Italian Marriage Soup!

There is traditional “Italian Wedding Soup”, and then there is “Italian Marriage Soup”. What are the differences? The Wedding Soup is something I see in my mind, as a tasty soup served in an Italian Villa’s courtyard in Florence, surrounded by crazy family, music, sweet perfume of jasmine bushes and string lights glowing on a nice cool fall evening. The bride and groom are looking into each other’s eyes romantically and slurping hungrily in anticipation of their big day….

The “Marriage” Soup is a weeknight rush to get home after working all day, yelling at the dog to get away from the stove, and trying to beat the clock to see your favorite tv show at 7pm….get to slinging some dinner on the table!

Ok, so the real difference in these two soups is lower carbs! I omitted the small orzo or pasta you would normally add to this soup for Keto reasons….my romantic side visited for just a minute in the first paragraph!

Here is what you need:

Mini Meatballs:

1 lb. Ground Chuck

1 lb. Italian Sausage-no casings

2 hands full fresh washed Spinach

2 Garlic cloves-chopped

2 Tbsp Parsley-rough chop

1/4 Onion-rough chopped

1/2 Cup Bread Crumbs

1 Tsp Dry Oregano

1 Tsp Dry Basil

1 Tsp Dry Thyme

1 Egg

1/4 Cup Parmesan

Salt & Pepper to taste


2 or 3 (32oz) Cartons of Beef/Chicken Stock

2 (14oz) canned chopped tomatoes

3 Tbsp Tomato Paste

1/2 Onion Diced

3 Zucchini Diced

1 Yellow Squash Diced

2 Ribs of Celery-Diced

1 Carrot Diced

3 Garlic Cloves-Minced

8 to 12 oz Mushrooms-Chopped

3-4 Cups Fresh Spinach

3 Tbsp Parsley Chopped

1 Bay Leaf

1 Tsp Dry Oregano

1 Tsp Dry Basil

1 Tsp Dry Thyme

1-2 Tbsp Balsamic Vinegar

Salt & Pepper


Olive Oil


Prepare the mini meatballs first. Pre-heat your oven to 375°. In a food processor, combine Spinach, Garlic and Onion. Blitz enough to just chop the combination, not purée!

In a large bowl, combine all the meatball ingredients and the chopped mixture from the food processor. Once mixed throughly, form small 3/4 inch meatballs on a sheet pan lined with parchment paper for easy clean up.

You will end up with about 50-60 small meatballs. Place the sheet pan/s in the oven and cook for 20-25 minutes max.


When the meatballs are cooking-get a large soup pot, (at least 6 Qt.)and pre-heat for a couple of minutes. Add some butter and oil, make sure the pot is not too hot as to make your butter burn or get brown. Sauté all the veggies (except garlic) until water releases from the veggies and onions seem translucent.

Tip-Don’t overcook the veggies, you want a bit of al dente texture after you simmer later. Go about 8-10 minutes.

Then, add the tomatoes, tomato paste and garlic. Stir until you get whiffs of garlic, about 3-5 minutes. Next, add all seasonings, Balsamic and stock, bring up to a simmer. Once the soup is simmering, lower the heat to a medium simmer.

Once the meatballs are finished, add them to the pot and continue on a low simmer so you can clean up your dishes. Once you are done washing those, your soup is done!

Garnish with Serve with Pecorino Romano sprinkled on top and slurp away!

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