Macaroni Grill Italian wedding soup recipe

D

danjhill

Member
About a year ago there were several posts on this soup recipe by dianncy64 and lindi. I have sent emails to both with no response. MG pulled this from the menu about 5 months ago and I am having withdrawal from lack of this soup. Can anyone dredge up this recipe?

 
Looks like she might have shared in PM with a few from that thread.

She may have been asked not to post it publicly.

smileys/bigsmile.gif Oops, I didn't read the Opening post.....

 
Sadly, the last time she ran into him he was acting like a real jerk. She couldn't

figure out what his problem was so she never asked him.

 
Thanks for the help....

It is amazing to me...this must be one of the worlds best kept secrets. I tried contacting MG customer service begging them to reconsider pulling from the menu...but you can imagine where that went...Oh well their loss...we used to go in there once per week....we have not been in there since they pulled it. Hopefully this will bubble up from somewhere down the road...Thanks again.
Dan

 
danj, here are four recipes from Uncle Phaedrus, Finder of Lost recipes

NONE of them are specifically Macaroni Grill's version. However, since you've had it so often, try reviewing these recipes and seeing which one (or combination) might get you there.

From: Dorothy
To: phaedrus
Sent: Wednesday, July 17, 2002 10:30 PM
Subject: soup

I would like a receipe for Itialian Wedding Soup

Hello Dorothy,

Below are four recipes for Italian Wedding soup. This soup recipe comes in a lot of varieties.

Phaed


Italian Wedding soup
(Zuppa Maritata)

6 cups beef broth
1/2 cup pastina or broken up vermicelli
1/2 cup butter, softened
1 cup Parmesan cheese, freshly grated
4 egg yolks
1/8 teaspoon ground nutmeg
1 cup whipping cream
salt to taste
Cook pasta in lots of salted water until tender. Drain and reserve.
Beat the butter, eggs, and nutmeg, then whip in the grated cheese.
Gradually beat in the cream, spoonful by spoonful.

Bring the broth to a simmer. Lighten the cream mixture with 1/4 cup
of the hot broth, then stir the cream-broth into the simmer pot, stirring
constantly. Remove from the heat and continue stirring, as it thickens up
a little bit. Season to taste. Stir in reserved pasta. Ladle into bowls
and serve immediately for luck and love to the happy couple and their
wedding party.

Italian Wedding Soup II


This one is from Abruzzo and features the meatballs traditional to
that part of Italy.

1/2 pound ground veal
1/2 pound ground sirloin beef
1 egg, slightly beaten
1/2 cup fresh bread crumbs
1/4 cup minced parsley
1/2 cup Romano cheese, grated finely
pinch nutmeg
salt and pepper to taste
4 cups excellent chicken stock
2 cups escarole, washed and torn into little pieces
Garnish: 1/4 cup grated Romano cheese

Preheat the oven to 350 degrees F.

Mix the veal, sirloin, egg, bread crumbs, parsley, 1/2 cup grated
cheese, salt, and pepper until uniform, but don't overwork. Form
into small meatballs (like really big marbles)--about 50 of them--arrange
on a baking sheet, and cook at 350 degrees for about 30 minutes. They
should still be tender, not too brown. Drain off the fat and let them
drain on paper towels.

When ready to serve, bring the stock to a boil in a large pot. Add the
torn escarole, cover, and boil for 5 minutes. Add the meatballs, reduce
heat, and bring to a simmer. Let simmer for a few minutes, then stir in
the remaining 1/4 cup grated cheese. Serve immediately--sprinkling with
more cheese, if you like.Italian Wedding Soup

Soup Ingredients:

1 10-ounce) package frozen spinach
1 medium onion, chopped
4 stalks celery, chopped
3 medium carrots, chopped
1 clove garlic, minced
1/2 cup olive oil
1/2 tablespoon celery salt
6 cups chicken stock
Meatball Ingredients:

