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    Home » Recipes

    Italian Wedding Soup - A Pittsburgh Favorite

    June 18, 2021 by Patti Estep Leave a Comment

    Jump to Recipe
    Italian wedding soup with a soup full coming out.

    If you're from Pittsburgh then you've probably tasted Italian wedding soup. It's a chicken stock base with pasta, spinach, and homemade meatballs. Try this recipe and see why everyone loves it so much.

    Bowl of wedding soup with meatballs, chicken, pasta, and spinach.

    Growing up in Pittsburgh, a true melting pot of different cultures and great cooks, I have enjoyed numerous delicious meals. From the simple chipped ham barbecue sandwich to the more complex stuff cabbage rolls and pierogies.

    Dishes that seem commonplace to us may be entirely new to someone from out of town. Take wedding soup for example. You can find this on the menu at many Italian and family restaurants all over the Pittsburgh area.

    Where Does Wedding Soup Get Its Name?

    You won't necessarily see this dish at a wedding because the name wedding soup is more about the translation of the soup's name. In Italian minestra maritata translates to "wedded soup" referring to the combinations of meatballs and greens as a great marriage of flavors.

    Mini Italian meatballs on a baking tray.

    My husband's meatball recipe is one of the best I have ever tasted so I knew it would be great for this soup recipe.

    Meatball Tip: Add a little olive oil to your hands before rolling. This keeps the meatball mix from sticking and helps give them their shape.

    Large pot of Italian wedding soup simmering on the stove.

    What Kind of Greens Do you Use?

    I used spinach in my wedding soup but many people use escarole or kale for extra flavor. In addition, mustard greens, swiss chard, or cabbage can be used.

    Bowl of Pittsburgh Italian wedding soup with a spoon next to a pot of the same soup.

    Types of Pasta Used

    Most Italian wedding soups have some type of small pasta. Often orzo or acini di pepe, a tiny seed-like pasta. However, I decided to use ditalini, but they all work great.

    The one thing I also added was some chicken breast meat. This is not as common because you already have the meatballs but you can decide if you want to have chicken in the soup or leave it out.

    A spoon lifting out a mouthful of Italian wedding soup from a bowl.

    If you never make it to Pittsburgh to try one of our many fabulous dishes I hope you have the chance to try making wedding soup. It's a classic that I know everyone will love.

    Patti signature

    More Delicious Soup Recipes

    • Lemon Chicken Orzo Soup
    • New England Clam Chowder Soup
    • Ham and Green Bean Soup
    • Stuffed Pepper Soup
    • Roasted Cauliflower Soup
    Bowl of wedding soup.

    Italian Wedding Soup Recipe

    Homemade meatballs, chicken, spinach and pasta in a chicken stock base make up this delicious Pittsburgh Italian wedding soup.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 30 mins
    Total Time 1 hr 10 mins
    Course Soups and Stews
    Cuisine Italian
    Servings 8
    Calories 374 kcal

    Ingredients
      

    • 1/2 pound chicken boneless breast
    • 2 tablespoons olive oil
    • 2-3 carrots finely chopped 1/2 cup
    • 1/2 sweet onion finely chopped 1 cup
    • 2 ribs of celery finely chopped 1/3 cup
    • 2 garlic cloves grated
    • 2 quarts chicken broth
    • 4 cups water
    • 1.5 cup dry ditalini pasta 4 oz
    • 8 oz fresh spinach leaves
    • salt and pepper to taste
    • grated Parmesan cheese to serve on the side

    Meatball Ingredients

    • 1/2 pound meatloaf mix blend of ground beef, pork and veal
    • 1 egg
    • 1 clove of garlic
    • 1 tablespoon of Parmesan cheese
    • 1/2 cup Italian bread crumbs
    • 2 teaspoons chopped fresh basil leaves

    Instructions
     

    • Make the meatballs by combining all ingredients and mixing just enough to combine.
    • Use a teaspoon to scoop out a little of the mixture and roll it with oiled hands to make a ball.
    • Set the meatballs on a greased baking sheet and bake for 20 minutes at 350 degrees. Set aside.
    • In a large heavy saucepan saute carrots, onions, and celery in olive oil for 3 - 5 minutes or until softened.
    • Add garlic and stir well.
    • Add broth, pasta and chicken. Simmer for 10 minutes.
    • Remove chicken and shred. Then add back into broth
    • Add meatballs and spinach. Simmer for 5 minutes
    • Serve with grated Parmesan cheese on the side.

    Notes

    If you put a little olive oil on your hands the meatballs will be easier to roll into balls.
    You can saute the meatballs in a little oil on the stove instead of baking them if you want.
    You can use escarole or kale instead of spinach.
    You can use orzo or acini de pepe pasta instead of ditalini

    Nutrition

    Serving: 1gCalories: 374kcalCarbohydrates: 37gProtein: 22gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 9gCholesterol: 84mgSodium: 1295mgFiber: 3gSugar: 5g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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