First things first: you don’t need to tie the knot just so you can enjoy a hearty bowl of Italian wedding soup. So if it isn’t for nuptials, why the name? It’s actually from the Italian phrase “minestra maritata” or “married soup” — but don’t take it in the literal sense. This phrase is more about the marriage of flavors between the greens and the broth — and what a marriage indeed!

You’re definitely going to say “I do” to this recipe once you try it. Like any long-lasting marriage, the foundation needs some time to develop. For this particular Italian wedding soup, you’re going to need six whole hours for the base broth to cook on low heat in a slow cooker. You can just imagine how delicious the chicken broth is going to be when you’ve got the flavor of carrots, onion, parsley, oregano, and garlic seeping into it for six hours. Don’t forget to season it with salt and pepper. Try not to add too much because you can still adjust the taste later.

Naturally, you can’t have Italian wedding soup without the meatballs, baby spinach, and pastina. It’s better to keep the meatballs small because Italian wedding soup is precisely that — soup. It’s not a bowl of pasta where you need large meatballs or long noodles. What’s more, pastina is a favorite among kids (possibly because of the tiny noodle’s shape), so it’s going to be an offer they can’t refuse!

Don’t wait for the wedding bells to ring if you want to enjoy some Italian wedding soup. It’s a filling dish for lunch or dinner, especially when it starts to get a little chilly. This soup is best enjoyed with some crusty bread!

Italian Wedding Soup

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Big things come in small packages — even this delicious Italian wedding soup. You’ll definitely hear the wedding bells in your palate once you try this hearty combination of greens, broth, meatballs, and pastini!

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: Serves 4 to 6 1x
• Category: Soups

Ingredients

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• 8 cups chicken broth
• 3 carrots, chopped
• 1/2 onion, diced
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano, garlic cloves, finely minced
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds cooked meatballs – 1″ diameter
• 1 pound baby spinach
• 1 cup uncooked pastina or other small pasta
• Crusty bread, for serving

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Instructions

1. In a 6-quart slow cooker, combine the broth, carrots, onion, parsley, oregano, and garlic. Season with salt and pepper. Cover and cook on Low for 6 hours.
2. One hour before serving, taste and adjust the seasoning, if needed. Add the meatballs. Cover and continue to cook.
3. Twenty minutes before serving, stir in the baby spinach and pastina. Cover once more and cook until the pasta is al dente.
4. Serve in large bowls with crusty bread.