Italian Wedding Soup Minestra Maritata
Warm, hearty, and bursting with Italian tradition, Italian Wedding Soup (Minestra Maritata) is a soul-soothing dish that marries tender, homemade meatballs with vibrant greens and delicate pasta in a deeply flavorful broth. Featuring a perfect blend of ground beef and pork, seasoned with garlic, parsley, and Parmesan, the bite-sized meatballs are browned to perfection before simmering alongside onions, carrots, and celery in a fragrant chicken broth infused with thyme and bay leaf. A handful of acini di pepe pasta and fresh spinach or escarole add texture and nutrients, while a finishing touch of lemon juice brightens the flavors. Topped with a sprinkle of Parmesan, this comforting soup is a deliciously satisfying choice for cold evenings or family dinners. Perfect for those craving classic Italian dishes with a homemade touch, this recipe will quickly become a favorite at your table!
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Recipe Information
Ingredients
- 0.5 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.75 cup acini di pepe or other small pasta
- 4 cups spinach or escarole, chopped
- 1 tablespoon lemon juice
- 0.25 cup additional Parmesan cheese, grated (for garnish)
Instructions
In a medium bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix well using your hands until fully combined.
Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter, and place them onto a plate or baking sheet.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs from the pot and set aside.
In the same pot, add the chopped onion, diced carrots, and diced celery. Cook over medium heat for 5 minutes, stirring occasionally, until the vegetables are softened.
Pour in the chicken broth and add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Return the browned meatballs to the pot and cook for 10 minutes.
Add the acini di pepe (or other small pasta) and cook for an additional 8-10 minutes, or until the pasta is tender.
Stir in the chopped spinach or escarole and cook for 2 more minutes, until the greens are wilted.
Remove the bay leaf and stir in the lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with additional grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 9562 mg | 416% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 26.5 g | ||
| Protein | 194.0 g | 388% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1460 mg | 112% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4102 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
