This soup is one of my favorites soups. My first taste of this soup was at CHKD (Children’s Hospital of the Kings Daughters in Norfolk, VA). My daughter was there during one of her many hospital stays. I had no place to go at the time, so I went to the cafeteria to have some lunch. Italian Wedding Soup was on the menu. I ate this soup twice that day. I looked forward to seeing it on the menu during her subsequent stays.

The flavorful broth, with spinach, and those juicy meatballs formed a taste sensation. This soup is good for the soul.

Despite its name, Italian Wedding Soup (minestra maritata) actually has no connection to weddings. The name comes from a mistranslation of “maritata.” In Italian, it means “married,” but in this context, it refers to the “marriage” or perfect pairing of ingredients. This particularly describes the combination of meat and green vegetables in the soup.

The soup originated in Naples and the Campania region of southern Italy. It was traditionally served as a festive dish during Christmas. It was also a part of Easter celebrations. The original version was quite different from what we know today in America. It was heartier. It was made with a variety of meats, including pork, and bitter greens like escarole or chicory.

The modern American version, with its small meatballs and spinach or endive, is an adaptation that emerged among Italian-American communities. The addition of pasta (like acini di pepe or orzo) is also largely an American innovation.

Let me explain more about both the traditional Italian version and how it evolved in America.

Traditional Italian Version (Minestra Maritata):

• Used multiple types of meat, often including pork shoulder, sausage, and ham hocks
• Featured bitter greens like escarole, chicory, and cabbage
• Was a much heartier, almost stew-like dish
• Often served during winter holidays as a way to use preserved meats
• Didn’t contain pasta
• The broth was rich and dense from long-simmering meat

American Evolution:

• Simplified to use just small meatballs (usually made from ground beef or a beef-pork mixture)
• Switched to milder greens, primarily spinach or endive
• Added small pasta like acini di pepe, orzo, or pastina
• Made the broth lighter and clearer
• Became a year-round dish rather than just a holiday food
• Often includes carrots and celery, which weren’t in the original
• Sometimes incorporates cheese both in the meatballs and as a garnish (usually Parmesan)

The transformation reflects a broader pattern of Italian-American cuisine. Traditional dishes were adapted to local ingredients and tastes. They retained their Italian spirit.

Regional Variations:

Yes, there are several interesting regional variations, both in Italy and among Italian-American communities:

In Southern Italy (original version):

• Naples region uses a mix of meats including pork skin, sausage, and ham hocks
• Calabria often adds spicy sausage and more bitter greens
• Some areas include multiple types of greens (up to 4-5 different varieties)
• Some versions include egg drops rather than pasta

Italian-American Regional Variations:

• New York/New Jersey style tends to use tiny meatballs and lots of pasta
• Philadelphia versions often include chicken meatballs instead of beef/pork
• Rhode Island variations sometimes include small pieces of chicken rather than meatballs
• Some areas in Pennsylvania Dutch country add corn or small dumplings

Modern Adaptations:

• Vegetarian versions using plant-based meatballs
• Low-carb versions replacing pasta with extra vegetables or cauliflower rice
• Some restaurants serve a “deluxe” version with both meatballs and shredded chicken
• Quick versions using store-bought meatballs and pre-washed greens
• Some modern recipes add white beans for extra protein and thickness

Easy Italian Wedding Soup

Ingredients

For the Meatballs:

• 1 pound ground beef (or mixture of beef and pork)
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup:

• 8 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 8 cups fresh spinach (or 1 package frozen spinach, thawed)
• 1 cup small pasta (acini di pepe or orzo)
• Salt and pepper to taste
• Extra Parmesan for serving

Instructions

1. Make the meatballs:
   • Mix all meatball ingredients in a bowl until well combined
   • Form into very small meatballs (about 1/2 inch diameter)
   • Place on a baking sheet
2. Start the soup:
   • In a large pot, bring chicken broth to a simmer
   • Add carrots, celery, and onion
   • Cook for 5-7 minutes until vegetables start to soften
3. Cook the meatballs:
   • Carefully drop meatballs into the simmering broth
   • Cook for 5-7 minutes until meatballs are done
4. Finish the soup:
   • Add pasta and cook according to package directions
   • Add spinach in the last 2-3 minutes of cooking
   • Season with salt and pepper to taste

Serving

Ladle hot soup into bowls and top with extra grated Parmesan cheese. Serve with crusty bread.

Tips

• Make meatballs ahead and freeze them for quick soup assembly later
• Don’t add pasta if you plan to freeze the soup – add it when reheating instead
• For extra flavor, add a Parmesan rind while simmering the broth

Storage

Keeps well in refrigerator for 3-4 days. The pasta will continue to absorb liquid, so you may need to add more broth when reheating.