Forget about the marble-sized meatballs that can be usually found in a wide range of versions of this Italian wedding soup. In this simple recipe, they are big and very filling. Introducing: the Minestra Mariata.
What Is the Italian Wedding Soup?
This Italian Wedding Soup is unrelated to actual weddings, even though it is in its name. Instead, the Italian term for it, Minestra Mariata, refers to a myriad of flavors and ingredients. A brothy soup, known as “Italian Wedding Soup,” is often prepared with meat, greens like spinach or escarole, and tiny pasta like ditalini or orzo. Other vegetables, such as carrots, celery, and onions, complete the perfect “marriage” of ingredients to create a comforting and warm soup.
Tips on Preparing a Delicious Minestra Mariata
The Italian Wedding Soup is very easy to make. It has been further simplified so that it can be easily incorporated into a weeknight meal plan. Because the meatballs in Italian wedding soup are usually on the smaller side, making them can be difficult. To cut down on the preparation time, you can make the metaballs bigger. To add to your soup, you can use either already-cooked or buy frozen meatballs. In this recipe, you can also use baby spinach, which can be thrown into the soup without having to remove the stems or chop them.
Ingredients of the Italian Wedding Soup
- 1 1/3 cups of chopped yellow onion
- 4 tablespoons extra-virgin olive oil, divided
- 2/3 cup of chopped celery
- 2/3 cup of chopped carrot
- 2 tablespoons of minced garlic
- 6 ounces orzo, whole-wheat
- 6 cups of unsalted chicken broth
- 1/2 tablespoon kosher salt
- 1 1/2 tablespoons chopped fresh oregano
- 24 cooked chicken meatballs
- 4 cups of baby spinach
- 1/4 cup grated Parmesan cheese.
The Preparation of the Minestra Mariata
Step 1 In a large pot, heat one tablespoon of oil to medium-high heat. Add the carrot, onion, celery, and garlic. Cook while stirring occasionally for four to five minutes, until the onion is translucent.
Step 2 Add the broth and heat until boiling. Add the oregano, orzo, and salt, then cover the pot and simmer for nine minutes.
Step 3 Stir in the spinach and meatballs, and cook for another two to four minutes, or until the spinach is wilted.
Step 4 Serve sprinkled with cheese and drizzled with the remaining three tablespoons of oil.