MINESTRA MARITATA (ITALIAN WEDDING SOUP)
The perfect marriage of hearty meat and healthy greens, our easy Italian wedding soup recipe is quick and tasty, perfect for a chilly day.Yield: 10 cups
Provided by Sarah | Curious Cuisiniere
Categories Soup
Time 30m
Number Of Ingredients 7
Steps:
- In a medium soup pot, add the chicken stock, garlic, parsley, 1/2 of the fresh greens, and 1/2 of the Parmesan cubes. Heat over medium high heat, stirring often, scraping the bottom of the pot to catch any Parmesan that might get stuck.
- Add the remaining greens and cheese as you have room in the pot. Bring to a simmer.
- Add meatballs and simmer until they are heated through.
- Taste and add salt and pepper as desired. Serve with crusty bread and extra, fresh grated, Parmesan cheese, if desired.
Nutrition Facts : Calories 267 kcal, Carbohydrate 23.5 g, Protein 18.3 g, Fat 12.5 g, SaturatedFat 4.2 g, Cholesterol 45 mg, Sodium 900 mg, Fiber 3.9 g, Sugar 3.5 g, ServingSize 1 serving
MINESTRA MARITATA (THE ORIGINAL "WEDDING SOUP")
Time 5h
Yield Serves a crowd, at least 4-6 persons
Number Of Ingredients 14
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.
MINESTRA MARITATA (ITALIAN WEDDING SOUP)
Forget the marble-size meatballs you find in many versions of this Italian Wedding Soup. In this easy recipe, they're full-size, full-flavored and plenty filling.
Provided by Robin Bashinsky
Categories Healthy Italian Soup Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
- Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
- Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes.
- Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 36.1 g, Cholesterol 100.6 mg, Fat 19 g, Fiber 3.7 g, Protein 25.8 g, SaturatedFat 4.7 g, Sodium 728 mg, Sugar 5.2 g
MINESTRA MARITATA
Try this recipe from Nate Appleman's "A16 Food and Wine" for a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
- In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red-pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
- Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.
ITALIAN WEDDING SOUP (MINESTRA MARITATA)
"Minestra Maritata" translates to married soup. The ingredients blend or "marry" well together, hence the name Minestra Maritata. I'm sure that someone not knowledgeable with the Italian language translated it to "Italian Wedding Soup." It is not a soup Italians serve at weddings. In this recipe, the escarole is cooked separately to remove some of the bitterness and to keep the soup from turning green.
Provided by Alan in SW Florida
Categories Whole Chicken
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Place first 6 ingredients in a large pot. Bring to a boil., then immediately reduce to a simmer and cook until the chicken easily falls off the bones. Remove chicken from the broth and allow to cool. Reserve the broth. When the chicken has cooled enough to handle, remove all of the meat from the bones and chop meat into small pieces.
- While the soup is cooking, make the meatballs. Mix together the ground beef, bread crumbs, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley. Form into small meatballs and place on a baking pan. Bake in a 350 degree oven until fully cooked, approximately 15 minutes.
- Strain the broth used to cook the chicken. Add the remaining onion, celery, and carrots. Bring to a boil, reduce to a simmer and cook until vegetables are tender.
- Cook the escarole in a separate small pot of boiling salted water until wilted, about 10 minutes. Drain, squeeze dry and add to the broth. Add the cooked chicken, meatballs and cooked, drained pasta. Season to taste with salt and pepper. Heat well and serve accompanied by Parmesan cheese.
Nutrition Facts : Calories 282.5, Fat 13, SaturatedFat 4.4, Cholesterol 70.8, Sodium 469.4, Carbohydrate 21.7, Fiber 4.3, Sugar 4.6, Protein 19.1
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- Pour 1 tablespoon olive oil onto a medium-sized, unlined baking sheet. Using your hands spread the oil all over the bottom of the pan. Alternatively, spray lightly with cooking spray. Set aside.
- In a large bowl, beat together the egg, garlic, parsley, basil, lemon zest, salt, and pepper. Add the turkey, breadcrumbs, and Parmesan cheese and mix with your hands until well combined. Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on prepared baking pan. Tip: Lightly wet, or oil, your hands if the meatball mexture is sticking to your hands.
- Set an oven rack 7 to 8 inches from the heat and heat the broiler to high. Once the broiler is hot, broil the meatballs until just starting to brown on one side about 4 minutes. Remove from oven and set aside.
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