Italian Wedding Soup Recipe

Italian Wedding Soup Recipe

Have you ever wondered why it’s called Italian Wedding Soup? If you’re like many, you probably envision this big beautiful wedding reception, celebrating the joining of two love birds and everyone being served this totally “epic” soup that must be so darn good that it’s sole purpose in it’s soup life is to be highlighted at Italian Weddings… right???  Well, I hate to burst your culinary fantasy bubble, but this soup has actually no relation to Weddings. It’s original name, minestra maritata, does translate to “wedding soup”… but reason being, the flavors of the meat and vegetables are so very well blended, or one could say… “married”.  So turns out, this Soup has nothing at all to do with the marriage of two love birds, but instead of flavors. Regardless of it’s name or origin, it is one HELL OF A SOUP!  Enjoy!  CHEERS!

Italian Wedding Soup Recipe
Italian Wedding Soup Recipe

Italian Wedding Soup Recipe



  • 4 stalks Celery ( diagonally sliced )
  • 5 LG Garlic cloves ( minced )
  • 1 Med Yellow Onion ( diced )
  • 2 cups Baby Spinach
  • 2 small Whole Carrots ( peeled and cubed )
  • 1/8 teaspoon Dill ( dried )
  • 1/4 teaspoon Crushed Red Pepper
  • 2 tablespoons fresh Parsley ( chopped )
  • 1 1/2 tablespoons Garlic Powder
  • 6 tablespoons Olive Oil
  • 3/4 cup Tubetti Pasta
  • 1 lb Ground Turkey
  • 3 boxes Chicken Stock
  • 1 Egg White
  • 1 cup Bread Crumbs ( plain )
  • Parmesan Cheese ( shaved ) * For Garnish
  • Sea Salt  
  • Black Pepper


  • For the Meatballs:
    In a bowl, combine Ground Turkey, Garlic Powder, Parsley,  Egg White,Bread Crumbs, 1 Tsp Salt & 1/2 Tsp Black Pepper.
    Using your hands, mash and mix up all ingredients until well combined.
    Taking very small portions of the mixture, roll between hands to form balls.
    Balls should be about 1.5 Tbsp in size
    Set Aside
    For the Soup:
    In a large pot over medium heat, add Olive oil.
    Add Meat balls in hot oil to quickly brown all sides.
    Once all Meatballs are browned, remove from pot and set aside.
    Add another 1 Tbsp to the same pot the meat was browned in.
    Add Crushed Red Pepper, Onions, Celery, Dill & 1 Tbsp Parsley.Stir and let cook until softened.
    Add Garlic & Carrots  and cook about 5- 7 minutes 
    Add Chicken Stock, few pinches of Salt & Black Pepper &bring to a boil.
    Carefully add Meatballs back into pot of Stock, Tubetti Pasta and stir in Spinach.
    Reduce heat to low, cover and let simmer about 30 minutes.
    Serve and top with shaved Parmesan Cheese
    Buon Appetito e Mangia Bene!






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