Minestra Maritata Italian Wedding (Print-Friendly Version)
Savor a comforting bowl with tender meatballs, leafy greens, and pasta gently simmered in savory broth.
# What You'll Need:
→ Meatballs
01 -
250 g ground beef
02 -
250 g ground pork
03 -
50 g fresh breadcrumbs
04 -
30 g grated Parmesan cheese
05 -
1 large egg
06 -
2 cloves garlic, finely minced
07 -
2 tbsp fresh parsley, finely chopped
08 -
3 g fine sea salt
09 -
1 g freshly ground black pepper
→ Soup Base
10 -
30 ml extra virgin olive oil
11 -
1 medium onion, finely diced
12 -
2 medium carrots, diced
13 -
2 celery stalks, diced
14 -
1.5 litres chicken broth, low sodium
15 -
100 g acini di pepe or orzo pasta
16 -
150 g fresh spinach, roughly chopped
17 -
Salt, as needed
18 -
Black pepper, as needed
19 -
30 g grated Parmesan cheese, for garnishing
# How to Make It:
01 -
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, salt, and pepper. Mix thoroughly until homogeneous.
02 -
Form the mixture into small meatballs approximately 2.5 cm in diameter. Heat olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides. Remove and set aside.
03 -
In the same pot, add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
04 -
Pour in chicken broth and bring to a gentle simmer. Add acini di pepe or orzo, cooking according to package instructions until al dente.
05 -
Return browned meatballs to the pot along with chopped spinach. Simmer gently until meatballs are cooked through and spinach is wilted, about 10 minutes.
06 -
Taste soup and adjust salt and pepper as needed. Ladle into bowls and garnish each serving with grated Parmesan.
# Additional Tips:
01 -
For a lighter soup, substitute ground chicken or turkey for the pork and beef. Kale or escarole may be used in place of spinach.