Best 2 Maria Rosas Italian Easter Soup Recipes
During the joyous springtime of Easter, Italian tables welcome a symbol of renewal and rebirth: Maria Rosa's Italian Easter Soup. This traditional dish, also known as Minestra di Pasqua or Zuppa di Pasqua, is a delightful fusion of flavors and textures that heralds the season's bounty. As you embark on a culinary journey through this article, you'll discover not just one, but a collection of enticing Easter soup recipes that cater to diverse tastes and preferences. Let the aromas of simmering broths, sautéed vegetables, and tender meats fill your kitchen as we explore the culinary traditions that make this holiday feast truly special.
Discover Maria Rosa's classic Italian Easter Soup, a harmonious blend of vegetables, savory cured meats, and rich broth. Relish the simplicity of the Nun's Easter Soup, featuring a delicate combination of escarole, cannellini beans, and a touch of Parmigiano-Reggiano. If you prefer a meatless option, delight in the hearty Vegetable Easter Soup, brimming with fresh spring vegetables and aromatic herbs. And for those who enjoy a touch of spice, the Calabrian Easter Soup, infused with fiery Calabrian chili peppers, promises a satisfying kick.
Each recipe unfolds a unique narrative, offering insights into regional variations and culinary influences that have shaped this cherished dish. Whether you're a seasoned cook or a novice in the kitchen, these step-by-step guides will empower you to recreate these Easter soup masterpieces in the comfort of your own home. So gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the vibrant spirit of Easter with every spoonful.
MARIA ROSA'S ITALIAN EASTER SOUP
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, main course, side dish
Time 1h15m
Yield Eight to 10 servings
Number Of Ingredients 11
Steps:
- Place the chicken soup in a wide pot over low heat. Add the carrot, onion, celery and garlic and simmer over very low heat for 40 minutes. Add the shredded chicken.
- Meanwhile, place the ground beef in a bowl. Season with a half teaspoon of salt, a half teaspoon of black pepper and one tablespoon of the minced parsley. Form the meat into balls that are about one inch in diameter. Using a spoon, gently slide the meatballs into the broth. Do not raise heat or stir, but use a spoon to gently turn each meatball, so that they cook evenly.
- Place the ricotta and the egg in a bowl. Season it with one teaspoon of salt, a half-teaspoon of black pepper and one tablespoon of the minced parsley, then stir well to combine. After the meatballs have cooked for 20 minutes, use a teaspoon to form ricotta dumplings and carefully slide them into the broth. Do not raise the heat or touch the dumplings until they are set, about seven minutes.
- Adjust the seasoning of the soup with additional salt and pepper. Carefully ladle the soup into warmed bowls, garnishing each with the remaining minced parsley, and serve.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 8 grams, Sodium 759 milligrams, Sugar 4 grams, TransFat 1 gram
STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)
Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 25m
Yield About 6 servings
Number Of Ingredients 9
Steps:
- Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
- In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
- When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
- Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 5 grams, Sodium 994 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh vegetables, flavorful broth, and a variety of herbs and spices.
- Don't be afraid to experiment with different ingredients. There are many variations of Italian Easter soup, so feel free to add your own personal touch.
- If you have time, make the soup ahead of time and let it sit overnight. This will allow the flavors to meld and develop.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
Italian Easter soup is a delicious and easy-to-make dish that is perfect for a spring or Easter meal. With its bright flavors and hearty ingredients, this soup is sure to please everyone at your table. So next time you're looking for a comforting and flavorful soup, give Italian Easter soup a try.
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