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Zuppa di nozze Italian / minestra maritata Soup Italian

This recipe participated in the contest Laube "Make good use!" I did not think would give me time to submit two recipes but last weekend I made this soup for outputting a homemade chicken broth that screamed for an immediate and subsequent use seemed to fit the contest.

This dish I have translated as maridada soup because it is called in Italian in several ways depending on where it is prepared. Varies not only the name but also the ingredients, especially the vegetables used, but the basic idea is the "marriage" consists of meat and vegetables in the soup. It is not, as might think, a typical soup of a wedding banquet, is a humble dish but actually no less exquisite.

today is more popular in the U.S., where it is called "Italian Wedding soup" and has become very popular thanks to the Italian restaurants, especially Naples, which have created there a distinctive cuisine, not quite Italian but very Mediterranean and sometimes adapted to local tastes with dishes archiconocidos as "fazool pasta" (pasta e fagioli, a pasta soup with white beans) or pizza pie (which in Italy today is still called pie rustica ie, a salt cake whose base is pizza dough)

Without further ado, the recipe for this wonder we warms the soul and the tummy in these days of cold.

Ingredients:

3 carrots

1 onion

2 cloves garlic

2 quarts chicken stock

500 grams of minced meat (half beef, half pork)

A few leaves of spinach (I did not find large fresh spinach, so I bought baby)

450 g of small pasta (a lack of a more suitable one I used stars)

1 egg

Breadcrumbs

black pepper

Sal

AOVE

Parmesan

Preparation:

AOVE Fry in carrot, onion and garlic, all finely chopped and a pinch of salt. When tender, add the broth, bouquet garni (rosemary, thyme, sage and bay leaves) and cook for 45 minutes (8-10 in pressure cooker) to withdraw a cup of broth (for us if soup is too thick) and grind vegetables along with broth. We should be very light cream, almost translucent. If not, we add broth aside for this purpose. We tested salt and set aside.

With the meat, salt, pepper, egg and bread crumbs dumplings formed small as 1.5 cm in diameter, and brown them in hot oil. Reserve.

Sauté the spinach in a pan with oil until very tender.

Cook the pasta separately until al dente.

We add the meatballs to soup and spinach and boil all together over low heat for 15 minutes.

Serve very hot, add the cooked pasta on a plate and sprinkle with grated Parmesan.

great weekend everyone!