Italian Wedding Soup Zuppa Maritata Recipes

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MINESTRA MARITATA (THE ORIGINAL "WEDDING SOUP")



Minestra maritata (The Original

Time 5h

Yield Serves a crowd, at least 4-6 persons

Number Of Ingredients 14

750g (1-1/2 lbs) of pork ribs
350g (3/4 lb) salt pork (or, if you can find it, lardo)
3-4 large mild Italian sausages (about 500g/1 lb.)
1 large salami
Salt and pepper
Aromatics to flavor the broth (see Notes)
Unsmoked pork rind (optional)
A prosciutto bone (optional)
1 head of escarole. trimmed and roughly chopped
1 head of chicory, trimmed and roughly chopped
1 small head of green cabbage, trimmed and sliced thin
1 bunch of broccoli rabe, trimmed and roughly chopped
150g (8 oz) of Parmesan, caciocavallo and/or another hard cheese, cut into cubes (see Notes)
Salt and pepper

Steps:

  • Blanch the salt pork for a few minutes in unsalted water to remove the excess saltiness.
  • Add the salt pork and other meats to a large pot and cover by at least 5cm/2 inches with water. Francesconi says that the water should cover the meats by 'four fingers', if you want to measure that way...
  • Salt the water lightly and bring the pot to a simmer, skimming carefully to remove the scum that will rise to the top. Then add your aromatics. Continue simmering for about 2-1/2 or 3 hours, until the meats are very tender and the broth is flavorful.
  • Let the soup cool, if possible overnight in the fridge. The fat will have risen to the top of the pot and solidify. Remove most (but not all) of the fat, then bring the pot back to the simmer. Fish out the meats and aromatics with a slotted spoon. Discard the aromatics.
  • Pull the pork off the ribs and cut up the other meats into bite-sized chunks and set aside, with a ladleful of the broth to keep it moist.
  • Fill another large pot with water, salt very lightly and bring to the boil. Chop or slice your vegetables and throw them into the boiling water.
  • As soon as the water comes back to the boil, drain them in a colander, rinse with cold water and then, using a spatula or wooden spoon (or even your hands) press out as much water as you can.
  • Add these blanched vegetables to the broth along with the cubed cheese. Mix and bring it all to a simmer. Let the pot cook gently for about 30 minutes, or until the vegetables are very soft. About 10 minutes or so before the vegetables are done, add back the meats.
  • Serve hot, with crusty bread and, for those who like it, some additional grated Parmesan cheese on the side.

ITALIAN WEDDING SOUP I



Italian Wedding Soup I image

Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

½ pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

Steps:

  • In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
  • In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 43.3 g, Cholesterol 86.8 mg, Fat 14.2 g, Fiber 2.9 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1211 mg, Sugar 4 g

MINESTRA MARITATA (ITALIAN WEDDING SOUP) RECIPE



Minestra Maritata (Italian Wedding Soup) Recipe image

This recipe is called an Italian Wedding Soup, but you'll never find it at an Italian wedding.

Provided by Danette St. Onge

Categories     Dinner     Entree     Lunch     Side Dish     Soup

Time 1h5m

Yield 6

Number Of Ingredients 12

3 tablespoons of olive oil
2 cloves garlic , peeled and finely minced
1/4 teaspoon crushed red chili pepper flakes
6 cups homemade beef or chicken broth
1 onion, peeled and cut in half
1 carrot , peeled and diced 1/4 inch
1 celery stalk, diced
4 sweet Italian sausages, casing removed and discarded and sausage broken into small, 1-inch pieces
1 bunch broccoli rabe , washed and roughly chopped
1 head escarole or chicory, washed and roughly chopped
1/2 head savoy cabbage, washed and roughly chopped
1 cup Parmigiano-Reggiano or Pecorino Romano cheese, freshly grated

Steps:

