Italian Wedding Soup (Minestra Maritata)

 

 

     Italian Wedding Soup has nothing to do with weddings or any kind of celebration. The literal translation, Minestra Maritata, means soup that is married together. Basically it just means the ingredients "wed" well together into a delicious warming and hearty soup with the best flavors.

 

Ingredients:

 

• l/2 lb ground beef
• 1/2 lb ground Italian sausage
• 1 egg
• 1/2 cup bread crumbs
• 1/4 cup parsley
• 1/2 cup shredded mozzarella or Romano
• Salt/pepper
•  
• 24 oz chicken stock
• 1/ carrot chopped
• 1 stalk celery chopped
• 1/2 white onion chopped
• 1 bunch greens, (I use escarole, kale, chard)
• 1 cup orzo or acine di pepe

 

1. Combine ground beef, sausage, egg, bread crumbs, parsley, shredded cheese and salt and pepper. Form into small meatballs.
2. In 350 degree oven bake on baking sheet for 30 minutes.
3. Meanwhile in a large stock pot drizzle some olive oil and saute the onion, carrots, and celery.
4. Mix in torn greens and saute until wilted.
5. Pour in the chicken stock and bring to a simmer.
6. Toss in the meatballs and continue to simmer for about 20 minutes.
7. 10 minutes before serving stir in the pasta of choice such as orzo or acine di pepe.

 

This soup's flavors are the perfect meal for not only a cold winters night but anytime of the year.

 

Prep Time: 15 minutes
Cook Time: 30 plus 30-40
Serves: 4+

 

 

 

Turkish Kafta Soup

 

 

     Another recipe in the spirit of DNA results. My first attempt at a Turkish dish. This was such a filling soup. Very similar to some Italian soups, of course with the meatballs, but you can see where Italian's were influenced by the migration of spices and people from the Turkish region. Turkish Kafta Soup.

 

Ingredients:

• 1 lb ground lamb
• 1/2 white onion grated
• Parsley
• Chili Flakes
• 1/2 cup uncooked rice
• 1/2 tsp allspice

• 1/2 white onion diced
• 2 carrots chopped
• 1 potato cubed
• 6 oz tomato paste
• 32 oz beef stock
• 16 oz water
• 1 tsp oregano
• 1 tsp chili flakes
• 1 tsp cumin

1. Preheat oven to 350 degrees.


2. In large bowl combine ground lamb, grated onion, parsley, chili flakes, rice, and allspice. Roll up into large meatballs and place on baking sheet. Bake in oven for roughly 15 minutes.


3. In a large pot over medium high heat, drizzle some olive oil. Saute onion, carrots, and potato for about 5 minutes.


4. Mix in the tomato paste. Pour in the beef stock and water.


5. Stir in the oregano, chili flakes, and cumin. Bring to a simmer.


6. Remove Kafta from the oven and carefully drop into the soup pot. Simmer for about 20 minutes.

 

This soup was delicious. There was heat from the chili flakes. The combination of the flavors from the allspice, cumin and oregano added a special addition to this hearty soup.

 

Prep Time: 15 minutes
Cook Time: 35-40
Serves: 4+

 

 

Hand Cut Tagliatelle With Steak And Mushroom Sauce

     Was craving a new pasta creation that would knock my socks off. Came up with this one just wondering around my kitchen and rummaging through my fridge. This was an amazing fulfilling pasta dish. Tagliatelle With Steak And Mushroom Sauce.

Ingredients:

• 1 small beef roast cut into thin strips
• 1 cup diced mushrooms of choice
• 1/2 small white onion diced
• 1 clove garlic chopped
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 tbs tomato paste
• 1/2 cup diced parsley
• 1/3 cup grated Romano cheese
• 4 eggs
• 16 tbs flour

1. Combine the eggs and flour in a large bowl and kneed into a ball. Set in refrigerator for at least an hour wrapped in foil.

2. When ready take out and place on floured surface. Cut into 2 equal parts and roll out flat to the thickness you would like your noodle to be. Carefully flour both sides of the rolled out dough. Fold up, or roll up into a log and slice your noodles off. (Refer to picture below). Sit aside to cook in boiling water.

3. Meanwhile In a large saute pan drizzle a little olive oil and brown your cut strips of beef. Remove and place on a plate.

4. In same pan, saute your mushrooms, onion and garlic until fragrant. Pour in white wine to deglaze.

5. Toss back in the beef and add in tomato paste and stir around.

6. Pour in cream and diced parsley and bring to a low simmer. Mix in the Romano cheese, cover and simmer for about 10 minutes stirring regularly.

7. Cook pasta in boiling water and stir into beef sauce.

This was a great creation full of flavor. Give it a try!

Prep Time: 15-20 minutes
Cook Time: 15-20
Serves: 2+