Italian Wedding Soup is often misunderstood. Despite its name, it has nothing to do with weddings or celebrations. The origin comes from the Italian phrase minestra maritata, which translates to “married soup.” The meaning is culinary, not romantic. It refers to the way ingredients are paired so they complement each other perfectly, particularly the meat and the greens simmered together in broth.
Over time, Italian immigrants brought their versions of this soup to America, where it evolved into the version many recognize today. Small meatballs, delicate pasta, and leafy greens became the defining elements. What stayed the same is the idea of balance, where each component supports the others rather than competing.
This version follows that principle closely, using a blend of turkey and beef for the meatballs and spinach for a lighter, cleaner finish.
Ingredients
- 1 lb ground turkey
- 1 lb ground beef
- ½ cup Parmesan cheese, plus more for serving
- Salt and pepper
- 32 oz chicken broth
- 1 cup acini di pepe
- 2 carrots, chopped
- 1 onion, chopped
- 2 cups fresh spinach
- 2 tbsp olive oil
Instructions
- MAKE THE MEATBALLS
- Combine the ground turkey, ground beef, Parmesan, salt, and pepper and mix well. Form into small bite-size meatballs, using a tablespoon as a guide.
- Bake the meatballs at 350°F until fully cooked, then set aside.
- MAKE THE SOUP
- Heat the DaTerra Cucina Dutch oven over medium heat. Add the olive oil, onion, and carrots and sauté until the onion is just soft.
- Add the chicken broth, lower the heat, and simmer until the carrots are just tender.
- Stir in the spinach and the cooked meatballs. Add the acini di pepe and cook on low until the pasta is done, about 10 minutes.
- Season with salt and pepper and serve right away with a sprinkle of Parmesan.
Notes
- The soup can be frozen for a convenient meal later on.
Why This Soup Works
Italian Wedding Soup succeeds because of proportion and restraint. The meatballs are small, the pasta is delicate, and the broth remains clear and savory rather than heavy. Spinach adds freshness without overpowering the soup, and acini di pepe thickens the broth just enough as it cooks.
This is a soup built on technique rather than excess. Each step is intentional, and when cooked gently in a DaTerra Cucina Dutch Oven, the flavors come together exactly as they should.
More from our kitchen:
Pork Tenderloin with Figs and Mushrooms
Dublin Coddle
Pizza Rustica Italian Easter Pie
