Thursday, September 10, 2015

Quick and Easy Italian Wedding Soup


Click here to print the recipe

Mr. Wikipedia says that the term "wedding soup" is a mistranslation of the Italian language phrase "minestra maritata ("married soup")," which is a reference to the fact that green vegetables and meats go well together. 
But mistranslation aside, Italian wedding soup is one of my favorite dishes. Not only that the soup is full of healthy ingredients, it is easy to make and it's darn tasty.

There are many many versions of this soup, but 2 things don't change; meatballs and greens. In this version, I use turkey meatballs but feel free to use any kind of meat.
Same goes with the greens. Spinach, escarole, kale, swiss chard, any kind of green vegetable will work beautifully.
Since I honestly hate making meatballs, I always try to double or triple the batch and keep the unused meatballs in the freezer. They come in handy whenever I need them.

Ingredients:

  • 1 pound ground turkey
  • 1 egg
  • 1/4 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 8 cup chicken stock
  • 12 ounces baby spinach, washed 
  • 1 cup dry pasta
  • 1 can Cannellini beans, drained and rinsed
  • Salt and pepper
  • Grated parmesan for sprinkling
Directions:
  • Preheat the oven to 350 F. 
  • In a large bowl, mix turkey, egg, bread crumbs, cheese, onion powder, garlic powder, oregano, salt and pepper until well combined. Roll meat mixture into 1-inch balls, place them on a lined baking sheet (you should have about 30-35 meatballs), bake for 30 minutes or until the meatballs are cooked through and lightly browned. Set aside.
  • In a soup pot, heat the oil over medium-high heat. Add onion and garlic, sauté until soft. Add chicken stock into the pot, bring to boil. Add beans and dry pasta into the boiling stock, cook for 5-6 minutes until the pasta is almost tender. Add meatballs, season the soup with salt and pepper, simmer for 1 minute. 
  • Stir-in the spinach, cook until just wilted, about 1 minute. Ladle soup into individual bowls, sprinkle with parmesan cheese, and serve immediately.

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  6. This is some kind of soup I may want to try not only on my wedding day but for some dinner party. It looks good and I have already downloaded the recipe, I just hope that I may find all the ingredients needed and may be able to cook it according to the recipe.
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