ITALIAN WEDDING SOUP!!!


I’ve been to many Italian weddings in my life and I have NEVER been served this soup! So how did this name come about? That was the exact conversation my Sister- in- law Jennie and I had on the phone the other day. So I decided to do a tiny bit of research and came up with this… Somewhere along the way, the name Minestra Maritata got mis-translated.
The literal translation is “married soup” which in this case, refers to the ingredients, which are a perfect “marriage” of the meat and greens in the soup.

That sounds logical, doesn’t it? If any of you have a little trivia on Italian Wedding Soup, I would love to hear about it. Now on with the recipe!!

First of all I want to say, that there are many, many variations of this soup, I just prefer a little more color, so I add some tomatoes and carrot to mine.

INGREDIENTS

Your favorite Italian meat balls with lots of Romano cheese in them and made tiny, of course
About 6 cups of low sodium chicken broth
1 onion
1 big carrot or 2
1 cup of orzo pasta
2 garlic cloves (crushed)
2 cups of kale, escarole, or chard (shredded) more if you want!
1 small can of diced tomatoes
Salt and pepper


Get your nice heavy soup pan out, then take the garlic, carrot, onion, and saute in a little butter.
Next throw in broth and tomatoes.
I like my broth clear so I don’t put the uncooked meatballs right in my soup pot just yet. I separately put them in another pan with some extra broth and softly cook them, so this way there is no foam in my soup. When they are mostly cooked through I scoop them out with a slotted spoon and put them right into the big pot! The result is a nice clear broth!
After it’s been simmering for a while, I throw in my greens, which in this case was chard, and my 1 cup of orzo.
Also, if you have any leftover rinds of Romano or Parm, this would be an excellent time to use them.

Buon appetito!!!!!

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BLACK RASPBERRY POLENTA MUFFINS W/ LEMON GLAZE !!

One day while shopping at Trader Joes (one of my favorite stores) I discovered a new product they had, frozen Black Raspberries! They looked so good! So big and plump with a deep purple color. Of course I had to buy them! So I did, and tucked them away in my freezer, till today! I like making muffins because its a controlled sweet, I mean you take one and thats it! (yeah right) Anyway I thought the polenta batter would hold up nice with those big berries, and it did!

INGREDIENTS
1 1/2 cups of flour
1/2 cups of polenta
2t. baking powder
pinch of salt
1/2 cup of sugar
2 eggs
2/3 cup of milk
1/3 cup oil (canola)
orange zest & 1t. vanilla
1 1/2 cups of Black raspberries ( or any other berries)
Simply mix up the wet ingredients first, then stir in the dry ingredients to that, then fold in berries. Bake at 350 for about 2o to 25 min. You want them a dark golden brown.
LEMON GLAZE
Mix powdered sugar,with a squeeze of fresh lemon and the zest, with a little water till a nice consistency. Glaze over warm muffins
Hope you get to try them!!

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"ITALIAN STYLE" POT ROAST!!!

POT ROAST!! What a great comfort food! So rich in flavor. A one pan wonder!! 3 1/2 hours to do whatever you want! I love meals like this! This is good to make on a lazy sunday afternoon.

WHAT YOU WILL NEED:
3 or 4lb. chuck roast

Lots of garlic

Fresh rosemary and thyme

1 whole onion

Canned diced tomatoes ( I like fire roasted) about 15oz

2/3rds of a bottle of good red wine

1 1/2 cups of beef stock

Stud the beef with garlic slices, then salt and pepper all over on both sides. Heat up your pan till it’s extremly HOT! Put olive oil in pan and sear meat on both sides till it’s nicely carmelized. Take out the meat and throw in at least 6 whole garlic cloves that have been smashed with the side of your knife, along with a whole onion thats cut up,and chunks of carrots. Next take whole branches of rosemary and thyme and just throw them in, stem and all. Don’t be shy!!! ( the herbs fall out and you can take out stems later) When every thing is carmelized, add tomatoes, wine, and broth. Bring it to a boil, then place meat back in, now put it all in the oven for about 3 1/2 hours at 325 and fagetaboutit!!!!

You can serve this with mashed potatoes, wide egg noodles, or it’s delicious with a creamy polenta!!!

Buon Appetito

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