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ITALIAN WEDDING SOUP
 Italian Wedding Soup is known as "Ministra Maritata." Maritata translates as marriage and historians believe that marriage referred to the ingredients mixed together (minestrone and meatballs), not the soup being served at marriages. This is a delicious soup and is very hearty. All that is needed is some fresh bread and you have a wonderful meal. The Meatballs 1 pound of lean ground beef 1 lg. egg 1/4 c. bread crumbs 1 1/2 tsp. minced garlic 2 T. fresh chopped parsley 3 T. grated Parmesan cheese Salt and pepper to taste Preheat oven to 350 degrees F. Combine all of the above ingredients thoroughly, but avoid over-mixing. Form meat mixture into bite sized balls about 1 to 1 1/4 inches and place on a non-stick baking sheet. Bake for 20-25 minutes, or until they are golden brown and firm all the way through. The Soup 2 T. olive oil 1 lg. yellow onion, diced 1 c. carrots, cut into 1/4-inch pieces 3/4 c. celery, cut into 1/4 inch pieces 10 c. homemade chicken stock 1/2 c. dry white wine 1 c. small pasta 4 c. of bite-sized, washed, fresh spinach leaves Parmesan cheese to taste Heat a large soup or stock pot over medium heat. Add the olive oil, onion, carrots and celery and saute until softened, but do not brown them, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta and cook for 6 to 8 minutes, until the pasta is tender. Add the meatballs and simmer for 2 minutes. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute or until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with grated Parmesan. Serve with big chunks of bread.  related searches : Italian
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