Italian Wedding Soup (Minestra Maritata) Recipe

Name: Italian Wedding Soup (Minestra Maritata)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasting chicken, cut into parts (about 3 1/2 pounds); 1 large onion, chopped; 4 stalks celery, chopped; 3 carrots, peeled and chopped; 20 ounces chicken broth (canned or fresh); 2 quarts water; 1 lb ground beef; 1/2 cup breadcrumbs; 1 egg; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley); 1 large onion, diced; 4 stalks celery, chopped; 3 carrots, peeled and sliced; 1 bunch escarole, cleaned and chopped; salt and pepper, to taste; 1/4 lb pasta, cooked according to package (small pasta, such as acini de pepe or ditalini); parmesan cheese

Servings: persons

1 roasting chicken, cut into parts (about 3 1/2 pounds)
1 large onion, chopped
4 stalks celery, chopped
3 carrots, peeled and chopped
20 ounces chicken broth (canned or fresh)
2 quarts water
1 lb ground beef
1/2 cup breadcrumbs
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
1 large onion, diced
4 stalks celery, chopped
3 carrots, peeled and sliced
1 bunch escarole, cleaned and chopped
salt and pepper, to taste
1/4 lb pasta, cooked according to package (small pasta, such as acini de pepe or ditalini)
parmesan cheese

1
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.
2
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.
3
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.
4
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.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 roasting chicken, cut into parts (about 3 1/2 pounds), 1 large onion, chopped, 4 stalks celery, chopped, 3 carrots, peeled and chopped, and more.

Yes, Italian Wedding Soup (Minestra Maritata) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Wedding Soup (Minestra Maritata)

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