Italian Wedding Soup (Zuppa Maritata)

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READY IN: 50mins
Recipe by Alan Leonetti

This is a super delicious soup. There are many different recipes for this soup that vary a little from each other, but I feel that this is the best one. Try to use Parmesanno-Reggiano Cheese, as it's truly the "King of all Cheeses".

Ingredients Nutrition


  1. To make Meatballs:.
  2. Stir ingredients together in a bowl and blend.
  3. Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.
  4. Place the meatballs onto a large plate or baking sheet and set aside.
  5. To make the Soup:.
  6. In a large pot, bring the broth to a boil over medium-high heat.
  7. Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.
  8. Add in the rice or barley.
  9. In a medium size bowl, whisk the egg and cheese to blend.
  10. Stir the soup in a circular motion as you gradually drizzle the egg and cheese mixture into the moving broth, stirring gently with a fork to form thin strands of egg, for about 1 minute.
  11. Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.

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