Soup Season…Is Here!

Denise Gianatasio is a Northport Village resident and freelance writer. She is a licenced agent at Signature Premier 
Properties, Gold Circle of Excellence, 
172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com.

As we move into the cooler weather… it’s the perfect time to think soup.  For that warm Italian comfort try a delicious bowl of Italian Wedding Soup (Minestra Maritata).  The phrase  has nothing to do with a wedding~ but refers rather to the marriage or union of meat and vegetables in broth. Minestra (broth and vegetables) Maritata (marriage or union). A classic peasant dish studded with tasty bite sized meatballs.  Traditionally served as a first course for special occasions or holidays.  A real favorite of mine. I have such fond memories of this soup being served as the first course at Christmas Eve gatherings. As kids we were perfectly happy with this being the first course and the last ~ so satisfying~ you will be too. Intend this nutritional satisfying soup as your main meal..add a salad, warm crusty bread and that glass of wine. Warm up your soul and stove with this easy to prepare comfort soup and serve your Love by the Ladle.  Make a vow to make this soup…and live happily ever after!

1 large Vidalia onion diced
¼ cup extra virgin olive oil
2 carrots minced
2 celery stalks minced
1/3 cup fresh parsley chopped
Fresh ground pepper 
2 large cans chicken broth (96 ounces)
1 lb. ground beef
2 sweet Italian sausage links (decased)
1 small head of escarole 
    (washed and chopped)
½ cup bread crumbs
1 large egg
¼ cup grated Locatelli Romano cheese 
    (extra for topping)
1 box (16 ounces) of Ancini Di Pepe pasta 

    In a soup pot sauté onion in olive oil until onions are soft and translucent, remove from the pot ¼ cup of onions for meatball mixture. Add carrots and celery to soup pot and continue to sauté until soft. Add escarole, until wilted and soft.  Add broth and bring to a boil. Lower to a simmer. Boil your pasta in separate pot using salt in water, drain at 8 minutes and add to soup before serving.  Remove from heat and prepare meatballs.
    Mix meat with ¼ cup sautéed onion, add fresh parsley, bread crumbs, black pepper, cheese and egg. Mix well and form into 1 “diameter 
meatballs. Place onto cookie sheet and bake for 12 minutes in a 350 degree oven. Remove and add the meatballs to your soup pot.
Top with extra grated cheese and serve. 
Bon Appetit! xo Denise