  • Gather the ingredients.
  • In a large, deep stockpot, heat the olive oil and garlic over medium heat until the garlic is just fragrant and very lightly colored, about 1 minute. Add the crushed red pepper and simmer for about 30 seconds.
  • Add the broth, onion, carrot, celery and sausage pieces, cover, lower the heat to low and simmer for about 20 to 30 minutes. (If you happen to have any leftover Parmigiano-Reggiano rinds, these would be a great addition to enrich your broth! Throw them in together with the onion, carrot, and celery.)
  • Meanwhile, blanch the chopped greens in abundant salted boiling water, 1 to 2 minutes, then drain well. This eliminates the excess bitterness.
  • Remove the onion, carrot, and celery from the broth and discard (discard any cheese rinds at this point also, if you're using them). Transfer the blanched greens into the broth and let simmer for another 20 to 30 minutes, or until the greens are tender and the broth is rich and savory.
  • Serve with freshly grated cheese sprinkled on top and slices of grilled or toasted crusty bread. A white wine, such as a Fiano or Greco di Tufo, would be a good pairing.

Nutrition Facts : Calories 1222 kcal, Carbohydrate 22 g, Cholesterol 187 mg, Fiber 4 g, Protein 67 g, SaturatedFat 35 g, Sodium 3478 mg, Sugar 7 g, Fat 95 g, ServingSize 4-6 servings, UnsaturatedFat 0 g

ITALIAN WEDDING SOUP (ZUPPA MARITATA)



Italian Wedding Soup (Zuppa Maritata) image

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".

Provided by Alan Leonetti

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 teaspoon onion powder
1/4 cup fresh Italian parsley (chopped)
1 egg (slightly beaten)
1/4 teaspoon minced garlic (from jar)
1/2 teaspoon salt
1/4 teaspoon dried basil
1 slice fresh white bread (no crust, torn into small pieces)
1/4 cup parmigiano-reggiano cheese (grated)
1/4 lb ground beef
1/4 lb ground pork
black pepper (freshly ground)
6 cups chicken broth
2 cups spinach (chopped)
1 egg
2 cups cooked rice or 2 cups barley
salt & freshly ground black pepper
1 tablespoon parmigiano-reggiano cheese (freshly grated, plus extra for garnish)

Steps:

  • To make Meatballs:.
  • Stir ingredients together in a bowl and blend.
  • Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.
  • Place the meatballs onto a large plate or baking sheet and set aside.
  • To make the Soup:.
  • In a large pot, bring the broth to a boil over medium-high heat.
  • Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.
  • Add in the rice or barley.
  • In a medium size bowl, whisk the egg and cheese to blend.
  • 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.
  • Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.

Nutrition Facts : Calories 409.2, Fat 16.9, SaturatedFat 6.4, Cholesterol 156.2, Sodium 1672.6, Carbohydrate 32.6, Fiber 0.9, Sugar 1.7, Protein 28.6

ITALIAN WEDDING SOUP



Italian Wedding Soup image

Named not for the marriage ceremony, wedding soup gets its name from the Italian "minestra maritata" - married soup - for how well the ingredients go together. Traditional versions, of which there are many, are typically heartier and meatier than most American styles. We lightened up our recipe with groud turkey for the meatballs instead of the usual beef or pork.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound ground turkey
1/4 cup part-skim ricotta cheese
1/4 cup pesto
1/4 cup grated parmesan cheese, plus more for topping
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
4 cups low-sodium chicken broth
1 head escarole (about 1 pound), tough outer leaves removed, roughly chopped
4 ounces ditalini pasta (about 3/4 cup)
Chopped fresh parsley, for topping

Steps:

  • Preheat the broiler. Line a rimmed baking sheet with foil. Combine the ground turkey, ricotta, pesto, parmesan, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form into 24 small meatballs (about 1 tablespoon each); transfer to the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes.
  • Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat. Add the onion, garlic, Italian seasoning and 1/2 teaspoon salt. Cook, stirring, until the onion is softened, about 3 minutes. Stir in the chicken broth, 2 cups water, the escarole and ditalini. Cover and bring to a boil, then partially uncover and reduce the heat to maintain a gentle simmer. Cook until the pasta is al dente, about 10 minutes.
  • Add the meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper. Drizzle each serving with olive oil and sprinkle with parmesan and parsley.

Nutrition Facts : Calories 520 calorie, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 90 milligrams, Sodium 650 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 39 grams

ITALIAN WEDDING SOUP



Italian Wedding Soup image

For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 15

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Steps:

  • To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
  • To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
  • Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

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