This Italian Wedding Soup, known as Minestra Maritata, is incredibly simple to make, wholesome, and utterly comforting. It’s a lighter version of the traditional Italian recipe, but the core concept remains – bringing together meat and greens in a delicious broth. Trust me, it’s a match that’s truly divine!
Essential Ingredients for Italian Wedding Soup
- Turkey: I’ve experimented with beef, turkey, and a mix of both for the meatballs, and turkey consistently won my family’s heart. It not only cooks in less than half the time compared to beef but also remains tender. Plus, using turkey results in a clearer broth!
- Almond Flour: To keep the meatballs gluten-free and Whole30 compliant, I substitute breadcrumbs with almond flour. It serves as a perfect binder and gives the meatballs a light, fluffy texture during cooking.
- Baking Soda: A dash of baking soda is the secret to making the meatballs tender and airy. I apply this technique in my Meatballs in Red Sauce, and it’s a total game changer.
- Egg: The egg functions as a binder to maintain the meatballs’ shape, though it can be omitted if allergies are a concern. The key lies in the combination of almond flour and baking soda in the mixture!
- Garlic: You’ll need garlic for both the meatballs and the soup. Make sure to add generously—there’s no such thing as too much!
- Fresh Parsley: For a pop of color and flavor, include some finely chopped fresh parsley in the meatball mix.
- Aromatics: A blend of carrots, celery, onion, and garlic creates a flavorful foundation for this soup. I recommend dicing the vegetables evenly to ensure they cook uniformly and don’t turn mushy.
- Italian Seasoning: To enhance the flavor of the meatballs, I add a bit of Italian seasoning, which beautifully complements the soup’s overall taste without overshadowing the other ingredients.
- Chicken Broth: While homemade is ideal, if you’re short on time, I suggest using Kettle & Fire Organic Chicken Broth. It’s crafted from organic and free-range chicken bones, with all-natural ingredients—no sugars, starches, or unnecessary fillers. It’s shelf-stable, perfect for those with limited freezer space. You could also opt for their Chicken Bone Broth, which offers a richer taste, more nutrients, and added collagen. If you prefer a lighter broth, mix the chicken bone broth with equal parts water.
- Greens: Escarole is my top choice, as it gracefully wilts in the soup and is delightfully less sweet than spinach, less crunchy than kale, and less bitter than chard. If you can find it, definitely give it a try; otherwise, any leafy green you like will work.
What is Italian Wedding Soup?
Despite its name, Italian Wedding Soup is not traditionally served at weddings in Italy. In Italian, it’s called “minestra maritata,” translating to “married soup”—a nod to the delightful pairing of meat and greens simmered together to create a savory broth.
This soup hails from Southern Italy, particularly Campania, and boasts many regional variations and family adaptations. Traditionally, it features a broth made with pork bones, cured meats, and sometimes offal, often prepared during the winter months around the time of annual slaughter and feast days. Bitter greens such as escarole, chicory, endive, or dandelion cut through the broth’s richness, contributing to its unique flavor and appearance.
In North America, the profile of Italian Wedding Soup evolved, including meatballs paired with milder greens like spinach and kale in chicken broth. It also became common to incorporate smaller pasta shapes like acini di pepe or ditalini.
Can I Make the Soup Ahead of Time?
Absolutely! You can prepare this Italian Wedding Soup ahead of time. For optimal results, only add the greens when you’re ready to serve. To do this, cook the soup, boil the meatballs, then transfer everything into mason jars or freezer-safe containers. It can last in the refrigerator for up to 4 days or be frozen for up to 6 months. When you’re set to enjoy the soup, simply transfer it back to a pot, reheat over medium heat, and stir in the greens once the broth is simmering. This method maintains the greens’ texture without sacrificing any flavor.
Should I Sear the Meatballs First?
I usually recommend searing meatballs before adding them to a sauce or broth, especially when aiming to build flavor in a single pot. However, this Italian Wedding Soup is one of those exceptional cases where I suggest skipping the browning step and directly boiling the meatballs in the broth instead. Here’s why…
- Although browning the meatballs enhances flavor in the pot, it also increases the risk of them breaking apart if you attempt to flip them too early, particularly in a stainless-steel pot where sticking can be an issue.
- While the fond developed adds depth, it darkens the broth, which isn’t the aim here. We want a clear, light, and golden broth that’s rich in flavor yet refreshing. Boiling the meatballs still yields a tasty soup without the need for the browning process.
- Boiling saves time! When preparing a large pot of soup, you’d typically need to brown the meatballs in batches, which could take an extra 25 minutes based on your pot size.
Avoid baking the meatballs in the oven beforehand! This will dry them out, especially if you’re using turkey, which has less fat. Plus, baking doesn’t contribute to flavor development in the pot—so frying wouldn’t be worthwhile!
- 1 pound ground turkey
- ¼ cup finely chopped fresh parsley
- ¼ cup almond flour
- 4 cloves finely chopped garlic, divided
- 1 large egg
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more as needed
- ¼ teaspoon freshly-cracked black pepper, plus more as needed
- ¼ teaspoon baking soda
- 1 tablespoon extra-virgin olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 yellow onion, diced
- 2 cartons Kettle & Fire Organic Chicken Broth
- 1 bunch escarole, roughly chopped
- Dry red chile flakes, for garnish, optional
- Freshly-grated Parmigiano Reggiano, for garnish, omit for Whole30 and Paleo
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In a large bowl, mix together the turkey, parsley, almond flour, 2 cloves of garlic, egg, Italian seasoning, 1 teaspoon salt, ¼ teaspoon black pepper, and baking soda. Combine thoroughly until the meat is slightly tacky. To avoid sticking, wet your hands with a little water and shape the mixture into small meatballs, approximately 1 inch in diameter. Arrange the meatballs on a parchment-lined sheet pan, cover, and chill until you’re ready to cook.
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Heat a large sauté pan or stock pot over medium heat. Add 1 tablespoon olive oil and let it heat until shimmering. Add the diced carrot, celery, and onion, season with a pinch of salt, and sauté until the onion becomes slightly translucent, around 5 minutes. Stir in the remaining 2 cloves of garlic and cook for another minute until fragrant. Pour in the chicken broth, stir to combine, increase heat to medium-high, and bring the soup to a steady simmer. Carefully add the meatballs to the soup, ensuring they don’t stick together. Cover the pot and cook until the thickest part of the meatballs reaches 165F, about 15 minutes. Stir in the escarole and cook until it’s wilted but still has some crunch, roughly 3 minutes. Taste the soup and adjust seasoning with salt and pepper as desired.
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Serve the soup in individual bowls, drizzled with olive oil, a sprinkle of chile flakes, and grated Parmigiano Reggiano if using.
Calories: 176kcal, Carbohydrates: 8g, Protein: 21g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 69mg, Sodium: 518mg, Potassium: 591mg, Fiber: 4g, Sugar: 2g, Vitamin A: 5304IU, Vitamin C: 11mg, Calcium: 80mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If you tried this recipe, please leave a comment below!
About the Author
Hello, I’m Ronny! Back in 2013, I transformed my life by addressing my long-standing struggles with weight and body image. I rebuilt my relationship with food, lost over 40 pounds, and changed my life for the better.
