Minestra Maritata
Italian Wedding Soup
Ingredients
Orzo (1/3 package of risoni?)Chicken stock (02?)
Chicken, ground (01 package?)
03 green onions, minced (reserve green tops and thinly slice)
02 cloves garlic, minced
03 cloves garlic, smashed
01 egg, beaten
00.5 red onion
01 lemon
Spinach
Italian parsley
Olive oil
Sea salt
Black pepper
Directions
Bring chicken stock and sea salt to a boil. Cook orzo according to directions. Drain and set aside.In a bowl, combine ground chicken, minced green onion, minced garlic cloves, sea salt, and black pepper. Add as much egg as needed into the mixture to combine and shape the meatballs.
Heat olive oil in a skillet on medium high heat. When pan is hot, cook meatballs—browning evenly on each side. Decrease the heat as needed.
Remove meatballs from pan and set aside. Fill the skillet with chicken stock and/or water. Bring to a boil. Place smashed garlic and half a red onion into the broth. Simmer for 05–10 minutes. Then add spinach to simmer until wilted.
In each bowl, place orzo and meatballs. Ladle broth with the spinach over each. Top with Italian parsley and thinly sliced green onion. Season with salt and black pepper. Lightly drizzle with olive oil and fresh lemon juice to finish.
