Gulf Gourmet

Italian Wedding Soup
by Carmelo Mangiafico

Many people think this soup is served after the happy nuptials at an Italian wedding, but minestra maritata (married soup) has more to do with the marriage of flavors between the greens and the meats. It is meant to be a meal in itself served with crusty Italian bread.

Pictured here, with recipe below, is the version served at Angelo’s Italian Market in Venice. The combination of meats and greens works well and deserves to be called maritata - even if there isn’t a wedding.

ANGELO’S WEDDING SOUP RECIPE

Ingredients:
1/2 lb. whole chicken
1 cup chopped celery
1 cup carrots (scrubbed and chopped)
1 chopped Spanish onion
1/2 gallon water
2 tablespoons black pepper
3 tablespoons salt
1 cube chicken bouillon
1 lb. acini di pepel (or any small pasta like orzo)
8 oz. fresh spinach or escarole (washed, trimmed and chopped)

Meatballs
1 lb. lean ground beef
1 egg
1/2 cup fresh bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper

Directions:

Combine meatball ingredients and form into tiny balls, about 1/2 inch in diameter.

Bring water to a slow boil in a stockpot. Add chicken bouillon.

In a large skillet over moderate heat, sauté chopped onion, celery, carrots, and meatballs in olive oil. Add chicken. Pour mixture into the stockpot and simmer at medium heat for one hour. Remove chicken from pot and tear into pieces. Add salt, pepper, spinach, pasta, meatballs and chicken then cook for 15 minutes.

Serve with crusty bread, and, if you like, a sprinkle of some good Parmesan cheese.

Visit Angelo’s Italian Market
in their new location at
850 Pinebrook Road
in the Pinebrook Plaza,
Venice, FL or contact them at 941-484-6864.

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