Italian Wedding Soup Zuppa Maritata Recipes

ITALIAN WEDDING SOUP (ZUPPA MARITATA)

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.

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 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.