Tuesday, October 11, 2011

Italian Wedding Soup

An Italian-American Soup whose name is a mistranslation of the Italian language, minestra maritata, meaning married soup, a reference that green veggies go well with meat.

2 Tblsps Olive Oil
1 cup Yellow Onion, diced
1 cup Celery, diced
1 cup Carrots, diced
1 Tblsp Ham Seasoning
1 Tblsp Garlic, minced
Sea Salt/Fresh Black Pepper, to taste
6 cups Chicken Broth (I use 4 cans)
2 tsp Dried Oregano
Pinch or two Crushed Red Pepper Flakes
1 Bay Leaf
30-50 Marble Sized Meatballs (I use frozen)*
1 can Cannellini Beans, undrained
2 cups Fresh Whole Spinach Leaves
8 ounces (or less) Uncooked Acini di Pepe Pasta (cooked separately/rinsed in cold water)
Parmesan Cheese, to taste upon serving

Sweat Onions, Celery, Carrots, Ham Seasoning, Garlic and Salt/Pepper until vegetables are softened.  Add Chicken Broth and seasonings.  Simmer 15-20 Minutes.  Add meatballs (cooked or uncooked) and cook until they float to top.  About 3-4 minutes.  Stir in Cannellini Beans and Spinach and cook just until Spinach wilts, about 2 minutes.  Add Pasta last and cook for another 2-3 minutes.  Serve with freshly grated Parmesan Cheese.   Makes 12 cups.
* I use ready made frozen (when I can find them) or I make my own ahead of time, cook them and then freeze them.  Basic Meatball Recipe

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