Italian Wedding Soup Chef Charles Knight

Italian Wedding Soup Chef Charles Knight

Regular price
Sale price
Shipping calculated at checkout.

Wedding Soup comes from a mistranslation of the Italian language phrase minestra maritata ('married soup'), which is a reference to the flavor produced by the combination or "marriage" of greens and the meat. The minestra maritata recipe is also prepared by the families of Lazio and Campania.

Traditionally made of vegetables, chicken stock, mini meatballs, escarole, pasta, parmesan cheese, and egg.

See Italian meatball recipe HERE!

EQUIPMENT: 6-quart Stockpot, 1.5-quart mixing bowl

PREPARATION: About 2 hours – makes 10 to 12 serving


  • 1 tablespoon olive oil (not the green stuff)
  • 1 tablespoon unsalted butter
  • 1 medium onion sliced.
  • 2 medium carrots cut in strips.
  • 2 stalks celery cut on a bias.
  • 4 cloves garlic minced.
  • ½ cup Chardonay wine
  • 12 to 15 cups chicken stock
  • 2 tablespoons chicken base
  • 1 head escarole chopped, about 5 cups or whole baby spinach.
  • 40 uncooked meatballs ½ tablespoon size
  • 1 cup dry Cini de Pepe or Ditalini pasta
  • 2 whole eggs well beaten.
  • ¼ cup parmesan cheese grated


In the 6-quart stockpot sauté the onions, carrots, celery and garlic in olive oil and butter over medium heat 275ᵒF until tender, about 10 to 12 minutes stir occasionally. Do not allow the vegetable to brown or burn. Stirring as needed.

Increase the heat to medium-high 375ᵒF. Add the Chardonnay wine and allow the alcohol to cookoff before adding the chicken stock About 5 minutes. Stir occasionally.

Bring the chicken stock to a simmer over medium-high heat. Add the escarole or spinach and cook down, about 5 minutes. Stir occasionally.

Add the pasta and stir. Add the meatballs – a few at a time. Continue to cook until the meatballs are cooked through, stir as needed. Simmer until pasta is cooked al dente. About 10 to 12 minutes.

In a small mixing bowl whisk together the egg and 2 tablespoons parmesan cheese. With a wooden spoon stirring the soup in a circle, gradually drizzle in the egg cheese mixture to form thin strands of egg.

TO SERVE: Spoon into soup bowls and top with remaining parmesan remaining parmesan cheese. Serve with toasted garlic bread.