Zuppa Maritata, a Misinterpreted Italian Wedding Soup #SundayFunday #FoodieReads

This was a delicious post-ride lunch. I made a pot after reading A Vintage Vacation by Maddie Please. And I made it for this week's Sunday Funday event that is hosted by Wendy of A Day in the Life on the Farm. She invited us: "I think almost every country/culture has a version of meatballs. What is your favorite? Please share a meatball recipe with us."

Stacy of Food Lust People Love, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. I already mentioned that Wendy is hosting this week. Here is the line-up of the recipes from the group...

• Bacon Cheeseburger Stuffed Meatballs by Amy's Cooking Adventures

• Coconut-Ginger Turkey Meatballs by Karen's Kitchen Stories

• Fresh Tuna Meatballs with Creamy Avocado Dip by Food Lust People Love

• Keto Pan Fried Pork Meatballs by Sneha's Recipe

• Swedish Meatballs by A Day in the Life on the Farm

• Zuppa Maritata, a Misinterpreted Italian Wedding Soup by Culinary Cam (you're here)

I already mentioned that a book - A Vintage Vacation by Maddie Please - inspired this post.

On the Page

This was a predictable albeit cute novel. Clover Harrington is living la dolce vita and if you follow me with any regularity, you know that I will read anything set in Italy. Clover has been downsized from her career in the corporate world and abandoned by her boyfriend for a golfing weekend. Clover heads to the Italian lakes to stay with her cousin at Zoe's taverna.

Then Clover's eighty-year-old mother, Eleanor, shows up and begins to out-party her sixty-one-year-old daughter. In the end Clover decides to let go of her mortification and join in the fun and games.

As with most books set in Italy, there was plenty of food on the pages.

"'I’m fine. What are we eating? It smells delicious.' Paulo put a long wooden board out in the middle of the table, filled with cold meats, piles of olives and chunks of cheese plus a rustic-looking loaf. Then he ladled soup into some bowls. 'Pasta and bean soup,' he said. 'The best thing for a broken heart. Zoe has told me what has happened.' 'Oh, my heart is not broken,' I said firmly with a little laugh. 'Contusa, then,' he said. 'Bruised'" (pg. 54).

"A devastatingly handsome young man served us with coffee in cardboard cups and next to him an equally attractive chap sold us bubbly, crunchy pastry shells which he filled with sweetened ricotta and chopped pistachios and covered with powdered sugar. 'Oh my god, this is so good,' I said, through a mouthful of exquisite calories. 'Why have I never had these before?' 'They are only worth having freshly made, and they have to have Marsala wine in them: that’s what makes them so great. And so sweet'" (pg. 115).

"Cosciotto di Agnello al forno con le patate – roast lamb with rosemary, garlic, lemon and olive oil, accompanied by potatoes and green beans. There will be pasta with a generous helping of truffle shavings (and you will appreciate those more than anyone, I think). Pasteriera napoletana – a wonderful Easter treat flavoured with orange flower water" (pg. 240).

But what sent me into the kitchen was this passage, from page 79.

You would call this 'Italian wedding soup': a perfect marriage between tiny little meatballs, acini de pepe pasta and parmesan. And these cheeses are from a place not far from here.

Zuppa Maritata, a Misinterpreted Italian Wedding Soup

Italian-Americans make what they call 'Wedding Soup' but the original soup, an ancient soup called Zuppa Maritata or Minestra Maritata doesn't actually translate to 'wedding soup'. It means 'married soup' as in a marriage of the meats and leafy greens that are the main ingredients.

This is a perfect example of cucina povera, which literally translates to 'poor kitchen.' This can be found in every single society on the globe and embraces making simple food with readily available, yet incredible ingredients! Think using every part of the animal. It is also a cuisine that doesn't require a lot of technique. Think long braises that peasants could put on the fire and let simmer all day while they work. This soup, however, is quick to make.

Ingredients

Meatballs

• 1 pound ground beef

• 1/3 cup gluten-free panko crumbs

• 1/3 cup heavy cream

• 2 eggs

• 1/2 teaspoon oregano

• 1 Tablespoon chopped fresh parsley

• salt and pepper

Soup

• olive oil

• 1 onion, peeled and diced

• 2 to 3 carrots, diced

• 3 to 4 celery ribs, diced

• 8 cups chicken broth

• 1 frisée, chopped into bite-sized pieces, approximately 2 cups (use escaroles, kale, or cabbage if you can't find frisée)

• 2 cups baby spinach or other soft greens

• 1/2 cup small pasta (Acini di Pepe or other small pasta, I used spaghetti broken into inch-long pieces)

• 2 bay leaves

• 1 cup grated Parmigiano Reggiano, divided

Procedure

Meatballs

In a large mixing bowl, place all of the ingredients. Mix together until just combined - not too much or the meatballs will be tough. Pinch off pieces of meat and form small meatballs. Set aside.

Soup

In a large soup pot, heat a splash of olive oil. Add in the onions, carrots, and celery. Cook until onions are softened and beginning to turn translucent. Pour in the stock and bring to a boil.

Drop in the meatballs one at a time so they don't stick together. Simmer for 5 to 6 minutes. Drop in the pasta and cook according to package directions. Add in the frisée and submerge until it wilts. Do the same with the spinach. Stir in 1/2 cup of grated cheese.

Ladle the soup into individual serving bowls. As a finishing touch, sprinkle with more grated Parmigiano cheese.

That's a wrap on my meatball offering for this week's #SundayFunday. The group will be back next week with copycat fast food restaurant recipes.

I am adding this to the March 2025 #FoodieReads Link-Up.