Calabrian wedding soup
35 – 45 Minutes
This warming main-course soup is not actually a wedding tradition—in the southern region of Calabria or anywhere else in Italy. The “marriage” in its name is translated from the Italian, minestra maritata, meaning “married soup.” As in any perfect union, the meal’s components (meatballs, greens, orzo) have their individual personalities, but with help from a little spice, they come together to form a delicious bond.
- 1 yellow onion
- 1 or 2 carrots
- 1 or 2 celery ribs
- Peeled fresh garlic
- 10 ounces ground turkey
- Fresh flat-leaf parsley
- 1 pasture-raised organic egg
- Meatball seasoning blend (dried oregano - granulated garlic - sweet paprika - bread crumbs - Parmesan)
- ½ cup orzo
- 1 cup chicken broth
- ¼ pound baby kale
Prep the vegetables
- Peel and coarsely chop the yellow onion.
- Scrub or peel the carrots and trim off the ends; coarsely chop the carrots.
- Trim the ends from the celery; coarsely chop the celery.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Cook the vegetables
While the vegetables cook, prepare the meatballs.
Make the meatballs
- Cut off a small corner of the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Finish the soup
Nutrition per serving: Calories: 720, Protein: 46 g, Total Fat: 31 g, Monounsaturated Fat: 15.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 7 g, Cholesterol: 190 mg, Carbohydrates: 67 g, Fiber: 9 g, Added Sugar (chicken broth contains trace amounts of organic cane sugar): 0 g, Sodium: 640 mg
Contains: milk, wheat, eggs