Escarole and Meatball Soup, otherwise known as Italian Wedding Soup, is the perfect cold weather one pot meal!
I had originally set out to call this recipe Italian Wedding Soup, but I decided not to. I know that most of us refer to this soup as such but really, what is ltalian Wedding Soup?
First of all, how many of you have actually eaten this soup at an Italian wedding? I definitely have never eaten this at any wedding. Back in the old days we were served a bowl of stracciatella (egg drop soup) with acini di pepe pasta following the antipasto. But that has long been omitted from most Italian wedding menus.
Why is it called Italian wedding soup?
Let's talk about the origins of this soup. There is in fact such a thing in Italy called minestra maritata which literally translates as "married soup". The "married" part refers to the combination of greens (escarole, spinach, swiss chard or other) and meat with the addition of some type of pasta.
Somewhere along the way, minestra maritata was translated using the word "wedding" in order to refer to the marrying of the greens and meat. Therefore, it had nothing to do with weddings in the literal sense. Yet another North American adaptation of an Italian recipe. Fascinating, isn't it?
Step by Step Instructions:
You will find the complete printable recipe at the bottom of this post. Here are step by step photos with explanation to guide you through this recipe.
Prepare the meatballs: In a large bowl combine ground meat trio (beef, veal and pork); an egg; a clove of garlic; fresh chopped parsley, dry breadcrumbs, grated Parmigiano cheese; and salt and pepper. Roll into small meatballs, approximately 1 inch in diameter, place on a sheet pan and set aside in the refrigerator.
For the soup: Heat olive in a large sauce pan and sauté an onion until softened. Stir in carrots, celery and garlic. Stir in tomato paste, add chopped escarole and cook until wilted.
Pour in chicken stock, bay leaves and bring to a boil. Add the prepared meatballs and let simmer for 30 minutes, until the meatballs are cooked through. Bring back to a boil and add pasta. Cook until al dente. Remove and discard bay leaves. Serve hot with extra grated Parmigiano cheese at the table.
Tips and suggestions:
What is a ground meat trio of beef, veal and pork?
In my local grocery store I can purchase a combined package of ground beef, veal and pork in approximately 450 gram (1 lb) packages. You may only use 1 type of ground meat or any combination of 2 types, if you prefer.
Can I substitute other greens?
Most recipes add spinach to this soup. I prefer escarole (which my mother always uses) as I like the way it holds it's shape in the soup. But you can substitute with spinach if you prefer.
Is it ok to add raw meatballs to the broth?
I have been asked this question endless times and yes, it is definitely ok! The meatballs are quite small and will have plenty of time to cook thoroughly in the broth. They also add great flavor to the broth while cooking.
What type of pasta can I add to this soup?
I'm partial to using tubettini pasta in hearty vegetable soups such as this but any other small shaped pasta will do.
Whether you call this Italian Wedding Soup or Escarole and Meatball Soup as I do, you must try it! Tag me with your photos on Facebook or Instagram with #mangiabedda or @mangiabedda. Buon appetito!
Here are a few more hearty soups to warm you up!
- White Bean and Potato Soup
- Swiss Chard and White Bean Stew
- Italian Chicory, Cheese and Egg Soup
- Pastina Soup with Tiny Meatballs
- Broccoli and Potato Soup with Pasta
- Pasta with Peas and Potatoes
- Italian Minestrone Soup
- Italian Lentils with Rice
Ingredients
For the meatballs:
- 500 grams ground beef, veal and pork trio (combined)
- 1 large egg
- 1 small garlic clove minced
- 2 tablespoon fresh chopped parsley
- ½ cup dry bread crumbs
- ¼ cup freshly grated Parmigiano cheese
- ½ teaspoon salt
- freshly ground pepper
For the soup:
- 2 tablespoon olive oil
- 1 large onion diced
- 2 carrots diced (1 ½ cups)
- 2 celery stalks diced (1 ½ cups)
- 2 garlic cloves minced
- 2 tablespoon tomato paste
- 5 cups escarole chopped (about ½ large head of escarole)
- 6 cups chicken stock
- 2 bay leaves
- 1 cup tubettini pasta or any small pasta
- salt as needed
- Parmigiano cheese for serving
Instructions
To prepare the meatballs:
- In a large bowl add all the meatball ingredients and mix well. Roll into into meatballs approximately 1 inch. Set aside while you prepare the soup.
For the soup:
- Heat olive oil in a large sauce pan, add onions and sauté for 5 minutes. Add the carrots, celery and garlic and cook for 5 minutes, stirring occasionally.
- Stir in the tomato paste and mix well with the vegetables. Add the escarole and stir until wilted. Pour in the chicken stock and bay leaves and bring to a boil.
- When the soup comes to a boil, add the prepared meatballs. Lower to a simmer and cook with the lid on for 30 minutes.
- Remove the lid and stir in the pasta. Cook until the pasta is ready, according to the package instructions. Add salt and pepper as desired.
