To celebrate her upcoming wedding, Erin from Farm Fresh Meats shows us a recipe for Wedding Soup. The term “Wedding Soup” comes from the Italian language phrase “Minestra Maritata” or “Married Soup”. It is a reference to the flavor produced by the combination or marriage of greens, broth, broth and meat. The soup combines fresh, hand-made meatballs, spinach, pasta, and homemade chicken broth, all finished with Parmesan cheese and olive oil.


  • 1 small yellow onion grated
  • 1/3 cup chopped fresh flat leaf parsley
  • 1 large egg
  • 1 tbs minced garlic
  • ¼ bread crumbs (Italian)
  • ½ cup Parmesan cheese
  • ½ lb Farm Fresh Meats ground chuck 90/10
  • ½ lb Farm Fresh Meats ground pork
  • 2 cups homemade chicken broth
  • 1 bag fresh spinach leaves
  • 8 oz Pitalini pasta



Stir in first six ingredients into a large bowl and add beef and pork mixture and blend by hand to not over-mix the ingredients. Shape into small, bite-sized meatballs and place on a baking sheet.


Bring broth to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don’t stick. Add in pasta and spinach and cook for another 10-15 minutes. Serve with Parmesan, olive oil and a crostini. Enjoy!

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