This Italian-American soup is made with chicken meatballs and vegetables, along with fregola sarda, a small round pasta which comes from Sardinia and is similar to Israeli couscous. The meatballs are made with ground chicken, breadcrumbs, parsley, parmesan, garlic and onion, and the soup itself is made with celery, carrot, baby spinach and chicken demi-glace (usually made with equal parts of veal stock and espagnole sauce, but you can buy it readymade since you only need a little for this recipe).
This soup actually got its name from a misunderstanding. In Italian it is called ‘minestra maritata’ which translates to mean ‘married soup’ not ‘wedding soup’ because it refers to the fact the meat and vegetables ‘marry together’ nicely and the flavors are good together, but switch the word marry for the word wed and, while the words might mean similar things to us, they do change the meaning of the soup name! The original recipe is prepared during the Christmas season in Italy and also in Spain, because it is hearty and warming.
Once you have prepared the meatballs, you can sauté some of the aromatic vegetables and then it is time to add the pasta demi-glace and water. The meatballs are cooked in the soup so they can soak up the lovely flavors. If you want to cut one meatball in half to check when they are done, that is a good idea. The spinach and parsley go into the soup right at the end because they simply need to wilt a little rather than cook, and then you can serve this with some extra parmesan on top if you like. Continue reading
This rich, warming soup boasts so much flavor, and the texture is nice too, with plenty of gnocchi and chicken in there to add interest, as well as an overall creamy finish. You will find potato gnocchi in the pasta aisle, the frozen food aisle, or in the Italian foods area of your grocery store, and you can choose from fresh or frozen, although we recommend the fresh kind for the best result. Use fresh basil and spinach too, because those add a nicer flavor than the frozen kind.
This soup is perfect for any season or occasion, but it is perhaps best during the cooler months when you want something to warm you up from the inside out. The soft, slightly chewy gnocchi, tender chicken and leafy spinach add such a nice texture, while the cream, broth and butter add a luxurious creaminess to the dish. Everything balances out really well and this is a top quality soup.
Making this is very straightforward. You need to sauté the vegetables and garlic, add the flour, broth and cream, and then the chicken, gnocchi and spinach. This soup is then ladled into serving bowls and you can scatter some shredded parmesan or romano cheese on top of each portion to finish it off perfectly. Although this could be served in small bowls as an appetizer, it is quite rich and hearty, which means it is better as an entrée, so serve it with crusty bread for lunch, or enjoy it as a comforting supper. Continue reading
- Homemade Italian Sausage and Spinach Calzone May 7, 2016
- Classic Italian Chicken Saltimbocca April 22, 2016
- Hunter Style Baked Italian Chicken Cacciatore April 6, 2016
- Wild Mushroom Boletus Italian Style Soup April 3, 2016
- Vegetarian Pasta Primavera with Fettuccine March 30, 2016
- Roman Style Saltimbocca Alla Romana with Polenta March 25, 2016
- Classic Italian Dishes – Parmigiana Eggplant March 25, 2016
- Authentic Vegetarian Italian Asparagus Risotto March 23, 2016
- Rotisserie Chicken and Vegetable Risotto March 19, 2016
- Citrus Feta Cheese Risotto with Spinach March 18, 2016
- One of the Best Vegetarian Lasagna Recipes with Ricotta Cheese (404460 Views)
- Home (142041 Views)
- Best Pizza Sauce for Home Made Pizza (64820 Views)
- Crispy Chicken Milanese with Herb (27739 Views)
- Authentic Clams Oreganata (20421 Views)
- The Best Bechamel in the World (14865 Views)
- Authentic Old World Italian Pizza Dough Recipe (13701 Views)
- Lasagna Rollups in the Slow Cooker (11781 Views)
- Just How Far Ahead Can I Make Lasagna (11329 Views)
- Classic Lasagna with Creamy Bechamel Sauce (11326 Views)