aotr34   April 5, 2016   Comments Off on
Minestra Maritata


The inspiration for this recipe comes from traditional Italian Wedding Soup (minestra mariata). I was curious where the name came from and discovered that is based on the marriage of ingredients (meat and greens in a clear broth). I borrowed Lidia Bastianch’s method of poaching the meatballs. This recipe uses a combination of beef and turkey (rather than pork) and is dairy free. I wanted to make a heartier version that would be a meal in a bowl. I used chunks of vegetables in the soup and made it tomato based. I added pasta to make it more reminiscent of meatballs and pasta. So, I guess that means that my recipe is more polygamy than marriage! Serve with a thick slice of nice crusty bread!


Servings: 8 | Prep Time: 25 min | Cook Time: 1 hour

INGREDIENTS

Meatballs
8 ounces extra lean ground beef
8 ounces ground turkey
1 small onion, finely chopped
1 egg
1/3 cup Italian flavored panko crumbs (or gluten free crumbs)
½ teaspoon kosher salt
¼ cups fresh chopped parsley

Soup
1-2 tablespoons olive oil
1 large onion, coarsely chopped
4 carrots, thickly sliced
2 stalks celery, sliced
2 cloves minced garlic
1 tablespoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes
1 zucchini, quartered lengthwise, and cut into chunks
2 quarts water
1/3 cup small pasta such as stelline, orzo, or ditalini
6 ounces baby spinach

DIRECTIONS

Meatballs
Bring a large stockpot of salted water to boil.
Mix the ground beef, turkey, onions, egg, panko crumbs, salt and parsley in a large bowl. Form the meat mixture into 1-inch meatballs.
Place the meatballs in the stockpot and simmer for about 10 minutes, uncovered.
Using a slotted spoon, remove the meatballs from the pot.

Soup
Heat the olive oil in a large stockpot over medium heat.
Add the onions, carrots, and celery and sauté for a few minutes. Add the garlic, salt, pepper, basil and oregano and stir. Add the diced tomatoes and zucchini and mix with the other vegetables. Cook for an additional few minutes.
Add the water and bring to a boil. Lower the heat to a simmer and cook, covered, for 30 minutes. Add the pasta and cook for an additional 15 minutes.
Return the meatballs to the stockpot.
Add the spinach and cook for an additional five minutes.
Minestra Maritata



Meatballs
8 ounces extra lean ground beef
8 ounces ground turkey
1 small onion, finely chopped
1 egg
1/3 cup Italian flavored panko crumbs (or gluten free crumbs)
½ teaspoon kosher salt
¼ cups fresh chopped parsley
Soup
1-2 tablespoons olive oil
1 large onion, coarsely chopped
4 carrots, thickly sliced
2 stalks celery, sliced
2 cloves minced garlic
1 tablespoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes
1 zucchini, quartered lengthwise, and cut into chunks
2 quarts water
1/3 cup small pasta such as stelline, orzo, or ditalini
6 ounces baby spinach