Did you know that Italian Wedding Soup has nothing to do with weddings? I’m sorry to dispell your culinary fantasies regarding this soup, but…. Its original name in Italian is minestra maritata and it was translated to “wedding soup”, or a more appropriate translation would be “married soup”—as in green vegetables (minestra) blend very well (maritata) with meat. So the marriage isn’t a marriage between two people, but between vegetables and meat.
And, there are claims that Spaniards brought this soup to Naples, while others argue that it originated in Italy in the southern Italian region of Campania. It is believed that this soup is linked with traditional rituals such as the annual pig slaughter or Christmas and Easter celebrations.
I chose to make this recipe on our wedding anniversary – just to keep some celebration or tradition to it. This recipe is however by no means traditional as I included tomatoes and wine which aren’t typically in Italian Wedding soup recipes. And I used larger pasta that is used in most recipes. Give it a try as it is a nice hearty soup good any time of year and for any occasion.
Browning the meatballs. I made the meatballs very small, bite-sized.
You can use most any meatball recipe for this soup. A few meatball recipes I’ve posted work well: My Most Favorite Italian Meatballs, Cloudy With A Chance of Meatballs, Homemade Sausage (formed into meatballs). And if time is of the essence, a pre-made meatball from the market would be okay (did I really say that?).