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Zuppa Maritata Wedding Soup Recipe

  • 6servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the meatballs:

  2. 1/2 lb ground beef

  3. 1/2 lb ground veal , pork or turkey

  4. 1/4 cup commercial bread crumbs (or grate your own from stale Italian bread )

  5. 1 egg

  6. 1 tbs parsley , finely chopped

  7. 1/2 clove garlic, minced

  8. 1/2 tsp paprika

  9. 1/2 tsp salt and pepper to taste

  10. For the soup:

  11. 4 cups chicken broth

  12. 2 cups spinach , chopped

  13. 1/4 cup grated pecorino romano cheese

  14. Orzo - small grains of pasta shaped like barley

Instructions Jump to Ingredients ↑

  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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