This Italian wedding soup is a marriage of flavours, and you’ll be making it on repeat

Name: This Italian wedding soup is a marriage of flavours, and you’ll be making it on repeat
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 250g pork mince; 250g beef or veal mince; 1 egg; ⅓ cup grated parmesan cheese, plus more for serving; 1 tsp dried oregano; ½ tsp fine sea salt; 2 garlic cloves, peeled and grated on a Microplane; ½ cup dried breadcrumbs; black pepper

Danielle Alvarez

March 29, 2024

This hearty meatball and pasta soup is sure to be love at first spoonful.William Meppem

easyTime:30 mins - 1 hourServes:4

Also known as “minestra maritata”, this soup actually isn’t served at weddings; instead, its name refers to the beautiful “marrying” of flavours contained in the meaty broth, savoury meatballs, sweet vegetables and, of course, the pasta.

Traditionally, this dish is made by first concocting a flavourful broth using chicken, beef and/or pork bones, then adding very small meatballs, pasta and endive (escarole) towards the end. If you’re short of time, use bought stock but remember to brown the meatballs before poaching them to provide the umami kick that store-bought stock sometimes lacks.

If you can’t find endive, just use spinach.

You’ll be making this on repeat throughout winter.

Ingredients

FOR THE MEATBALLS

250g pork mince
250g beef or veal mince
1 egg
⅓ cup grated parmesan cheese, plus more for serving
1 tsp dried oregano
½ tsp fine sea salt
2 garlic cloves, peeled and grated on a Microplane
½ cup dried breadcrumbs
black pepper

FOR THE SOUP

2 tbsp extra virgin olive oil
1 onion, peeled and diced
2 celery stalks, finely diced
3 large carrots, peeled and finely diced
4 garlic cloves, peeled and finely chopped
¼ tsp dried chilli flakes (optional)
pinch of salt
½ tsp fresh or dried rosemary leaves, finely chopped
1.5 litres chicken stock
1 parmesan rind
½ cup dried ditalini or orzo pasta
1 head endive, leaves separated and washed, or 280g baby spinach
salt and black pepper

Method

Step 1
First, make your meatball mix by combining all the ingredients and mixing well. Use a teaspoon to scoop the mix (each ball is about a heaped teaspoon’s worth, so they’re quite small). Shape into balls and line up on a baking tray or large plate and keep shaping until all the mix is used up.
Step 2
Heat a large soup pot or enamel-lined Dutch oven over medium-high heat. Add the olive oil and brown the meatballs on all sides. You will need to do this in a couple of batches so as not to overcrowd the pan. Remove the meatballs and set aside.
Step 3
Next, add the chopped onion, celery, carrots, garlic and chilli flakes (if using). Add a good pinch of salt and cook over medium heat until the vegetables have softened and the onions are translucent (about 10-15 minutes). Add the rosemary and sizzle for a minute longer before you add the stock and parmesan rind. Bring to a simmer, then return the meatballs to the pot. Simmer for 10 minutes.
Step 4
Add the dried pasta and cook until al dente (check the packet). When the pasta is al dente, add the endive or spinach and allow that to wilt into the soup (about 2 minutes). Discard the parmesan rind and check seasoning; adjust if necessary.
Step 5
Ladle the soup into bowls and serve hot with extra grated parmesan cheese on top.