italian wedding soup. (vegetarian and vegan.)

Italian Wedding Soup seems like such an antiquated dish but I love it! You probably don’t see it served at very many weddings. And I think that person that I heard crave it was my great uncle.

As it turns out, wedding soup has very little to do with the catering at a wedding reception. Wedding Soup or minestra maritata in Italian means “married” soup as it simply refers to the flavor combination of greens and meat combined in the soup.

Regardless of whether you still want to add this classic to your catering menu at your wedding is up to you, but it’s a very hearty, immunity boosting dish nonetheless with the addition of carrots, collard greens and onions. To make it vegetarian or vegan, you can easily pick up some vegetable meatballs. Lightlife is a good brand. But if you prefer to avoid soy as well, do include my recipe for these easy white bean balls!

You can use that on its own, but because I have been working in Lancaster County right in the heart of Amish country lately, I stopped off at an Amish farm market to pick up some of their dried egg noodles. Technically not fast friendly as you may want to adjust, but I have such fond memories of my mother adding egg noodles to her Winter soup recipes. I am not sure how to explain it, but it’s like adding a touch of love to the recipe.

Wedding Soup with Bean Balls


  • 1-14 ounce dried white beans, soaked overnight
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1/2 cup chopped fresh dill and parsley
  • 1 cup gluten-free bread crumbs
  • 1 teaspoon sea salt
  • 1/2 teaspoon basil powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1-2 tablespoons extra virgin organic coconut oil


  • 2 tablespoons extra virgin organic oil
  • 1 large white onion, finely chopped
  • 2 carrots
  • 2 cups of collard greens
  • 3 cloves of garlic, pressed or crushed or finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 1/4 cup prosecco (optional)
  • 1/4 cup fresh dill
  • 8 cups vegetable stock, unsalted
  • 2 cups Amish medium thick egg noodles (I used lemon pepper)


Preheat oven to 375 degrees. Combine ingredients for balls in food processor, blender or a mixer and spatula. Roll out into balls onto greased cookie sheet. Bake until balls are just golden brown.

Heat dutch oven with oil. Add in onion and saute before adding your carrots and everything else. Spices last. Cook to boil and simmer for 35 minutes. Drop in your bean balls and serve piling plates with noodles first then broth.


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