Hearty Wedding Soup – Minestra Maritata

Hearty Wedding Soup-Minestra Maritata is traditionally served in Italian homes during the holidays; such as Christmas, New Years, and even Easter. It’s the delicious combination of meats, vegetables, and broth is how it become known as “Minestra Maritata”; which lightly translates in Italian, to a marriage of meat and veggie.

My recipe today for Hearty Minestra Maritata – Wedding Soup combines nutrient-rich kale, endive, carrots, celery, onions, garlic, quality pork, sausage, chicken, Italian Sponges or Croutons, homemade broth, and the perfect  blend of Italian herbs and seasoning to make this a hearty Wedding Soup you won’t soon forget.

Minestra Maritata - Wedding SoupTraditionally Wedding Soup was served on December 26th;  on La Festa di Santo Stefano or St. Stephen’s Day, which celebrates the announcement of the birth of Jesus and the arrival of the Three Wise Men.La Festa di Santo Stefano is considered a public holiday in Italy; Italian festivities of the holiday usually extend to the January, which is La Festa dell’Epifania.

Over the years, I have tried many types of greens in my Minestra Maritata – Wedding Soup such as endive, escarole, kale, and spinach. I have found that my favorite greens to use are definitely endive and kale. It just seems the leaves hold up extremely well using endive or kale well in the soup.

I’m not a huge fan of restaurant-style Wedding Soup; as it just never tastes or looks as appetizing as I would like it to be. The flavor always seems a bit off with the broth; almost commercialized tasting or something. I also like adding sliced carrots, celery, garlic, and onions to my broth which I notice most of the establishments omit the extra flavor. Those bright orange carrots and green celery make even more of a perfect marriage between the meat and veggies to me, the perfect broth is the bonus outcome of adding those ingredients.

Hearty Wedding Soup-Minestra Maritata is traditionally served in Italian homes during the holidays; such as Christmas, New Years, and even Easter. It’s the delicious combination of meats, vegetables, and broth is how it become known as “Minestra Maritata”; which lightly translates in Italian, to a marriage of meat and veggie.

I was hoping to get this blog post up earlier for you all, apparently, I was slacking a little too much during the Christmas Holidays. I hope you will enjoy the recipe for New Years; to cleanse the body of all those wonderful meals consumed with family and friends during your holiday.

Have a Happy and Blessed New Year, friends!

Minestra Maritata – Wedding Soup

For the Italian sponges/homemade croutons:

  • 1/2 cup  of all-purpose flour
  • 1/2  cup of seasoned bread crumbs
  • 1 and 1/2 teaspoons of baking powder
  • 1 teaspoon of garlic powder
  • a dash of kosher salt
  • a pinch, of coarsely ground black pepper
  • 12 large eggs, lightly beaten
  • 1 cup fresh-grated Romano cheese
  • 2 tablespoons of fresh chopped parsley

Directions for Italian Sponges

  1. Preheat the oven to 375 degrees.
  2. Grease a 15 1/2-by-10 1/2-by-1-inch baking sheet. Set aside.
  3. In a mixing bowl, combine the flour, seasoned bread crumbs, baking powder, kosher salt, coarse black pepper
  4. Next, add the 12 eggs to flour and breadcrumb mixture; beat on the low speed with an electric hand mixer until smooth.
  5. Stir in the cheese and parsley and pour into the prepared pan.
  6. Bake in the center of the oven 12 to 14  minutes or until set and lightly browned.
  7. Let cool, then cut into 1-inch squares. Reserve till later.
  8. Makes 12 servings

For the meatballs:

  • 1 pound of quality sweet Italian sausage, casings removed
  • 1/2 of a pound of veal or extra lean beef
  • 2/3 cup fresh seasoned breadcrumbs
  • 2 cloves of garlic pressed
  • 1/4 of a cup of chopped fresh parsley leaves
  • 3/4 of a cup freshly grated Pecorino Romano
  • 3 tablespoons of  evaporated milk
  • 1 extra-large egg, lightly beaten
  • pinch of red pepper flakes, optional
  • Kosher salt to own taste
  • freshly ground black pepper to own taste

For the Soup:

  • 2 tablespoons of unsalted butter
  • 1 large onion, chopped
  • 3 cloves of garlic minced
  • 3 carrots sliced thinly
  • 1 rib of celery sliced thinly
  • 10 cups chicken or vegetable stock
  • 2 cups of water
  • 1/2 cup dry white table wine
  • 1 recipe for meatballs
  • 2–6-ounce Chicken breasts precooked and diced
  • 1 recipe for Italian sponges/croutons
  • 24-ounces  of fresh kale washed and trimmed
  • 12-ounces of fresh endive washed and trimmed
  • 2 tablespoons of chopped fresh basil
  • 2 tablespoon chopped fresh parsley
  • Kosher salt to own taste
  • freshly ground black pepper to own taste
  • 8-ounces of ditalini cooked
  • Parmesan cheese to serve
  • sharp provolone cheese cubed to serve

DIRECTIONS

  1. Preheat the oven to 350 degrees F.
  2. For the meatballs, place the ground veal, Italian sweet sausage, bread crumbs, garlic, parsley, Pecorino Romano cheese, milk, egg, a pinch of pepper flakes,  salt, and pepper in a bowl and combine gently with a fork.
  3. With a teaspoon, drop 1/2 inch meatballs in hand lightly roll, and then place on a sheet pan lined with parchment paper.
  4. Bake for 25 minutes, until cooked through and lightly browned. Set aside.
  5. In the meantime, heat the unsalted butter over medium-low heat in a large heavy-bottomed soup pot. Add the onion, garlic, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock or vegetable broth, water and white tables wine and bring to a light boil.
  6. Reduce the heat low and cook for about 6 to 8 minutes.
  7. Add the baked meatballs and diced chicken to the soup and simmer for 10 minutes.
  8. Add fresh parsley and basil, then kosher salt and pepper to own taste.
  9. Stir in the fresh kale and endive cook 5-6  minutes until the leaves are just wilted.
  10. Add cooked ditalini to soup, stir, let sit for 2 minutes.
  11. Ladle into soup bowls and sprinkle each serving with grated Parmesan, add the desired amount of cubed sharp provolone, and Italian sponges to each bowl.

© Heidy L. McCallum and The McCallum’s Shamrock Patch,2015-2014*2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

My recipe today for Hearty Minestra Maritata - Wedding Soup combines nutrient-rich kale, endive, carrots, celery, onions, garlic, quality pork, sausage, chicken, Italian Sponges or Croutons, homemade broth, and the perfect blend of Italian herbs and seasoning to make this a hearty Wedding Soup you won't soon forget.

 

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6 comments

  1. […] I’m not a huge fan of restaurant-style Wedding Soup; as it just never tastes or looks as appetizing as I would like it to be. The flavor always seems a bit off with the broth; almost commercialized tasting or something. I also like adding sliced carrots, celery, garlic, and onions to my broth which I notice most of the establishments omit the extra flavor. Those bright orange carrots and green celery make even more of a perfect marriage between the meat and veggies to me, the perfect broth is the bonus outcome of adding these ingredients. Continue –> […]

    Like

  2. […] I’m not a huge fan of restaurant-style Wedding Soup; as it just never tastes or looks as appetizing as I would like it to be. The flavor always seems a bit off with the broth; almost commercialized tasting or something. I also like adding sliced carrots, celery, garlic, and onions to my broth which I notice most of the establishments omit the extra flavor. Those bright orange carrots and green celery make even more of a perfect marriage between the meat and veggies to me, the perfect broth is the bonus outcome of adding these ingredients. Continue –> […]

    Like

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