Minestra Soup Italian Wedding Soup Food

MINESTRA MARITATA (ITALIAN WEDDING SOUP)

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.

MINESTRA SOUP (ITALIAN WEDDING SOUP)

Steps:

• To make the soup, place the broth and water in a large soup pan.Bring to a boil and add the other ingredients. Mix the little meatballs and shape into balls about 1/2 inch in diameter or as you prefer.Place them into the soup pan to cook with the rest of the ingredients.
• The soup is done when vegetable are tender.Taste to see if salt is needed or pepper if you prefer.Top each serving with grated parmesan cheese if you like.

ITALIAN WEDDING SOUP I

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.

MINESTRA

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

(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.

MINESTRA

Steps:

• In a soup pot over medium heat, heat the oil.
• Cook garlic, stirring constantly, for 2 minutes.
• Add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
• Add the chicken stock and cheese rind (if using).
• Simmer for 15 minutes.
• In a bowl with a fork, mash about 1 cup of the beans, set aside.
• Meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
• Add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
• Cover and simmer, stirring occasionally, for 20 minutes.
• Add the spinach and cook 5 minutes more or until it wilts.
• Remove the cheese rind,(if using).
• Taste the soup for seasoning and add more dalt and pepper, if needed.
• Ladel into bowls and sprinkle with Parmesan.

ITALIAN POTATO SOUP (MINESTRA DI PATATE)

Steps:

• Bring water, stock cubes, parsley, onion, celery, carrots & potaoes to the boil in a large saucepan.
• Cover & simmer for 30 mins, add spaghetti sauce & corn.
• Stir well & bring back to the boil, cover & simmer for a further 15 minutes.
• Serve with hot cheesy bread.

ITALIAN WEDDING SOUP (MINESTRA MARITATA)

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.