1 pound lean ground beef
1 medium onion, minced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
2 large eggs, beaten
1 cup milk
1/2 cup bread crumbs
1 tablespoon oil
Rinse frozen spinach well, let drain until very dry, then chop.
In a large skillet over moderate heat, saute the chopped onion,
celery, carrots, and minced clove of garlic in olive oil. Season
with celery salt. Place vegetables and chicken stock in a soup kettle
and simmer for at least 1 hour.
Prepare meatballs by combining the lean ground beef, minced onion,
salt, pepper, parsley, 2 minced cloves garlic, eggs, milk, and bread
crumbs. Shape into 1-inch meatballs and brown in a skillet containing
one tablespoon of olive oil until they are cooked through. Drain meatballs
on paper towels as they brown. Add meatballs to the soup and boil gently
for 20 minutes longer. Serve warm.
Serves 8 to 10.Italian Wedding Soup

Minestra Maritata or Italian Wedding Soup, really has nothing to do with
a wedding. The name is mistranslation. To say two things go well together
in Italian, you can say si sposono bene (they're well married) or, in the
southern parts of Italy, that they're maritati, i.e. married.

1 small clove garlic
Coarse salt and freshly ground black pepper
1/2 lb ground lamb
1 TBSP coarsely chopped parsley
12 cups Chicken stock, skimmed of all fat
1 whole skinless chicken breast
2 skinless chicken thighs
1/2 cup pastina pasta
3 cups mixed bitter greens (arugula & watercress) or spinach
Parmesan-Reggiano shavings, for garnish


1. Mash the garlic into a paste with about 1 teaspoon salt. In a medium
bowl, combine lamb, garlic paste, and parsley. Season with salt and pepper.
Form into 1-inch meatballs, each weighing about 1/3 ounce.
2. In a medium stockpot, bring stock to a boil. Add chicken, and simmer
until cooked through, 15 to 20 minutes. Remove chicken from stock, and
when cool enough to handle, tear meat into bite-size pieces; discard bones.
Measure 1 1/2 cups mixed white and dark meat, and set aside. Reserve
remaining chicken for another use.
3. Toast pastina in a medium skillet over medium heat until golden, shaking
pan occasionally, about 5 minutes. Add pastina to stock, and return to a
simmer. Reduce heat, and cook until tender, about 10 minutes. Add meatballs
and chicken pieces, and simmer until meatballs are cooked through, about 5
minutes.
4. Divide the greens among soup plates. Ladle soup over greens. Sprinkle
with salt and pepper; top with Parmigiano-Reggiano shavings.

Serve immediately

 
Here is another one that sounds good. REC: Italian Wedding Soup - Giada De Laurentiis Recipe

Italian Wedding Soup - Giada De Laurentiis Recipe #274560
I took this amazing soup by Giada DeLaurentiis and added my own spin on it. The meatballs in this soup are so wonderful because of the combination of pork & beef. I've substituted frozen spinach for the traditional kale because I prefer it, but you can add the kale if you'd like. This is a "must try" recipe!
by Canadian Cookie
50 min | 25 min prep

SERVES 10


Meatballs
1 small onion, grated
1/3 cup fresh Italian parsley, chopped
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/3 cup breadcrumbs
1/2 cup grated parmesan cheese
1/2 lb ground beef
1/2 lb ground pork
fresh ground black pepper
Soup
12 cups chicken broth
2 (10 ounce) packages frozen chopped spinach, defrosted
2 large eggs
2 tablespoons freshly grated parmesan cheese, plus extra for garnish
salt and pepper
Meatballs:.
Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
Shape the meat mixture into "marble-sized" meatballs. Place on a baking sheet.
Soup:.
Bring the broth to a boil in a large pot over medium-high heat.
Add the meatballs and simmer until the meatballs are cooked through.
Add spinach.
Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion and drizzle the egg mixture into the moving broth to form thin stands of egg.
Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

http://www.recipezaar.com/Italian-Wedding-Soup-Giada-De-Laurentiis-274560

 
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