Italian Wedding Soup is not actually served at weddings — the name comes from the Italian phrase “minestra maritata,” which means “married soup.” It refers to the perfect “marriage” of flavors between the meat and the greens in the broth. This soup has roots in Southern Italy, where families traditionally made it with whatever meat and seasonal greens they had on hand, turning simple ingredients into a nourishing, comforting meal passed down through generations.

Italian Wedding Soup – Watch How To Make It

Ingredients for the Meatballs:

• 16 oz ground beef
• 1/2 cup fresh white bread crumbs (from dried bread made with freshly milled flour)
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 cup finely shredded parmesan
• 1 egg
• salt and pepper to taste
• 1 Tbsp olive oil

Ingredients for the Soup:

• 1 Tbsp olive oil
• 1 1/4 cup carrots, chopped
• 1 1/4 cup onion, chopped
• 3/4 cup celery, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 – 4 cups water
• 1 cup dry acini di pepe or orzo pasta
• 6 oz fresh spinach, roughly chopped
• Finely shredded parmesan, for serving

Instructions for the meatballs:

Add 16 oz ground beef to a large mixing bowl. Stir in the bread crumbs, parsley, oregano, Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon pepper, mixing with a spatula or clean hands until well combined.

Form the mixture into small meatballs, about ¾ to 1 inch in size, and place them on a large plate.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Carefully add half of the meatballs (about 8–10, depending on size) in a single layer, leaving space between them.

Cook for about 4 minutes, turning occasionally to brown 2–3 sides evenly, until the meatballs develop a golden crust.

Transfer the browned meatballs to a clean plate, keeping the skillet with the oil on the heat. Repeat the same browning process with the remaining meatballs, making sure not to overcrowd the pan. Don’t worry if the meatballs aren’t fully cooked—they will finish cooking in the soup.

Instructions for the Soup:

For the soup, start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add the carrots, onions, and celery and cook, stirring occasionally, until softened, about 6–8 minutes.

Add the garlic and sauté for an additional minute until fragrant.

Pour in 4 cups beef broth and 2–4 cups water (depending on how thick you want the soup), then season with salt and black pepper to taste.

Bring to a boil, add about 1 cup pasta.

and the browned meatballs

then reduce the heat to medium-low.
Place the lid on the pot and cook the soup over low heat, stirring occasionally, until the pasta is soft and the meatballs are fully cooked, about 10 minutes.

Add the spinach during the final 1 minute of cooking.

Enjoy! ❤️

How to Make Italian Wedding Soup – Pin it for later

Tips for Making the Best Italian Wedding Soup

Keep Meatballs Small and Tender – Shape meatballs about ¾ to 1 inch so they cook evenly and stay soft in the soup. Overly large meatballs can take longer to cook and may become dense.

Brown Meatballs for Extra Flavor – Searing the meatballs before adding them to the soup enhances their flavor and helps them hold together while simmering.

Add Greens at the Final Minute – Fresh spinach, escarole, or kale should be added in the last minute of cooking to keep their color vibrant and texture tender.

Adjust Broth and Water for Desired Thickness – Use 4 cups broth and 2–4 cups water depending on whether you want a thicker, hearty soup or a lighter, more brothy version.

Season Gradually – Taste as you go. Salt and pepper should be adjusted after combining all ingredients so the flavors are balanced.

Simmer Gently – Keep the soup at a low simmer to allow flavors to meld without overcooking the meatballs or pasta.

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Italian Wedding Soup FAQ

Q: Why is it called “Italian Wedding Soup”?
A: The name comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the harmonious combination of meat and greens, not actual weddings.

Q: Can I make the meatballs ahead of time?
A: Yes! You can prepare and brown the meatballs a day in advance, store them in the fridge, and add them to the soup when ready to cook.

Q: Can I use different greens?
A: Absolutely! Spinach, escarole, kale, or Swiss chard all work well. Add them at the end to keep them bright and tender.

Q: Can I substitute honey or sugar in the meatballs?
A: Some recipes call for a small amount of sugar or honey for flavor, but it’s optional.

Q: Can I freeze Italian Wedding Soup?
A: Yes, you can freeze the soup without the pasta. Add cooked pasta when reheating for best texture.

Q: How do I prevent the pasta from getting mushy?
A: Cook the pasta separately or add it in the last 10 minutes of cooking, depending on how firm you like it.

