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Italian wedding soup, also known as ministra maritata, is a variant of minestrone with meatballs. Its origins are unclear, but it may date back to the Romans. The soup is popular in Italian restaurants on the East Coast of the United States and can be made with various meats and pasta shapes. Shortcut versions are available, but traditional recipes involve cooking the soup for several days.
It is very difficult to trace the origins of the Italian wedding soup and when exactly this soup, a variant of minestrone with meatballs, was first linked to weddings. In Italy the soup is called ministra maritata. Maritata translates as marriage, and many food historians believe that marriage referred to the ingredients mixed together, not the soup that is served at weddings. The Italian wedding soup’s ingredients and style may date back to the Romans, but its name may be much more recent. An alternative name for the soup is fat pignato.
Today, you’ll find a few Italian families in the United States who insist that the soup is traditional at weddings. This may explain why he kept his name in translation. Soup is definitely not just for weddings; restaurants like The Olive Garden serve it occasionally. You’ll mostly find this soup in Italian restaurants on the East Coast of the United States, but its popularity is growing.
There are several variations of the Italian wedding soup, but most recipes involve adding tiny meatballs, which can be made of pork, pork, and beef mixed together, or ground poultry. Pork and beef patties seem to be the more popular choice. Many chefs suggest looking for lean meats, as cooking meatballs in soup can leave the top of the soup a little greasy.
Some recipes for Italian wedding soup call for the soup to be cooked for three days. The first is dedicated to making chicken stock, the second to cooking meatballs, and the third to combining and cooking ingredients for hours. There are many recipes that are easier to follow. The main taste notes that should contrast in this soup are the sharp green flavors like escarole and the relatively spicy meatballs. Most of these soup recipes also add traditional minestrone ingredients like beans, tomatoes, chopped greens, and pasta.
The choice of pasta varies, with some suggesting small varieties of pasta like orzo and others adding just spaghetti. You can basically choose the shape and size of pasta you like best. Since the pasta absorbs some of the liquid from the soup, you may want to pre-cook it and add it to the soup in the last 30 minutes of cooking. Many also suggest pre-cooking and draining the patties to get some of the oil out. More traditional recipes drop the meatballs into the simmering broth, cooking them on a high heat for about ten minutes before adding greens, beans, greens, and pasta.
For shortcut versions of Italian wedding soup, you can buy meatloaf mix at stores, usually from your butcher. Use pre-prepared chicken stock instead of making your own, and use canned beans. This way you can prepare an Italian wedding soup in about half an hour to an hour. Some object to the quick cooking method as the patties don’t have time to absorb the flavors of the broth.
Whatever the preparation, you’ll find thousands of recipe variations in Italian cookbooks and on the Internet. Whether you plan to serve it at a wedding, or simply enjoy its blend of flavors, soup remains delicious comfort food.
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