Italian Wedding Soup (Minestra Maritata) is one of my mom's favorite soups and since their anniversary is on Friday, I decided to make it ahead of time and freeze it until then. My parents will be married 32 years, so major congratulations are in order - I choose to celebrate the occasion with great food that will demand that we all spend it together. So enjoy this great delicious and healthy soup! Don't forget to bring it with you to lunch - you will surely be the envy of your co-workers and/or friends! Mangia Bene!
Ingredients:For the soup base:
1 Small Onion, chopped
2 Medium Carrots, diced
2 Stalks of Celery, diced
1 Clove of Garlic, minced
1 Tbsp of Olive Oil
6 cups of Chicken Stock
5 ounces of Fresh Baby Spinach, washed and dried
¼ tsp of Fresh Lemon Zest
Fresh Chopped Parsley
Salt and Pepper, to taste
3/4 Cup of Small Pasta
For the meatballs:
¾ lb Ground Chicken
1 tsp of Grated Onion
1 Clove of Garlic, grated or finely minced
¼ tsp of Fresh grated Lemon Zest
Salt and Pepper, to taste
1 Tbsp of Fresh chopped Parsley
2 Tbsp of Bread Crumbs
1 Egg
1 Tbsp of Milk
3 Tbsp of fresh grated Parmiggiano Reggiano
1 Small Onion, chopped
2 Medium Carrots, diced
2 Stalks of Celery, diced
1 Clove of Garlic, minced
1 Tbsp of Olive Oil
6 cups of Chicken Stock
5 ounces of Fresh Baby Spinach, washed and dried
¼ tsp of Fresh Lemon Zest
Fresh Chopped Parsley
Salt and Pepper, to taste
3/4 Cup of Small Pasta
For the meatballs:
¾ lb Ground Chicken
1 tsp of Grated Onion
1 Clove of Garlic, grated or finely minced
¼ tsp of Fresh grated Lemon Zest
Salt and Pepper, to taste
1 Tbsp of Fresh chopped Parsley
2 Tbsp of Bread Crumbs
1 Egg
1 Tbsp of Milk
3 Tbsp of fresh grated Parmiggiano Reggiano
Process:
1) In a large bowl, combine together all of the meatballs ingredients, mix well and form little tiny meatballs. Set aside.
2) In a large pot over medium high heat, cook together the chopped onion, carrots, celery and garlic in the olive oil, season with salt and pepper and cook for about 5 minutes. Add the chicken stock and bring to a boil.
3) Add the meatballs and cook for about 10 minutes. Add the pasta and cook according to packaged direction. 2 minutes before the pasta is cooked, add the spinach and cook for a couple minutes.
4) Season with salt and pepper to taste and turn the heat off. Right before it’s served, add the ½ tsp of grated lemon zest and fresh chopped parsley.
Ladle up and enjoy!
2) In a large pot over medium high heat, cook together the chopped onion, carrots, celery and garlic in the olive oil, season with salt and pepper and cook for about 5 minutes. Add the chicken stock and bring to a boil.
3) Add the meatballs and cook for about 10 minutes. Add the pasta and cook according to packaged direction. 2 minutes before the pasta is cooked, add the spinach and cook for a couple minutes.
4) Season with salt and pepper to taste and turn the heat off. Right before it’s served, add the ½ tsp of grated lemon zest and fresh chopped parsley.
Ladle up and enjoy!
Hi Nico,
ReplyDeleteYour blog came up among the first ones on Google and preferred your version over Food Network and another site for its simplicity and presentation. By the way, I'm not a chef, but I enjoy cooking and trying out new recipes. I tried this recipe today and turned out pretty good even though I subbed mushroom to celery and baby Swiss chard, baby kale for part of spinach. Thanks for posting. I'll look into other recipes as well.
Ildiko