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Italian Wedding Soup

A comforting Italian soup featuring tender mini meatballs, fresh greens, and small pasta simmered in a flavorful broth—perfect for a cozy meal any day.

Course Main Course, Soup

Cuisine Italian

Keyword easy soup recipe, hearty soup, homemade soup, Italian soup recipe, Italian Wedding Soup, keto comfort food,, meatball soup, mini meatballs, pasta soup

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 240kcal

Ingredients

For the Meatballs

• 16 oz 1 lb ground beef
• ½ cup bread crumbs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• ¼ teaspoon black pepper

For the Soup

• 1 tablespoon olive oil for sautéing vegetables
• 2 medium carrots diced
• 2 celery stalks diced
• 1 medium onion diced
• 2 cloves garlic minced
• 4 cups beef broth
• 2 –4 cups water depending on desired soup thickness
• 1 cup small pasta such as acini di pepe or orzo
• Salt and black pepper to taste (about ½ teaspoon salt and ¼ teaspoon pepper)
• 2 cups fresh spinach or other greens

Instructions

• Prepare the Meatballs: In a large mixing bowl, combine 16 oz ground beef, ½ cup bread crumbs, 2 tbsp chopped parsley, 1 tsp oregano, ¼ cup grated Parmesan, 1 egg, 1 tsp salt, and ¼ tsp pepper. Mix with a spatula or clean hands until well combined.
• Shape Meatballs: Form the mixture into small meatballs, about ¾–1 inch, and place them on a plate.
• Brown Meatballs: Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Brown half of the meatballs, turning occasionally to color 2–3 sides, about 4 minutes. Transfer to a plate and repeat with the remaining meatballs. (Meatballs won’t be fully cooked yet.)
• Sauté Vegetables: In a large pot, heat 1 Tbsp olive oil over medium-high heat. Add 2 diced carrots, 2 diced celery stalks, and 1 diced onion, sauté until softened, about 6–8 minutes. Add 2 minced garlic cloves and cook 1 more minute.
• Add Broth and Pasta: Pour in 4 cups beef broth and 2–4 cups water (depending on desired thickness). Season with ½ tsp salt and ¼ tsp pepper. Bring to a boil, add 1 cup pasta and the browned meatballs, then reduce heat to medium-low.
• Simmer Soup: Cover and simmer, stirring occasionally, until pasta is tender and meatballs are cooked through, about 10 minutes.
• Add Greens: Stir in 2 cups fresh spinach (or other greens) during the last minute of cooking.
• Serve: Taste and adjust seasoning if needed. Serve hot, optionally garnished with extra grated Parmesan.

The post Italian Wedding Soup (Video) 🍲 appeared first on Tasty Homemade Recipes.

Ingredients for Keto Broccoli Soup Recipe:

• 4 to 5 cups of fresh broccoli florets, chopped
• 2 tablespoons unsalted butter, softened
• 8 ounces softened cream cheese
• 1 cup heavy whipping cream
• 2 cups water
• 2 cups chicken broth
• 1/2 cup shedded parmesan cheese
• 1/4 teaspoon of dried thyme
• 2 ½ cups shredded cheddar cheese
• Salt and pepper to taste

Instructions:

• Melt Butter: In a large pot over medium heat, melt 2 tablespoons of butter until it begins to bubble gently.
• Add Cream Cheese: Stir in 8 ounces of softened cream cheese and mix until fully melted and incorporated.
• Add Thyme: Sprinkle in 1/4 teaspoon of dried thyme and mix well to evenly distribute the flavor.

• Pour in Liquids: Gradually add 1 cup of heavy whipping cream, followed by 2 cups of water and 2 cups of chicken broth and 1/2 cup of Parmesan cheese. Whisk continuously to create a creamy base.
• Add Broccoli: Stir in the chopped broccoli florets (about 5 cups). Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the broccoli is tender.
• Incorporate Cheese: Gradually stir in 2 1/2 cups of shredded cheddar, mixing constantly until the cheese is melted and the soup is smooth.

• Season and Simmer: Taste and adjust with salt and pepper as needed. Let the soup simmer on low heat for 5-10 minutes to allow the flavors to meld.
• Serve: Ladle the warm soup into bowls and enjoy. Optionally, garnish with extra cheese or a sprinkle of thyme.

