Recipe courtesy of Rick Curry
Zuppa Maritata
- Level: Easy
- Yield: 6 or 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 365
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 25
- Cholesterol
- 144
- Sodium
- 757
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1/4 cup minced green onions, with tops
1/2 cup minced mushrooms
1 tablespoon olive oil
Dash of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon crumbled dried oregano
1 teaspoon fresh lemon juice
6 cups brown chicken stock, made with extra oregano and garlic
1/4 pound vermicelli, broken
1 recipe Chicken Balls, cooked, recipe follows, or 1 1/2 cups diced cooked chicken
3 eggs, beaten
1 cup half-and-half
6 tablespoons freshly grated Romano, plus extra for garnish
Salt, black pepper and minced fresh oregano
Dash paprika
Minced fresh Italian parsley leaves
Chicken Balls:
1 1/2 cups ground white-meat chicken
2 tablespoons finely minced fresh parsley leaves
1 egg, beaten
1/2 cup fine bread crumbs
1 tablespoon freshly grated Romano
1/4 teaspoon each salt and pepper
Directions
- Saute the green onions and mushrooms in the oil until soft, sprinkle with the cayenne pepper, salt, oregano, and lemon juice while cooking. Add the stock, bring to a boil and stir in the vermicelli.
- Cook for 7 minutes after the soup comes back to a boil. Reheat with Chicken Balls or diced chicken.
- Beat together the eggs and half-and-half, whisk in 1/2 cup hot soup and return to the rest of the soup. Heat, but do not boil.
- Add the Romano and adjust seasonings, to taste, with salt, pepper and oregano.
- Sprinkle with paprika and Italian parsley and pass extra Romano at the table.
Chicken Balls:
- Mix together all ingredients, form into balls the size of large marbles, and refrigerate several hours. Cook in simmering salted water or broth to cover for 10 minutes.