Spicy Italian Wedding Soup

It's a spicy meatabolll!

It’s a spicy meatabolll!

 

“Only the pure in heart can make a good soup” Ludwig Van Beethoven

I’m positive that my friends and family would never refer to me as “pure of heart” BUT I’d like to think they would enjoy my soup just as well.

The hubsters and I were working outside last night, building what will eventually be a future blog post. It was cooooollllllllld and nothing warms the cockles of your soul better than some spicy soup, and this soup was SPICY! I used a combination of turkey and Italian sausage to add some character to the meatballs without added fat. You can use any mix of meats you like, or just one. That’s the best part about homemade :)

Wedding soup is actually a mistranslation of “minestra maritata” which means “married soup”. This term was meant to refer to how well meat and greens go together. I agree 100%. Aside from being light yet filling and satisfying it’s also wonderfully healthy.

Zuppa Maritata All’ Arrabbiata
Yield: 20 meatballs will serve 6-8 people
Prep time: 30 min
Cook time: 15 min

For the Meat Balls:

  • 1 lb spicy Italian sausage, casings removed
  • 1/4 lb ground Turkey
  • 1/2 cup bread crumbs (I used panko)
  • 1 egg

For the Zuppa (soup)

  • 12 cups chicken stock
  • 1/2 cup white wine (I used chardonnay)
  • 1/2 cup (dry) Stelline (star pasta but any small pasta, like orzo will do)
  • 1 small yellow onion, diced
  • 4 medium carrots, diced
  • 4 cups kale, chopped
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons dried red pepper flakes
  • 2 garlic cloves, diced
  • 1 bay leaf
  • 1 Tablespoon olive oil
  • Salt and Pepper to taste
  1. Start your pot with your stock and bay leaf.
  2. While the stock is coming to a boil, start making your meatballs. Combine the ground turkey, spicy Italian sausage, bread crumbs and egg in a bowl. Form small to medium meatballs, you should be able to get about 20 out of the mixture. Place meatballs on a tray, cover and refrigerate.
  3. Dice the onions, carrots and garlic. Chop the kale.
  4. Once the broth has come to a boil add the onion, carrots, garlic, oregano, basil and red pepper cook for about 5 min.
  5. Add the previously made meatballs, pasta and white wine to the pot. Allow to boil until meatballs are no longer pink in the center about 8-10 min. Pasta should be done in this time as well.
  6. Add the kale. Allow to cook until the kale has wilted about 1-2 min. Taste for seasoning.

Stay Warm and Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>