Entrée: Italy – Minestra Maritata (Italian Wedding Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

1 lb (450 g) ground pork
1 / 4 cup (30 g) breadcrumbs
1 / 4 cup (25 g) grated Parmesan cheese
1 egg
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
8 cups (1.9 L) chicken broth
1 cup (100 g) small pasta (like acini di pepe or orzo)
3 cups (90 g) fresh spinach
Salt and pepper to taste

Instructions

1. In a bowl, combine ground pork, breadcrumbs, Parmesan cheese, egg, parsley, salt, and pepper. Mix well and form into small meatballs.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, then remove them from the pot and set aside.
3. In the same pot, add onion, carrots, and celery. Sauté until vegetables are tender.
4. Pour in chicken broth and bring to a boil. Add the pasta and cook halfway, according to package instructions.
5. Return the meatballs to the pot and simmer until cooked through. Stir in spinach until wilted. Adjust seasoning with salt and pepper, and serve hot.

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