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Add a photoItalian-American in origin, this soup was really misnamed. “Wedding soup” is a mistranslation of the Italian language for 'minestra maritata', a reference to the fact that greens and meat go well together. (Well that’s a good marriage isn’t it?) I looked at several recipes of this popular soup, selected aspects of a few, added some of my own, and really liked the results! There are subtle layers of flavor going on here: the aromatic broth with its mirepoix of carrots, celery and onions. Then the meatballs ~ these babies take your food palate to a delightful level!
Ingredientes
- MEATBALLS:
- 10 ounces ground turkey
- 1 clove garlic, minced
- 1/8 cup snipped fresh parsley
- 1/2 egg, slightly beaten (beat an egg and save half for another use. Or just double the recipe and don’t fool with that!)
- 2 tablespoons Italian seasoned bread crumbs (I substituted regular bread crumbs with a small pinch each of Italian seasoning and garlic powder)
- 1/4 cup fresh grated Parmesan cheese
- 1/4 teaspoon sage
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 1/8 teaspoon crushed fennel seed
- SOUP BASE:
- 1 tablespoon olive oil
- 1/4 cup onions, finally diced
- 1/2 cup carrots, finally diced
- 1/3 cup celery, finely diced
- 6 cups low-sodium chicken stock or broth
- 1/2 cup orzo pasta, dry (or acini de pepe, or other small size pasta that cooks in about 8 minutes)
- 2 cups fresh spinach, thinly sliced with stems trimmed
- Extra Parmesan cheese fresh shaved for garnish
Direcciones
- Place ground turkey, garlic, parsley, egg, bread crumbs, Parmesan cheese, sage, salt, pepper and fennel seed in mixing bowl and combine well. Form into about 36 meatballs 3/4" diameter. (Don't be daunted by rolling such tiny balls; it takes only about 5 minutes and all the while you can daydream about how delicious they all will be!)
- Heat olive oil in 4 1/2 quart soup pot over medium heat. Add onions, carrots and celery and cook until softened about 5 minutes, stirring.
- Add chicken stock to vegetables and bring to a boil. Add meatballs carefully, reduce heat to maintain a slow boil, and cook 3 minutes.
- Add pasta and continue cooking for 7 more minutes, stirring occasionally.
- Add spinach and cook 1 minute more just to wilt.
- Serve in individual bowls and pass extra shaved Parmesan cheese for garnish.
- Yield: 4 main dish servings, or 6-8 small bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 103 | 37% |
| Total Fat 11.5g | 14% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 785mg | 33% |
| Potassium 518mg | 15% |
| Total Carbs 19.65g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.57g | 1% |
| Protein 23.75g | 38% |
Menus and Pairings
Va Bien Con: ciabatta bread, rolls
Wine and Drink Pairings: white wine of choice
Comentarios
21 de Marzo de 2012This soup was so yummy! I loved, loved, loved, the meatballs... an excellent all around anytime soup - not just for weddings - try it, you'll keep coming back for more, so it would not be a bad idea to make that double batch.
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