Zuppa Maritata Recipes

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.

ZUPPA MARITATA

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.

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.

ZUPPA INGLESE

Steps:

• In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
• In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
• Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
• In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.