Zuppa Maritata Recipes

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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

ZUPPA MARITATA



Zuppa Maritata image

Mayor Ed Koch had a slight stroke while he was mayor of New York City and while lying bedridden at Gracie Mansion, he heard that he had a visitor. He was soon shocked to learn that Mother Teresa had come to call. He leaped up and put on a bathrobe, saying, "Mother, what are you doing here?" Mother Teresa answered, "You need your friends when you are sick." In honor of friendship, healing, Mother Teresa, and Ed Koch, here is a true comfort soup that bridges all lands and creeds.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 or 8 servings

Number Of Ingredients 22

1/4 cup minced green onions, with tops
1/2 cup minced mushrooms
1 tablespoon olive oil
Dash of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon crumbled dried oregano
1 teaspoon fresh lemon juice
6 cups brown chicken stock, made with extra oregano and garlic
1/4 pound vermicelli, broken
1 recipe Chicken Balls, cooked, recipe follows, or 1 1/2 cups diced cooked chicken
3 eggs, beaten
1 cup half-and-half
6 tablespoons freshly grated Romano, plus extra for garnish
Salt, black pepper and minced fresh oregano
Dash paprika
Minced fresh Italian parsley leaves
1 1/2 cups ground white-meat chicken
2 tablespoons finely minced fresh parsley leaves
1 egg, beaten
1/2 cup fine bread crumbs
1 tablespoon freshly grated Romano
1/4 teaspoon each salt and pepper

Steps:

  • Saute the green onions and mushrooms in the oil until soft, sprinkle with the cayenne pepper, salt, oregano, and lemon juice while cooking. Add the stock, bring to a boil and stir in the vermicelli.
  • Cook for 7 minutes after the soup comes back to a boil. Reheat with Chicken Balls or diced chicken.
  • Beat together the eggs and half-and-half, whisk in 1/2 cup hot soup and return to the rest of the soup. Heat, but do not boil.
  • Add the Romano and adjust seasonings, to taste, with salt, pepper and oregano.
  • Sprinkle with paprika and Italian parsley and pass extra Romano at the table.
  • Mix together all ingredients, form into balls the size of large marbles, and refrigerate several hours. Cook in simmering salted water or broth to cover for 10 minutes.

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