Italian Wedding Soup (Zuppa Maritata)
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
-
For the Meatballs
- 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)
-
For the Soup
- 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)
directions
-
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.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.