Italian Wedding Soup Recipe For Two

When you are looking for a delicious and comforting soup recipe it doesn’t get much better than this Italian Wedding Soup. Tender meatballs, vegetables and pasta in a rich and flavorful broth that will warm your body from the inside out.

Despite its name, this soup recipe has nothing to do with an actual wedding. Its true name, “minestra maritata,” actually translates to “married soup,” referring to the way the different ingredients blend together perfectly.

Although this soup is popular this time of the year when the weather is cold and blustery, it is difficult to find a recipe that is designed to serve two people. In fact, most soup recipes that you will find make enough to serve 8-10 servings.

However I adapted my family size recipe to make a smaller batch which makes the perfect amount for two people. This recipe will let you enjoy two hot bowls of soup as soon as it is finished cooking.

And then you will have enough to enjoy another bowl the next day. And we all know that soup is even better on day two!

Why You Will Love Italian Wedding Soup

• Comfort food: Like with most Winter Soup Recipes, this soup is hearty, flavorful and perfect to serve on a cold and blustery day.
• Simple to make: Although some recipes call for homemade meatballs, it can be easily prepared with store-bought meatballs and other shortcut ingredients.
• Customizable: Feel free to experiment with different types of meatballs, pasta, vegetables, and herbs to create a soup that is designed to please your taste preferences.

What Is In Italian Wedding Soup

Broth: 

The base of the liquid is traditionally made with chicken or beef broth. However vegetable broth can also be used.

White Wine:

For maximum flavor add a little dry white wine to the soup. It adds another depth of flavor to the soup that you won’t get unless you add the wine. Some popular wine varieties to use in this recipe include: Pinot Grigion, Sauvignon Blanc, and Chardonnay.

However if you aren’t a fan of cooking with wine, simply replace the wine with a good quality broth.

Meatballs:

Traditionally meatballs that are used in this soup are made with a mix of ground beef and pork, and seasoned with Parmesan cheese, breadcrumbs, and herbs. However there are other options as well.

For instance, use spicy sausage meatballs, chicken or vegetarian meatballs if you prefer. Just be sure that they are mini meatballs for the ease of eating them in the soup.

If you do have large or cocktail size meatballs it would be best to cut them into smaller sections so that they are easier to eat.

Pasta: 

Acini de pepe or orzo is the pasta of choice for this recipe. However, any pasta can be used as long as it is small in size so that it doesn’t overpower the dish. In fact I most often choose ditalini pasta as it is easy to find in my local grocery store.

Greens: 

Although escarole is the green of choice to add to Italian Wedding Soup, I prefer to use baby spinach leaves. Not only is it readily available, but once heated in the soup it wilts perfectly so that it is barely noticeable.

Vegetables: 

Common soup vegetables include chopped carrots, celery, and onion, but other options like zucchini or peas can be added. It all depends what you prefer and what you have on hand.

Once these simple ingredients are blended together you will have a hearty and flavorful soup that is perfect to serve on a cold day.

How To Make Italian Wedding Soup

1. Cook the meatballs per package instructions or cook Frozen Meatballs In Your Air Fryer. If you are making homemade meatballs be sure to cook them until they reach an internal temperature of 165°F when checked with an instant read digital thermometer. Once the meatballs are cooked through, set aside.

2. Saute the vegetables by placing a medium pot over medium high heat and add the olive oil. Once the oil is hot and shimmery add the diced onions, carrots, and celery and saute for 5-6 minutes or until softened.

3. Add the liquid & seasonings. Add the chicken broth, beef broth, water, white wine, bay leaf, salt and pepper to the pot and bring the mixture to a boil.

4. Cook the pasta. Once the liquid is boiling add the pasta and cook according to the package instructions to al’ dente consistency. (8-10 minutes)

5. Add the meatballs and greens. Reduce the heat to low and add the chopped spinach and cooked meatballs. Let the soup simmer for 3-4 minutes or until the spinach is wilted and the meatballs are warm.

6. Serve immediately with Parmigiano Reggiano cheese grated on top of each bowl (optional).

Gluten-Free Options 

For those that want to make Italian Wedding Soup gluten-free be sure to find or make meatballs that are gluten-free. Meatballs are often made with breadcrumbs or other wheat products to help bind them together. Therefore be sure to check the package or make homemade meatballs with gluten-free breadcrumbs.

As for the pasta, use chickpea or quinoa pasta. They are both an excellent alternatives that offer similar texture and delicious flavor.

Italian Wedding Soup Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 15 mini meatballs, cooked
• 1 tablespoon olive oil
• 1⁄2 medium yellow onion, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 3 cups chicken broth
• 1 cup high-quality beef broth
• 3⁄4 cup water
• 1⁄2 cup dry white wine (optional)
• 1 bay leaf
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon finely ground black pepper
• 1⁄2 cup Acini de pepe, orzo or ditalini pasta
• 1 1⁄2 packed cups of chopped fresh baby spinach leaves

For Serving:
grated Parmigiano Reggiano cheese

INSTRUCTIONS FOR ITALIAN WEDDING SOUP

1. Cook the meatballs per package instructions. Set aside.
2. Place a medium pot over medium high heat and add the olive oil.
3. Once the oil is hot and shimmery add the diced onions, carrots, and celery and saute for 5-6 minutes or until softened.
4. Add the chicken broth, beef broth, water, white wine, bay leaf, salt and pepper to the pot and bring the mixture to a boil.
5. Once the liquid is boiling add the pasta and cook according to the package instructions to al’ dente consistency. (8-10 minutes)
6. Reduce the heat to low and add the chopped spinach and cooked meatballs. Let the soup simmer for 3-4 minutes or until the spinach is wilted and the meatballs are warm.
7. Serve immediately with Parmigiano Reggiano cheese grated on top of each bowl (optional).

Enjoy! Mary

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