Italian Wedding Soup Zuppa Maritata Recipes

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ITALIAN WEDDING SOUP (ZUPPA MARITATA)



Italian Wedding Soup (Zuppa Maritata) image

This is a super delicious soup. There are many different recipes for this soup that vary a little from each other, but I feel that this is the best one. Try to use Parmesanno-Reggiano Cheese, as it's truly the "King of all Cheeses".

Provided by Alan Leonetti

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 teaspoon onion powder
1/4 cup fresh Italian parsley (chopped)
1 egg (slightly beaten)
1/4 teaspoon minced garlic (from jar)
1/2 teaspoon salt
1/4 teaspoon dried basil
1 slice fresh white bread (no crust, torn into small pieces)
1/4 cup parmigiano-reggiano cheese (grated)
1/4 lb ground beef
1/4 lb ground pork
black pepper (freshly ground)
6 cups chicken broth
2 cups spinach (chopped)
1 egg
2 cups cooked rice or 2 cups barley
salt & freshly ground black pepper
1 tablespoon parmigiano-reggiano cheese (freshly grated, plus extra for garnish)

Steps:

  • To make Meatballs:.
  • Stir ingredients together in a bowl and blend.
  • Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.
  • Place the meatballs onto a large plate or baking sheet and set aside.
  • To make the Soup:.
  • In a large pot, bring the broth to a boil over medium-high heat.
  • Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.
  • Add in the rice or barley.
  • In a medium size bowl, whisk the egg and cheese to blend.
  • Stir the soup in a circular motion as you gradually drizzle the egg and cheese mixture into the moving broth, stirring gently with a fork to form thin strands of egg, for about 1 minute.
  • Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.

Nutrition Facts : Calories 409.2, Fat 16.9, SaturatedFat 6.4, Cholesterol 156.2, Sodium 1672.6, Carbohydrate 32.6, Fiber 0.9, Sugar 1.7, Protein 28.6

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