Mary Anne’s Italian Wedding Soup - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Italian Wedding Soup

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The term "wedding soup" is a mistranslation of the Italian language, minestra maritata ("married soup"), which is a reference to the fact that green vegetables and meats go well together. This mild soup is not only really easy to make, but also so “molto squisito” (delicious). It goes together very quickly and it’s hard not to just eat one bowl!


1 pound lean ground beef (You can also use ground chicken or turkey or a combination of 1/2 pound each of ground beef and Italian sausage)

2 eggs, slightly beaten

4 Tablespoons regular or Italian breadcrumbs

3 Tablespoons grated Parmesan or Romano cheese

2 Tablespoons grated onion

3 cloves garlic, minced

1/2 teaspoon dried basil

2 Tablespoons fresh parsley or 1 Tablespoon dried

Salt and pepper, to taste


6 cups fresh or store-bought chicken broth*

2 teaspoons fresh parsley, chopped or 1 teaspoon dried

1/3 cup finely diced carrots

2/3 cup tiny pasta like acini de pepe, orzo, riso, uncooked

2 cups fresh baby spinach or escarole, snipped


1-10 ounce package frozen spinach

Salt and pepper, to taste

Parmesan cheese, for garnishing

Red pepper flakes, for garnishing, optional

  • Preheat oven to 350 degrees F. In a medium-size bowl, combine meat, egg, breadcrumbs, cheese, onion, garlic, basil, parsley, salt, and pepper. Using a melon-baller or a small cookie scoop, form into tiny meatballs, about 1/4 - 1/2-inch in diameter. Place meatballs on a baking sheet lined with parchment paper. Bake for approximately 7-10 minutes, until meatballs are no longer pink. Remove and set aside.
  • In large sauce pan, heat broth to boiling. Stir in parsley, carrots, tiny pasta, spinach, and meatballs. Return soup to boiling and turn down heat to medium. Simmer for approximately 10 minutes or until pasta is tender. Taste and adjust seasoning with salt, and pepper, stirring frequently to avoid sticking.
  • Note: The longer you simmer this soup the better it tastes. Ladle into bowls and sprinkle with additional cheese if desired. Serve with crusty garlic bread that has been lightly toasted under a broiler and a big Italian green salad and you have a great lunch or light dinner.

Serves 8.

Note: If you prefer a spicier soup after tasting, add to the broth a clove or two of fresh minced garlic, a dash of lemon juice, a pinch of red pepper flakes, oregano, and thyme. Then simmer a little longer.

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