Recipes in Rotation: Italian Wedding Soup (Zuppa di Matrimonio)

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Italian Wedding Soup (Zuppa di Matrimonio)

Despite it’s name, Wedding Soup is not usually served at weddings, but rather, it is named this because it is a wonderful “wedding” of ingredients.

This soup started out with a very basic stock base, but over the years we have made it more and more like our typical chicken soups, with lots of vegetables included. You can also include a piece of parmesan rind to kick up the flavor. We often do this with most of our homemade soups.

We usually make this about once a month and there are always plenty of leftovers for lunches and dinners on night when we are too busy to consider cooking a complete meal.

Italian Wedding Soup (Zuppa di Matrimonio)

(See this recipe on

Recipes in Rotation: Italian Wedding Soup - 1

Recipes in Rotation: Italian Wedding Soup - 3 Recipes in Rotation: Italian Wedding Soup - 2


  • For the meatballs:
    • 1 lb ground turkey
    • 1 egg
    • 2 Tbls bread crumbs
    • 1 Tbls grated Parmesan Cheese
    • 1/2 tsp dried basil
    • 1/2 tsp onion powder
  • For the soup base:
    • 2 Tbls olive oil
    • 6 cup chicken stock
    • 1 medium onion
    • 1 carrot
    • 1 celery
    • 3 inch section of broccoli stalk (optional)
    • 2 cups chopped kale
    • 2 inch piece of real Parmesan rind (if available) *
    • 1 cup orzo pasta


  • Chop onion, carrot, celery and broccoli stalk in food processor
  • Heat oil in large pot, add vegetables above and cook over high heat until soft
  • Add chicken stock and parmesan rind and heat to a low boil.
  • Lower heat
  • Mix all meatball ingredients and form into small, spoon-sized meatballs
  • Drop meatballs into boiling stock in small groups. Stir between each addition to prevent sticking
  • Once all meatballs are added, add orzo and simmer until orzo is cooked al dente
  • Add chopped kale, stir and cook until just wilted

* If you buy real Parmaggiano-Reggiano cheese, it will have a thick rind which is normally inedible. Adding this to a soup or stock, though, adds a tremendous amount of flavor to the soup. You can discard the rind once the soup has completed cooking.

More soup recipes:


Previously in Recipes in Rotation:


  1. Pingback: Recipes in Rotation: Gnocchi alla Ciociaria | My Word with Douglas E. Welch

  2. Pingback: My Word with Douglas E. Welch » Recipes in Rotation: Black Bean Soup

Comments are closed.

Back to Top