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 (ITALIAN WEDDING SOUP) RECIPE
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
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
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.
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
ITALIAN WEDDING SOUP
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
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 I
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
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
TRADITIONAL ITALIAN WEDDING SOUP
You don't have to be Italian to love this easy-to-make soup with tiny round pasta! Add homemade meatballs but use ready-made stock and rotisserie chicken.-Mary Sheetz, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.
Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
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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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