Italian Wedding Soup

This came to me via e-mail. I thought it looked really good because it didn't have a lot of extra "stuff" in it. It had the basics, plus lamb.

What I love about this recipe is it's simplicity. The steps are simple, and straightforward. Those who are recipe challenged I don't think would have an issue with this recipe.

If you are a garlic lover, feel free to add more garlic. I am looking forward to trying this soup myself!

Minestra Maritata or Italian Wedding Soup, really has nothing to do with a wedding. The name is mistranslation. To say two things go well together in Italian, you can say si sposono bene (they're well married) or, in the southern parts of Italy, that they're maritati, i.e. married.

Again, while I haven't tried this, I am told that the meshing of greens and meat in a clear broth works for this dish, and because the go together so well it deserves to be called maritata, however no one is married to enjoy this soup.

1 small clove garlic
Coarse salt and freshly ground black pepper
1/2 lb ground lamb
1 TBSP coarsely chopped parsley
12 cups Chicken stock, skimmed of all fat
1 whole skinless chicken breast
2 skinless chicken thighs
1/2 cup pastina pasta
3 cups mixed bitter greens (arugula & watercress) or spinach Parmesan-Reggiano shavings, for garnish

1. Mash the garlic into a paste with about 1 teaspoon salt. In a medium bowl, combine lamb, garlic paste, and parsley. Season with salt and pepper. Form into 1-inch meatballs, each weighing about 1/3 ounce.
2. In a medium stockpot, bring stock to a boil. Add chicken, and simmer until cooked through, 15 to 20 minutes. Remove chicken from stock, and when cool enough to handle, tear meat into bite-size pieces; discard bones. Measure 1 1/2 cups mixed white and dark meat, and set aside. Reserve remaining chicken for another use.
3. Toast pastina in a medium skillet over medium heat until golden, shaking pan occasionally, about 5 minutes. Add pastina to stock, and return to a simmer. Reduce heat, and cook until tender, about 10 minutes. Add meatballs and chicken pieces, and simmer until meatballs are cooked through, about 5 minutes.
4. Divide the greens among soup plates. Ladle soup over greens. Sprinkle with salt and pepper; top with Parmigiano-Reggiano shavings.

Serve immediately

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