Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Italian Wedding Soup (Italian Meatball Soup)

Luca Trovato

Servings: 4 to 6

Italian wedding soup, or minestra maritata, doesn’t really have much to do with weddings at all. It’s said to get its name from the “marriage” of the ingredients—meat, greens, and noodles or eggs.

This recipe is excerpted from The Great Meat Cookbook. Read our review.


For the meatballs

  • 1/2 cup finely chopped onion
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 large egg, lightly beaten
  • 1 tsp. minced garlic
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 cup fresh bread crumbs made from rustic white bread
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 6 oz. ground beef (85% lean), home-ground or store-bought
  • 6 oz. ground pork or Italian sausages, removed from the casings
  • 1/4 lb. ground veal or turkey

For the soup

  • 3 quarts homemade chicken stock or best quality canned low-sodium chicken broth
  • 1 lb. escarole, spinach, chard, or curly endive, washed and coarsely chopped
  • 2 large eggs
  • 2 Tbs. freshly grated Parmigiano-Reggiano, plus more for garnish
  • Salt and freshly ground black pepper
  • Chopped fresh flat-leaf parsley


Make the meatballs

  • Combine all the ingredients in a large bowl, mixing quickly and gently. Do not overmix, or the meatballs will be rubbery. Roll the mixture into 1-inch balls. (You should have 22 to 24 meatballs.)

For the soup

  • Bring the stock to a boil in a large pot over medium-high heat. Add the meatballs and escarole, reduce the heat to a simmer, and cook until the meatballs are cooked through and the escarole is tender, 5 to 8 minutes.
  • While the meatballs and escarole are cooking, whisk the eggs and cheese in a medium bowl to blend. Turn off the heat and, stirring the soup in one direction, drizzle in the egg mixture to form thin ribbons of egg. Season to taste with salt and pepper.
  • To serve, ladle the soup into bowls, dividing the meatballs evenly. Garnish each serving with more cheese and some parsley.

    the great meat cookbook


Rate or Review

Reviews (7 reviews)

  • cahous | 03/08/2021

    Love this soup! Freezes great! Definitely use lower sodium broth. I made it with a very good quality broth, but not low sodium and it was too salty.

  • domenic_a | 06/30/2019

    Yummy soup. We made our meatballs smaller so there was practically one in every bite. Next time I would add more herbs to punch up the flavor and some orzo. The egg threads are a nice touch.

  • User avater
    AlbertSJames | 11/06/2018

    Very delicious

  • LArcher | 11/16/2017

    This is a must make soup!! Italian wedding soup is my daughter's favorite soup and she requested to have it today. I used spinach and curly kale from my garden and also was lucky to still have parsley in my garden still for the meatballs. I used pork and beef because that is what I had in my freezer. So so good!!!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial