Italian Wedding Soup

The term “wedding soup” comes from the Italian language phrase “minestra maritata” (“married soup”), which is a reference to the flavor produced by the combination/”marriage” of greens and the meat.

Wedding soup consists of green vegetables (usually endive, escarole or cabbage, lettuce, kale, and/or spinach) and meat (usually meatballs made of turkey, chicken, or beef and containing Italian parsley and parmesan cheese) in a clear chicken-based broth.

Wedding soup sometimes contains pasta (usually cavatelli, fusilli, acini di pepe, pastina, orzo, etc.), lentils, carrots, or grated parmesan cheese. You can use any of the combinations above.

Eat This With That

To complete this meal, I served the soup with a Classical Caesar Salad with Homemade Whole Grain Croutons.

To complete this meal, I served a homemade fresh Classic Caesar Salad with Homemade Whole Grain Croutons.


Italian Wedding Soup

Prep Time: 15 mins
Cook Time: 20 mins
Yields: 8 Servings


  • 12 Cups of low sodium chicken broth
  • 4 carrots, cubed
  • 3 stalks of celery, cubed
  • 1/2 medium onion, diced
  • 1 head of escarole, chopped
  • 4 Tbsp. olive oil
  • 4 large eggs
  • 4 tablespoon freshly grated Parmesan, plus extra for garnish
  • 1 lb. ground turkey
  • 1/2 cup pecorino cheese, shredded
  • 1 cup panko crumbs
  • 1 egg
  • 2 garlic cloves, minced
  • handful of parsley, chopped
  • salt, to taste
  • black pepper, to taste


  1. In a large pot, add the olive oil and saute the onions for about 2 minutes over medium heat. Add the carrots and celery and saute for about 2 minutes
  2. Pour in the chicken stock and bring to a boil. Once boiling, reduce the heat to a medium/low flame to obtain a slow boil and cook for about 20 minutes. In the meantime, begin working on the meatballs.
  3. Next, in a big mixing bowl, add the ground turkey, garlic, egg, pecorino cheese, bread/panko crumbs, parsley, salt and black pepper. Use your hands to mix all together. Choose the size you’d like to make your meatballs and start rolling them all. Take into account that the meatballs grow when cooked in the soup so make them a bit smaller than you’d want them to be once cooked.
  4. Once done rolling them all, add them into the soup. Once the soup obtains the slow boil again, add in the escarole. Mix together a let cook for about 10 minutes.
  5. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  6. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

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