Zuppa Maritata
(Wedding Soup)
Ingredients:
For the meatballs:
1/2 lb ground beef
1/2 lb ground veal, pork or turkey
1/4 cup commercial bread crumbs (or grate your own from stale Italian bread)
1 egg
1 tbs parsley, finely chopped
1/2 clove garlic, minced (optional)
1/2 tsp paprika (optional)
1/2 tsp salt and pepper to taste
For the soup:
4 cups chicken broth
2 cups spinach, chopped
1/4 cup grated Pecorino Romano cheese
Orzo – small grains of pasta shaped like barley (optional)
Directions:
Combine the ground meat, bread crumbs, egg, parsley, minced garlic, salt and pepper in mixing bowl. Mix well with a fork and form into tiny meat balls (about the size of marbles) with your hands.
*Place meatballs on a greased baking sheet and bake for about 25 minutes at 350° F, until brown.
About ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve. Serves 4 to 6.
*Note: you can saute the meatballs in virgin olive oil until brown, or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve.