Zuppa Maritata Wedding Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a traditional soup served only at wedding receptions. It is light and smooth and perfect for that setting. Of course, it can be served anytime. Ingredients:
for the meatballs |
1/2 lb ground beef |
1/2 lb ground veal, pork or turkey |
1/4 cup commercial bread crumbs (or grate your own from stale italian bread) |
1 egg |
1 tbs parsley, finely chopped |
1/2 clove garlic, minced (optional) |
1/2 tsp paprika (optional) |
1/2 tsp salt and pepper to taste |
for the soup |
4 cups chicken broth |
2 cups spinach, chopped |
1/4 cup grated pecorino romano cheese |
orzo - small grains of pasta shaped like barley (optional) |
Directions:
1. Combine the ground meat, bread crumbs, egg, parsley, minced garlic, salt and pepper in mixing bowl.
2. Mix well with a fork and form into tiny meat balls (about the size of marbles) with your hands.
3. *(Place meatballs on a greased baking sheet and bake for about 25 minutes at 350? F, until brown. ) ALTERNATE METHOD FOR MEATBALLS)
4. About ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender.
5. Add the meatballs and return soup to a simmer.
6. Stir in the Pecorino cheese and serve.
7. *Note: you can saute the meatballs in virgin olive oil until brown, or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve.
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