RECIPE AND PHOTO SUBMITTED BY Rina Castillo Trochman
Minestra maritata, wedding soup. It was delicious on a cold camping night.
Minestra maritata
Ingredients for meatballs
2 garlic crushed
1/4 cup parsley
Salt and pepper
1/8 teaspoon oregano and basil chopped fine (Italian seasoning is fine)
1/3 lb veal
1/3 lb pork
1/2 lb beef
Directions for meatballs
Mix all above ingredients and shape into 2 inch balls. Bake 350 for 25 minutes and set aside when done.
Ingredients for soup
2 large carrots diced 1/2 inch
3 zucchini diced 1/2 inch
1 large onion diced 1/2 inch
1 small red and green bell pepper diced 1/2 inch
2 celery ribs deveined and cut into 1/3 inch pieces
1/4 cup parsley diced fine
1 bag of spinach
6 garlic cloves minced fine.
1 large turnip diced
2 medium red and white potatoes
8 ounces of tubetti pasta.
1 container chicken stock 32 ounces
1 container beef stock 32 ounces.
2 Chicken bouillon (Maggie if you have)
Directions for soup
Chop all veggies pour into soup add salt and pepper to taste, add stock. Reserve parsley and spinach. Bring to a boil and reduce to a simmer. When potatoes are almost tender cook pasta about 10 minutes then dump parsley and spinach into pot and Cook for 2 minutes and serve.
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