Italian Wedding Soup (Minestra Maritata)

"Do not be afraid of simplicity" Marcel Boulestin

Buon giorno, followers!
Minestra maritata, a.k.a. Italian wedding soup... This is my first recipe request of 2012 and it comes from my new sister-in-law Crystal!
This simple soup is considered peasant's food that has most likely been enjoyed since Roman times. The name itself 'wedding soup' and the perception of this hearty dish being served at Italian weddings is purely a matter of mistranslation. The literal meaning of the soup is the 'marriage' of the complementary flavours of the leafy greens and savoury meat. And what helps this 'marriage' work is a little Parmigiano Reggiano. The Mill Street Cheese Market in Georgetown is where I picked up the cheese for the soup. Having real Parmigiano Reggiano makes a world of difference and to make sure your cheese is legit, just look at the rind. You see, the name will be stamped right into it!
Now, upon research I have found that there are endless variations of this soup. So, considering that this recipe is for Crystal (a busy working Mum of two), I have decided to make my version quick and easy to suit her lifestyle. Yet not overlooking flavour, of course!

Simple and Tasty Recipe:

Italian Wedding Soup (Minestra Maritata)
(serves 4 to 6)

Meatballs:

250 gr (1/2 lb) ground chicken or pork
1/2 onion, finely chopped
1 clove garlic, finely chopped
2 tbsp Parmigiano Reggiano cheese, grated
Pinch sea salt and fresh ground pepper

Soup:

1 tbsp olive oil
1/2 onion, finely chopped
2 clove garlic, finely chopped
6 cups chicken or vegetable stock (preferably homemade), low in sodium
1/2 cup ancini di pepe pasta or orzo pasta
175gr fresh spinach, chopped or frozen chopped spinach (thawed and drained)
Sea salt and fresh ground pepper to taste
Parmigiano Regianno cheese, grated for garnish

Make the meatballs by combining all of the ingredients in a bowl. Remove about a teaspoon's worth and fry it until cooked. Taste and adjust the seasoning. Using measuring spoons, make either about 40 1tsp meatballs or about 15 1tbsp meatballs. Place on a tray or plate, not touching and refrigerate until needed.
In a medium pot, add the oil and heat on medium low. Add in the onions and garlic and fry until soft, 4 to 5 mins. Stir frequently and do not brown. Pour in the stock, turn up to medium high and simmer for 5 mins. Stir in the pasta and pop in one meatball at a time to avoid sticking together. Simmer for about 6 mins, stirring occasionally. Stir in the spinach and simmer for 2 to 3 mins more. Taste, adjust the seasoning, serve immediately and garnish with grated Parmigiano Reggiano. Heck, leave the cheese on the dining table for your guests to help themselves to a little more! Buon appetito!

With so many versions of this soup out there, please use my recipe as a guideline and get creative! Instead of spinach, try escarole, rapini, kale or chard (just remember to adjust the cooking times). Use your own meatball recipe or try using hot or mild Italian sausages instead. Believe me, you can't go wrong!
Well followers, it's that time to say good bye until next week. And just to keep you all in the loop, I will be helping my Uncle Jeff bottle up the homebrew I watched him make two weeks ago. How fun! Bye for now!