Italian Wedding Soup | PCC Natural Markets

Italian Wedding Soup

Serves: 6

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This soup is Italian-American, and the name is believed to have come from minestra maritata or "married soup." Rather than a dish for a wedding, it refers to the meat and vegetables being a good match. It comes together quickly if you’ve prepared the tiny meatballs ahead of time.


For the meatballs

For the soup


To make the meatballs

Preheat the oven to 350° F. Lightly oil a baking sheet.

Combine all ingredients in a large mixing bowl. Using a broad spatula or wooden spoon, mix together until egg and breadcrumbs are well blended. Form the mixture into balls about 3/4-inch in diameter. As you roll them, place meatballs on the prepared baking sheet so they don’t touch. Bake until cooked through, about 20 minutes. Set aside.

To make the soup

While meatballs are baking, heat oil in a soup pot set over medium heat. Add onions, carrots, celery and cabbage; sauté until soft, about 7 minutes. Add broth and wine. Bring to a low boil and add beans and sliced kale; cook for 10 minutes. Add meatballs and cook until they’re hot. Stir in basil and parsley and remove from the heat. Ladle into bowls, and garnish with Parmesan cheese.

More about: pork, soup, turkey


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