Minestra Maritata (Italian Wedding Soup) Recipe

Name: Minestra Maritata (Italian Wedding Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MEATBALLS:; 8 ounces, weight Ground Beef; 8 ounces, weight Ground Pork (I Prefer Loose Hot Italian Sausage); 1 whole Small Yellow Onion, Peeled And Grated; 1/3 cups Chopped Fresh Italian Parsley; 1 whole Large Egg, Beaten; 2 cloves Garlic, Peeled And Micro-planed; 1/2 cups Italian Bread Crumbs; 1/2 cups Grated Parmesan Cheese; 1 teaspoon Kosher Or Sea Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/4 teaspoons Freshly-ground Nutmeg; 3 Tablespoons Extra-virgin Olive Oil, For Frying; _____; FOR THE SOUP:; ½ cups Chicken Broth; 3 whole Large Carrots, Roughly Chopped; 1 pound Escarole, Trimmed And Torn Into 1/2-in Strips*; 2 Tablespoons Chopped Fresh Oregano; 1-1/4 cup Dry Pastina Or Acini Di Pepe Pasta; Kosher Or Sea Salt, To Taste; Freshly Ground Black Pepper, To Taste; 2 Tablespoons Freshly Ground Parmesan, Plus Additonal For Serving

Servings: persons

FOR THE MEATBALLS:
8 ounces, weight Ground Beef
8 ounces, weight Ground Pork (I Prefer Loose Hot Italian Sausage)
1 whole Small Yellow Onion, Peeled And Grated
1/3 cups Chopped Fresh Italian Parsley
1 whole Large Egg, Beaten
2 cloves Garlic, Peeled And Micro-planed
1/2 cups Italian Bread Crumbs
1/2 cups Grated Parmesan Cheese
1 teaspoon Kosher Or Sea Salt
1/2 teaspoons Freshly Ground Black Pepper
1/4 teaspoons Freshly-ground Nutmeg
3 Tablespoons Extra-virgin Olive Oil, For Frying
_____
FOR THE SOUP:
½ cups Chicken Broth
3 whole Large Carrots, Roughly Chopped
1 pound Escarole, Trimmed And Torn Into 1/2-in Strips*
2 Tablespoons Chopped Fresh Oregano
1-1/4 cup Dry Pastina Or Acini Di Pepe Pasta
Kosher Or Sea Salt, To Taste
Freshly Ground Black Pepper, To Taste
2 Tablespoons Freshly Ground Parmesan, Plus Additonal For Serving

1
1. In a large mixing bowl combine the meatball ingredients (except oil) and mix thoroughly. Shape the meat mixture into 3/4 to 1-inch diameter meatballs. Bring the oil to the ripple stage in a frying pan and fry meatballs in batches (don't crowd the cooking meatballs) to a rich brown, 3 to 5 minutes (they may still be pink on the inside but that's okay, they'll finish cooking in the soup). Add additional olive oil as necessary. As the meatballs cook, set them on aside on a paper towel-lined dish. You should end up with about 30 meatballs.
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2. For the soup, in a large pot over medium heat, bring the chicken broth to a boil. Add the carrots, escarole, oregano, salt and black pepper to taste.
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3. Reduce the heat to medium and add the meatballs. Cook the meatballs and carrots until the carrots are softened.
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4. Add the pasta and cook until al dente, about 10 minutes. Adjust seasoning to taste with salt and pepper.
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5. Ladle the soup into individual serving bowls or into a large bowl for family service and serve accompanied by freshly grated parmesan cheese and crusty Italian or French bread.
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Note: if you have trouble finding escarole, you can substitute spinach or arugula (rocket).

727

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 23 ingredients. The key ingredients include: FOR THE MEATBALLS:, 8 ounces, weight Ground Beef, 8 ounces, weight Ground Pork (I Prefer Loose Hot Italian Sausage), 1 whole Small Yellow Onion, Peeled And Grated, and more.

Yes, Minestra Maritata (Italian Wedding Soup) 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.

Minestra Maritata (Italian Wedding Soup)

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