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11/18/2025

Minestra Maritata-Wedding Soup
This recipe uses the Italian classic pasta shape, Acini de Pepe and if you can’t find it use any small pasta. The word wedding in the name of this soup refers to the marriage of meat and greens. I’m using spinach but escarole or you favorite green is fine to substitute.

THE BROTH-
•2-quarts chicken stock
•1-cup water
•1/2-onion chopped
•4-cloves of garlic minced
•1-carrot chopped in small pieces
•1-celery stalk chopped
•10-ounces spinach chopped
•1-egg
•1/4-cup grated Romano cheese
•1-cup of dry Acini de Pepe or
small pasta of your choice

THE MEATBALLS-
•1-egg
•2-cloves clove garlic minced
•1/4-cup onion minced
•1-teaspoon salt
•1/2-cup grated Pecorino Romano
•1/4-cup minced parsley
•1/2-lb ground beef
•1/2-lb ground pork

MEATBALLS-
1-Mix all the meatball ingredients in a large bowl and form tiny soup size meatballs, you can use a spoon to scoop out the meat.
2-Place the meatballs on a baking sheet and cook at 350 for 10 minutes.
3-Remove and set aside until soup is almost done.

Soup-
1-In a large stock pot add the broth, water and all the broth ingredients except the egg, Romano cheese and spinach.
2-Simmer for 30 minutes
3-Mix together 1 egg and 1/4 cup Romano cheese add this mixture slowly to soup while whisking soup. 4-Add the chopped spinach.
5-Place cooked meatballs into the soup and simmer for 15 minutes longer.

PASTA-
Cook the pasta, strain and put in the soup. Serve with grated cheese and a drizzle of extra virgin olive oil.
❤️Daniel Mancini