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Minestra Maritata
Italian Wedding Soup
1/2 LB ground beef
1/2 LB ground pork or turkey
1/4 C breadcrumbs
1 egg
1 TBS parsley, finely chopped
1/2 clove garlic, minced
1/2 tsp. paprika
Salt & black pepper to taste
4 C chicken broth
2 C spinach, chopped
1/4 C Pecorino Romano cheese, grated
Combine the ground meat, breadcrumbs, egg, parsley, minced garlic, salt and black pepper in a bowl. Mix well with a fork. Using hands, form mixture into tiny meat balls. Place the meatballs on a greased baking sheet and bake for about twenty-five minutes at 350-degrees F or until browned. About ten minutes before serving, bring chicken broth to a boil in a large cooking pot; add the spinach and cook until tender. Add baked meatballs and return soup to a simmer. Stir in Pecorino cheese and serve.
*Recipe source: Claudia Kroll.
*Italian Wedding Soup image (C) Stu Spivack (2006). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
History: Wedding Soup or Italian Wedding Soup is an Italian-American dish consisting of green vegetables and meat. It is popular in the USA, especially in Youngstown, Ohio, and Pittsburgh, Pennsylvania, where it is a staple in many local restaurants. The term "wedding soup" is a mistranslation of the Italian language minestra maritata, which is a reference to the fact that green vegetables and meats go well together. Some form of minestra maritata was popular in Toledo before pasta became affordable for most Spaniards. The modern wedding soup is lighter than the old Spanish form, which contained more meats than modern Italian-American versions. [Data Source: Wikipedia].
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