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    You are in: Home / Recipes / Italian Wedding Soup (Zuppa Maritata) Recipe
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    Italian Wedding Soup (Zuppa Maritata)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Alan Leonetti's Note:

    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".

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    Units: US | Metric

    For the Meatballs

    For the Soup


    1. 1
      To make Meatballs:.
    2. 2
      Stir ingredients together in a bowl and blend.
    3. 3
      Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.
    4. 4
      Place the meatballs onto a large plate or baking sheet and set aside.
    5. 5
      To make the Soup:.
    6. 6
      In a large pot, bring the broth to a boil over medium-high heat.
    7. 7
      Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.
    8. 8
      Add in the rice or barley.
    9. 9
      In a medium size bowl, whisk the egg and cheese to blend.
    10. 10
      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.
    11. 11
      Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.

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    Nutritional Facts for Italian Wedding Soup (Zuppa Maritata)

    Serving Size: 1 (382 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 409.2
    Calories from Fat 152
    Total Fat 16.8 g
    Saturated Fat 6.4 g
    Cholesterol 156.2 mg
    Sodium 1672.6 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 0.9 g
    Sugars 1.7 g
    Protein 28.6 g

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