Slow Cooker Option for Keto Broccoli Cheese Soup:

If you prefer a hands-off approach, here’s how you can make this delicious soup in your slow cooker:

1. Combine Ingredients: Add the butter, cream cheese (cut into small pieces for easier melting), heavy cream, water, chicken broth, and dried thyme to the slow cooker. Stir gently to combine.
2. Add Broccoli: Add the chopped broccoli florets on top.
3. Cook Low and Slow: Set the slow cooker to low and cook for 4–5 hours or until the broccoli is tender.
4. Add the Cheese: Stir in the Parmesan and cheddar cheese during the last 30 minutes of cooking. Let it melt fully while stirring occasionally.
5. Season: Taste and season with salt and pepper as needed.
6. Serve: Ladle into bowls and enjoy your perfectly creamy, low-carb soup with minimal effort!

This method is perfect for busy days when you want to come home to a comforting, ready-to-eat meal.

Why This Recipe is Keto-Friendly:

This broccoli cheese soup is a perfect fit for a keto lifestyle because it is low in carbs and high in healthy fats. Here’s why:

1. Low-Carb Ingredients: The soup uses fresh broccoli, which is a keto-friendly vegetable, and avoids high-carb thickeners like flour or cornstarch.
2. High in Healthy Fats: With ingredients like heavy whipping cream, butter, cream cheese, and cheddar cheese, this recipe provides the healthy fats essential for maintaining ketosis.
3. No Added Sugars: The recipe avoids sugar or high-carb additives, keeping the net carb count minimal.
4. Satisfying and Nutritious: The combination of fats, protein, and fiber in this soup makes it filling and nutrient-dense, ideal for supporting keto goals.

This recipe is a great option for anyone following a ketogenic diet while craving a creamy and comforting bowl of soup!

Try these next time:

KETO CRACK CHICKEN CASSEROLE

Guacamole Deviled Eggs

Classic Cobb Salad

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Keto Broccoli Cheese Soup Recipe

This Keto Broccoli Cheese Soup is a creamy, low-carb comfort food made with broccoli, cheese, and rich cream for a satisfying, keto-friendly meal.

Course Soup

Cuisine American

Keyword broccoli soup, creamy broccoli soup, healthy soup, keto, Keto Broccoli Cheese Soup, keto comfort food,, keto recipes, low-carb soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• 4 to 5 cups of fresh broccoli florets chopped
• 2 tablespoons unsalted butter softened
• 8 ounces softened cream cheese
• 1 cup heavy whipping cream
• 2 cups water
• 2 cups chicken broth
• 1/2 cup shedded parmesan cheese
• 1/4 teaspoon of dried thyme
• 2 ½ cups shredded cheddar cheese
• Salt and pepper to taste

Instructions

• Melt Butter: In a large pot over medium heat, melt 2 tablespoons of butter until it begins to bubble gently.
• Add Cream Cheese: Stir in 8 ounces of softened cream cheese and mix until fully melted and incorporated.
• Add Thyme: Sprinkle in 1/4 teaspoon of dried thyme and mix well to evenly distribute the flavor.
• Pour in Liquids: Gradually add 1 cup of heavy whipping cream, followed by 2 cups of water and 2 cups of chicken broth and 1/2 cup of Parmesan cheese. Whisk continuously to create a creamy base.
• Add Broccoli: Stir in the chopped broccoli florets (about 5 cups). Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the broccoli is tender.
• Incorporate Cheese: Gradually stir in 2 1/2 cups of shredded cheddar, mixing constantly until the cheese is melted and the soup is smooth.
• Season and Simmer: Taste and adjust with salt and pepper as needed. Let the soup simmer on low heat for 5-10 minutes to allow the flavors to meld.
• Serve: Ladle the warm soup into bowls and enjoy. Optionally, garnish with extra cheese or a sprinkle of thyme.

The post Keto Broccoli Soup Recipe(Video)🥦 appeared first on Tasty Homemade Recipes.

What is a Bundt Cake?

A bundt cake is a type of cake baked in a distinctive ring-shaped pan known as a bundt pan. The pan’s unique design, with fluted or grooved sides, gives the cake its characteristic shape and allows for even baking and a beautiful presentation. Bundt cakes can come in various flavors and are often glazed or dusted with powdered sugar for a decorative touch. This classic dessert is perfect for any occasion, from casual gatherings to festive celebrations.

