📝 About This Recipe
This soul-warming classic, known traditionally as 'Minestra Maritata,' celebrates the perfect 'marriage' between hearty greens and savory meats. By focusing on a rich, homemade-style golden broth and perfectly seasoned poultry meatballs, we achieve a depth of flavor that doesn't rely on cheese for richness. It is a light yet deeply satisfying soup that brings the rustic charm of an Italian countryside kitchen straight to your table.
🥗 Ingredients
The Meatballs
- 1 pound Ground Turkey or Chicken (lean but not fat-free for better moisture)
- 1/2 cup Fresh Breadcrumbs (made from crustless white bread)
- 2 tablespoons Fresh Parsley (finely minced)
- 1 clove Garlic (grated or finely minced)
- 1 Egg (large, lightly beaten)
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Kosher Salt and Black Pepper (each, to season)
The Soup Base
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 2 medium Carrots (peeled and diced into 1/4 inch rounds)
- 2 pieces Celery Stalks (diced small)
- 1 medium Yellow Onion (finely chopped)
- 8 cups Chicken Bone Broth (low sodium, high quality for best flavor)
- 1/2 cup Acini di Pepe or Orzo (small soup pasta)
- 5 ounces Fresh Spinach or Escarole (roughly chopped)
- 1 teaspoon Lemon Juice (to brighten the broth at the end)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground meat, breadcrumbs, minced parsley, grated garlic, beaten egg, oregano, salt, and pepper.
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2
Gently mix the ingredients by hand until just combined; avoid over-mixing to ensure the meatballs remain tender and light.
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3
Scoop about 1 tablespoon of the mixture at a time and roll into small, bite-sized meatballs (about 3/4 inch in diameter). Set aside on a parchment-lined tray.
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4
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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5
Add the diced onions, carrots, and celery to the pot. Sauté for 6-8 minutes until the onions are translucent and the vegetables have softened slightly.
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6
Pour in the chicken bone broth and increase the heat to medium-high to bring the liquid to a gentle boil.
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7
Once boiling, carefully drop the meatballs into the broth one by one. Reduce the heat to a simmer and let them cook for 5 minutes; they will begin to float to the surface.
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8
Stir in the dry pasta (Acini di Pepe or Orzo) directly into the simmering soup.
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9
Simmer for another 8-10 minutes, or until the pasta is al dente and the meatballs are cooked through. Stir occasionally to prevent the pasta from sticking to the bottom.
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10
Add the chopped spinach or escarole to the pot. Stir for 1-2 minutes until the greens are wilted and vibrant green.
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11
Remove the pot from the heat. Stir in the lemon juice to add a subtle brightness that replaces the tang of traditional Parmesan.
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12
Taste the broth and adjust the seasoning with additional salt and freshly cracked black pepper if needed.
💡 Chef's Tips
For the softest meatballs, soak your breadcrumbs in a tablespoon of water or almond milk before mixing them into the meat. If using escarole instead of spinach, add it 5 minutes earlier as it takes longer to soften. To keep the broth clear, you can cook the pasta separately and add it to each bowl, though cooking it in the soup adds body. Always use a high-quality bone broth; since there is no cheese, the depth of the broth is the star of the show. Do not over-cook the greens; they should be wilted but still a beautiful, bright emerald color.
🍽️ Serving Suggestions
Serve with a side of crusty, toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, chilled Pinot Grigio or a light Vermentino. Offer a small bowl of red pepper flakes on the side for those who like a bit of heat. A simple side salad of arugula and shaved fennel with a lemon vinaigrette complements the soup's richness. For an extra touch of luxury, drizzle a tiny bit of high-quality finishing olive oil over each bowl just before serving.