The soup is an old Neapolitan specialty but versions of it have been made since ancient times, when cooks collected wild greens along the countryside and simmered them with a meaty bone in plenty of liquid. The real name is minestra maritata ("married soup") because the meat scraps and wild greens, as the pot was originally made, went so well together. Italian Wedding Soup has nothing to do with Italian weddings. Ladle into bowls and serve with Parmesan and crusty bread. Taste the soup for seasoning and add more salt, if you like. Cook for 2 minutes, or until the spinach is wilted. Add the spinach or kale and submerge it in the liquid with the back of a ladle. Add the meatballs and cook for 3 minutes, or until they are heated through.Ħ. Drain the pasta into a colander and return it to the pan. Add the pasta and cook, stirring once or twice, for 6 minutes, or until the pasta is almost tender. Cook the remaining meatballs in the same way, removing them from the pot when they are done.ĥ. With a slotted spoon, remove them from the pot and transfer to a large plate. Return the water to a boil and simmer the meatballs for 4 minutes, or until they are cooked through. Use a spoon to add half the meatballs a few at a time. Continue shaping meatballs mixture until it is all used. Use a spoon to scoop out small mounds of the meatball mixture and shape with your hands into 1-inch balls. Line a rimmed baking sheet with parchment paper. With your hands, work the mixture until it is thoroughly blended.ģ. Add the egg, turkey, parsley, garlic, salt, pepper, and 1/2 cup Parmesan. Work with your hands to crush the cubes and make a paste. In a large bowl (it will hold all the meatball ingredients later), combine the bread or roll and milk. Slices firm white toasting bread (with crusts) or 1 small soft dinner roll, torn into 1/2-inch piecesĬup tiny pasta, such as orzo (rice-shaped grains), ditalini (small tubes), acini de pepe (tiny rounds), farfalline (small bow ties)Įxtra freshly grated Parmesan (for serving)ġ. Sprinkle bowls with grated Parmesan for a nourishing, filling, pleasing meal. Use that pot - no sense dirtying another - to heat the chicken stock with the pasta and meatballs, then the greens. The meatballs are simmered briefly in a pot of water, removed with a slotted spoon, and the pasta is cooked in the same water. Find a tiny pasta such as orzo (rice-shaped grains), ditalini (small tubes), acini de pepe (miniscule rounds), farfalline (small bow ties) and use your own homemade stock if you have some on hand. This lighter version is made with turkey meatballs and baby spinach or kale. A modern wedding soup might be made with pork and beef meatballs and all kinds of hearty greens, including escarole or cabbage.
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