Best Zuppa Maritata Recipes

Italian Wedding Soup (Zuppa Maritata) image

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

Zuppa Maritata image

Provided by Food Network

Categories main-dish

Time 35m

Yield 6 or 8 servings

Number Of Ingredients 22

1/4 cup minced green onions, with tops
1/2 cup minced mushrooms
1 tablespoon olive oil
Dash of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon crumbled dried oregano
1 teaspoon fresh lemon juice
6 cups brown chicken stock, made with extra oregano and garlic
1/4 pound vermicelli, broken
1 recipe Chicken Balls, cooked, recipe follows, or 1 1/2 cups diced cooked chicken
3 eggs, beaten
1 cup half-and-half
6 tablespoons freshly grated Romano, plus extra for garnish
Salt, black pepper and minced fresh oregano
Dash paprika
Minced fresh Italian parsley leaves
1 1/2 cups ground white-meat chicken
2 tablespoons finely minced fresh parsley leaves
1 egg, beaten
1/2 cup fine bread crumbs
1 tablespoon freshly grated Romano
1/4 teaspoon each salt and pepper

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.