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italian-soup1Italian Wedding Soup

 

An Italian soup that is so simple and delicious.  The name, Italian Wedding Soup, apparently is a bad translation of “Minestra Maritata”, or literally, married soup, and refers to the marriage of flavors between the greens and the meats. 

 

Make it a meal.  The soup itself contains almost all food groups – meat, vegetable, and pasta.  Make it a complete lunch meal with a slice of bread, a piece of cheese, and an apple.  Make it a dinner with a salad, bread and a side of peaches.  Make the soup on a Saturday or Sunday, and freeze in single serving microwaveable containers.  During the week, just pull out a container; put it in your lunch, and go.

 

Italian Wedding Soup – serving size 1 cup

 

2 cartons chicken broth

1 pound ground round or ground sirloin

1 medium onion, finely chopped

2 carrots, peeled and finely chopped

6 eggs

1 head of Endive (a curly edged leafy green) or 1 package spinach

¼ cup grated parmesan or Romano cheese

¼ cup orzo pasta or acino di repe pasta

Parsley flakes

Salt and pepper

 

Pour broth into a large saucepan or Dutch oven.  Bring to a boil.  Reduce to a simmer.

 

In a large bowl, mix together the ground beef, onion, 2 eggs, parsley flakes, 1 teaspoon salt and ¼ teaspoon pepper.  Roll into small meatballs and drop into simmering broth.  Also add the carrots.  Cook for 1 hour.

 

Break apart and rinse the endive or spinach.  In another large saucepan, add leaves and enough water to fill the bottom of the pan (about ½ inch of water).  Cover the pan and cook on medium high heat until wilted.  Drain, and finely chop.  Add to soup.

 

Add pasta to soup.  Continue to simmer.

 

Whisk together 4 eggs and ¼ cup grated parmesan or Romano cheese.  Drizzle slowly by the spoonful into soup. Simmer for 10 minutes more. 

 

Cool slightly before ladling into individual serving containers.  Cool for 10 to 15 minutes longer before freezing.

 

Makes around 15 servings.

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