Minestra Maritata Wedding Soup Recipes

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.

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.

MINESTRA MARITATA (WEDDING SOUP)

Steps:

• in a medium bowl, combine all meat ball ingredients. roll into 1 inch balls. set aside.
• in a large soup pot, heat chicken broth on high to a rolling boil. beat eggs together and pour into boiling chicken broth in a THIN stream. (should look like egg-drop soup) be sure to constantly stir to keep the egg from sticking together.
• reduce to simmer. add meatballs and seasoning, cook for one hour.
• remove stems and coarsely chop turnip greens. add to soup and cook for an additional hour. top each serving with a sprinkle of parmesan cheese, and serve with bread.