizzle the raw egg mixture into the soup – simmer for another minute until the egg is cooked.  Add some parsley, lemon juice and finish with a drizzle of EVOO on each bowl before serving.


The tiny meatballs become very tender as they poach rapidly in the broth; I choose not to brown them first because I find it toughens them, as they are rather small in size.  As for the pasta, Ancini di Pepe is easily found, but Orzo or Anelli (small rings) are great substitutes too.   Don’t skip the egg part, it’s what kicks this soup outta the park.

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