Italian Wedding Soup

Minestra Maritata (Wedding Soup)


2 tbsp. oil
1 cup diced onion
1 ½ cups diced carrots
1 cup diced celery
1 ½ tsp. garlic, minced or ½ tsp. garlic powder
8 cups chicken broth
Salt and pepper to taste
Pinch of dried thyme and oregano
20 cocktail meatballs
2 cups diced cooked chicken or turkey
¾ cup small pasta or orzo
8 ounces spinach, kale or escarole, chopped
Grated parmesan cheese


Add oil to stockpot over medium heat. Add onion, carrot, celery, and garlic; sauté until the vegetables are tender, about 10 minutes. Add the chicken broth and bring to a boil. Reduce heat to low, cover and simmer for approximately 30 minutes. Season to taste with salt and pepper and herbs. Add the meatballs and shredded chicken to the soup, along with pasta, and cook for 7 minutes. Add spinach and cook for an additional 3-5 minutes. Serve hot topped with grated Parmesan.

By Lori Ross, Southern Boating January 2018

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