Quick Italian Wedding Soup With Meatballs Minestra Maritata 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.

QUICK ITALIAN WEDDING SOUP WITH MEATBALLS MINESTRA MARITATA

Steps:

• Heat oven to 350 F. Stir all of the meatball ingredients in a large bowl. Mix thoroughly. Form meatballs using a small scoop or melon baller and place on foiled lined baking sheet. Bake for 20 minutes. Do not overbake. **
• Sweat the vegetables, garlic, and seasonings in oil in a large pot or Dutch oven, covered, over medium heat until soft, about 10 minutes.
• Add the smoked beef sausage quarters and continue to cook an additional 2 minutes.
• Deglaze with wine; reduce until nearly evaporated. Stir in broth and bring to a boil, reduce heat, and simmer covered 15-20 minutes.
• Drop meatballs into simmering soup and cook gently until they float, 3-4 minutes. Add beans, arugula or spinach, and parsley, and cook just until the arugula or spinach wilts, about 2 minutes. ***
• Whisk eggs with some of the hot broth, then remove the soup from heat; stir in egg mixture.****
• Garnish soup with Parmesan

MINESTRA MARITATA (ITALIAN WEDDING SOUP)

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.

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.