Zuppa Maritata Recipes

ITALIAN WEDDING SOUP (ZUPPA MARITATA)

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.

ZUPPA MARITATA

Steps:

• Saute the green onions and mushrooms in the oil until soft, sprinkle with the cayenne pepper, salt, oregano, and lemon juice while cooking. Add the stock, bring to a boil and stir in the vermicelli.
• Cook for 7 minutes after the soup comes back to a boil. Reheat with Chicken Balls or diced chicken.
• Beat together the eggs and half-and-half, whisk in 1/2 cup hot soup and return to the rest of the soup. Heat, but do not boil.
• Add the Romano and adjust seasonings, to taste, with salt, pepper and oregano.
• Sprinkle with paprika and Italian parsley and pass extra Romano at the table.
• Mix together all ingredients, form into balls the size of large marbles, and refrigerate several hours. Cook in simmering salted water or broth to cover for 10 minutes.