Zuppa Maritata

Wedding Soup

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 Tbsp 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)

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.





"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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