- Remove and discard the bay leaves before serving. Serve hot with Parmigiano cheese at the table.
Notes
- In my local grocery store I can purchase a combined package of ground beef, veal and pork in approximately 450 gram (1 lb) packages. You may only use 1 type of ground meat or any combination of 2 types, if you prefer.
- Most recipes add spinach to this soup. I prefer escarole (which my mother always uses) as I like the way it holds it's shape in the soup. But you can substitute with spinach if you prefer.
- It's perfectly fine to cook the raw meatballs in the broth. The meatballs are quite small and will have plenty of time to cook thoroughly in the broth. They also add great flavor to the broth while cooking.
- I'm partial to using tubettini pasta in hearty vegetable soups but any other small shaped pasta will do.
Nutrition
Fran
Love making and eating your recipe for this soup. Do you have a receipt for beef barley soup?
Nadia
Hi Fran, thank you so glad you enjoy this soup recipe. Actually, I do not currently have a recipe for beef and barley soup on my blog however it is something I make each winter. So I'll be sure to add it to my list of recipes to post. Thank you for your request!
Jane Camero
Very similar to my mom, aunts and Grandmothers "Wedding Soup" - actually, we did know it as Wedding Soup and it was served at Weddings. When I was a little girl (way back in the early 1950's, people got married early. The Mass was held at 8:00 AM! Afterward the happy couple had photo's taken and a lunch/dinner was held at the church basement/hall. Long tables were set up and the same menu was always offered. Wedding Soup, Pasta (mostly Rigatoni), sauce, meatballs and beef cooked in the sauce, followed by salad. Salad served last as is done in many parts of Europe. Then everyone retired for a nap and the reception was held in the evening - around 7PM with tons of cookies and a large Wedding Cake. The Italian Families were mostly from Calabria - central Italy east of Rome - peasant folks from the mountains. I grew up in Western Pennsylvania where there were large Italian Communities.
The big difference between our Wedding Soup was my family always used shredded chicken made with the chicken from the broth of the soup. We always used Escarole, the same vegetables you mention and some people put pasta - usually pastina or ditalini. Good memories.
Nadia
Hi Jane, I think youre the first to tell me you've had this soup at a wedding. Here in Montreal it was always stracciatella! Such lovely memories, thank you for sharing with me!
Anna Bucciarelli
Your recipe is exactly like my mama made and my 5 siblings and I still do. She called in Minestra too and I had never heard of "Italian Wedding Soup" until a few years ago when I first learned to use my computer and began looking for recipes online. We always use escarole and Easter is not Easter without serving this as a first course right after our antipasto. It is so refreshing to read your recipes from Sicily so much akin to my family's, mama from Naples, papa from Calabria. Thanks a bunch - I'm so glad I found you!
mangiabedda@gmail.com
Hi Anna, I'm so glad to hear that! We never called it Italian Wedding Soup either, it's a north American invention. It's interesting to hear that you made it for Easter, this I never heard of. So nice to hear about the various family traditions. Thanks again for stopping by my blog!
Anna Bucciarelli
Nadia, different topic altogether ... I tuned into your u-tube video where you made Sicialian Cassatelle with Ricotta. Unfortunately the sound was bad, don't know if it was from my computer, so I did not get the proper ingredient measurements. I wonder if you could post the recipe and procedure here on your blog please. Also, what is not clear to me is if these should be served warm, room temp, or can they be eaten cold?
I so appreciate your indulgence here Nadia. It is so joyful for me to have found your blog. I get so much pleasure reading here and want to thank you sincerely for your efforts to preserve our heritage.
mangiabedda@gmail.com
Hi Anna, you can also find the complete recipe for cassatelle on my blog. Just type cassatelle with ricotta in the search bar on the right. To be honest with you I ate them warm, room temperature and cold. They're always good! Thanks for your lovely comment Anna!
Patti
Your recipe is almost identical to mine. I don’t make it the way my mom did either. Actually she never showed me and I just went by what I remembered. I use orzo for the pasta and no garlic except in the meatballs. Everyone loves this soup. My favorite as well. Thanks for sharing the recipe and the origin if why it’s called wedding soup. Very interesting.
mangiabedda@gmail.com
Hi Patti, it’s always been one of my favourites as well. Thanks for your feedback!
Diane Cenci
I also grew up with this soup but when it was finished we woul beat. 1 egg with a little lemon juice and swirl in while the soup was boiling so good
Nadia
Hi Diane, I do love adding a beaten egg to my soups and turn them into a stracciatella. The addition of lemon juice sounds very much like a Greek version of our stracciatella. Sounds good, thanks for sharing!
Marisa
This was my favourite kind of soup growing up and still is. We too never called it Italian wedding soup. It was always zuppa con polpetta to us! Absolutely delicious Nadia!
mangiabedda@gmail.com
To tell you the truth, I didn't like eating greens when I was a kid so I didn't like this soup. Now I love it and thankfully my kids like it too! Thanks for stopping by Marisa!