Minestra Maritata (wedding Soup) Recipe

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Minestra Maritata (Wedding Soup)

Jolene Bailey


I made this soup for a culture summit, for people from all over the world. It was a hit! Have fun sharing it with your friends and family. Feel free to season it any way you like, and serve with different breads from around the world.

★★★★★ 1 vote
20 Min
2 Hr



1 lb
ground beef
1 c
italian bread crumbs
2 pinch
oregano, dried
2 pinch
garlic powder
1/4 c
parmesan cheese, grated


12 c
chicken broth
2 large
1 pinch
sage or poultry seasoning
2 c
turnip greens
parmesan cheese, grated


1in a medium bowl, combine all meat ball ingredients. roll into 1 inch balls. set aside.
2in a large soup pot, heat chicken broth on high to a rolling boil. beat eggs together and pour into boiling chicken broth in a THIN stream. (should look like egg-drop soup) be sure to constantly stir to keep the egg from sticking together.
3reduce to simmer. add meatballs and seasoning, cook for one hour.
4remove stems and coarsely chop turnip greens. add to soup and cook for an additional hour. top each serving with a sprinkle of parmesan cheese, and serve with bread.

About this Recipe

Course/Dish: Beef, Beef Soups
Regional Style: Italian
Other Tag: Quick & Easy