You can learn more about bundt cakes, including decoration tips and the different types available, by reading here.

STEP BY STEP VIDEO GUIDE:

INGREDIENTS for Vanilla Bundt Cake:

CAKE:

• 1 cup (226 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, softened
• 2 ½ cups (500 g) granulated sugar
• 6 large eggs, room temperature
• 1 Tablespoon vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup (78 ml) whole milk

GLAZE:

• 2 cups (250 g) powdered sugar
• 2 Tablespoons melted butter (salted or unsalted)
• 1-3 Tablespoons milk, plus more as needed

How to Grease a Bundt Pan with Crisco and Flour:

Greasing your bundt pan properly is the most important step to ensure your cake doesn’t stick and comes out perfectly every time. There are several ways to grease a bundt pan, including using melted butter, cooking spray, or a combination of oil and flour. Here, we’ll use Crisco and flour for the best results:

Materials Needed:

• Crisco (vegetable shortening)
• All-purpose flour
• Paper towel or zipper bag

Instructions:

1. Apply Crisco:
   • Use a paper towel or zipper bag to coat the inside of the bundt pan with Crisco, covering all the grooves and the central tube thoroughly.
2. Add Flour:
   • Sprinkle a few tablespoons of flour into the pan.
   • Tilt and rotate the pan to distribute the flour evenly over the greased surfaces, then tap out any excess.
3. Check Coverage:
   • Inspect for any bare spots and add more Crisco and flour if needed.
4. Ready to Use:
   • Your pan is now prepped for the batter. Keep the pan upright to prevent the flour from shifting.

INSTRUCTIONS for Vanilla Bundt Cake:

• Preheat Oven: Preheat your oven to 350°F (177°C) and grease a bundt pan using Crisco and flour.
• Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
• Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, mixing well until light and fluffy.
• Add Eggs: Add the eggs two at a time, beating well after each addition.
• Mix in Vanilla: Stir in the vanilla extract until evenly combined.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mixing until just combined.
• Bake: Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

• Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
• Prepare Glaze: In a medium bowl, whisk together powdered sugar, melted butter, vanilla extract, and milk until smooth. Adjust the consistency with more milk if needed.
• Glaze Cake: Once the cake is completely cooled, drizzle the glaze over the top.
• Serve: Slice and enjoy this decadent and moist bundt cake!

Tips:

• Room Temperature Ingredients: For best results, make sure the butter, cream cheese, and eggs are at room temperature.
• Adjust Glaze Consistency: Add milk gradually to the glaze until you reach the desired thickness.
• Cooling: Ensure the cake is completely cooled before glazing to prevent the glaze from melting.

TRY THESE NEXT TIME:

SWISS ROLL CAKE

ECLAIR CAKE WITH HOMEMADE CREAM

TRES LECHES CAKE

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Vanilla Bundt Cake Recipe

This Vanilla Bundt Cake is a moist and flavorful dessert with a rich, creamy texture and a sweet glaze, perfect for any occasion.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 12 slices

Ingredients

Cake

• 1 cup (226 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, softened
• 2 ½ cups (500 g) granulated sugar
• 6 large eggs room temperature
• 1 Tablespoon vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup (78 ml) whole milk

Glaze

• 2 cups (250 g) powdered sugar
• 2 Tablespoons melted butter salted or unsalted
• 1-3 Tablespoons milk plus more as needed

Instructions

• Preheat Oven: Preheat your oven to 350°F (177°C) and grease a bundt pan using Crisco and flour.
• Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
• Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, mixing well until light and fluffy.
• Add Eggs: Add the eggs two at a time, beating well after each addition.
• Mix in Vanilla: Stir in the vanilla extract until evenly combined.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mixing until just combined.
• Bake: Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
• Prepare Glaze: In a medium bowl, whisk together powdered sugar, melted butter, vanilla extract, and milk until smooth. Adjust the consistency with more milk if needed.
• Glaze Cake: Once the cake is completely cooled, drizzle the glaze over the top.
• Serve: Slice and enjoy this decadent and moist bundt cake!

The post Vanilla Bundt Cake Recipe (VIDEO) appeared first on Tasty Homemade Recipes.