Beef, chicken and spinach soup

    (123)
    1 hour 15 min

    This soup is also known as Italian wedding soup or minestra maritata. It combines beef mince meatballs with chicken, carrots, pasta and spinach in a chicken stock. Serve with fresh crusty bread, if desired.


    117 people made this

    Ingredients
    Serves: 12 

    • 1.4 litres chicken stock
    • 285g frozen chopped spinach, thawed and drained
    • 2 onions, chopped
    • 275g chopped carrot
    • 2 sticks celery, chopped
    • 450g minced beef
    • 110g dry breadcrumbs
    • 1 egg
    • 450g skinless, boneless chicken breast fillets, cut into chunks
    • 85g dry pasta
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a large pot over medium heat, combine the chicken stock, spinach, onions, carrots and celery. Mix well and allow to simmer.
    2. In a separate large bowl, combine the minced beef, breadcrumbs and egg and mix well. Form mixture into 1.25cm diameter meatballs and carefully drop them into the soup.
    3. Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

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    Reviews & ratings
    Average global rating:
    (123)

    Reviews in English (100)

    by
    106

    Easy to make..I like the fact that I don't have to saute the veggies. Do however, make better meatballs, it makes all the difference. I make mine with: 8 oz pork, 8 oz. beef, 1 egg, 1/3 cup parsley, 1 t minced garlic, 1 cup italian bread crumbs, 1 t salt, and 1/2 cup grated parmesan. I also use more broth. You can't really mess this recipe up.  -  31 Dec 2005  (Review from Allrecipes US | Canada)

    by
    53

    I have made this recipe many times and it is one of my favorites! Over time I have made the following changes: I begin by sauteing my carrot, onion, and celery until veggies are tender and onion opaque, I add at least 64 oz broth swanson reduced sodium, no MSG), I get that up to a rolling boil then add my meatballs gently. Do not stir for several minutes and let them cook before turning down to a simmer. On the meatballs, I use only 1/2 lb ground meat, less breadcrumb, about 1/3 cup, and add parmesean cheese and finely chopped basil with the egg. I usually skip the chicken, and use the acini de pepe pasta. The spinich makes this thick and delicious. Add plenty of pepper. Wonderful! Thanks, Chuck.  -  22 Mar 2005  (Review from Allrecipes US | Canada)

    by
    41

    This was a hit, what a great way to get a 5 year old to eat spinach, she loved it. And my husband said, "great way to get a 34 year old to eat his spinach too". Like some of the other folks, I adjusted a bit, used 1 large onion instead of 2, and that was PLENTY, used 1/2 sausage, and 1/2 ground beef for my meatballs, plus ITALIAN bread crumbs. I also baked my meatballs in the oven until browned before adding to soup. I did use the acini di pepe, which I boiled seperately, then added to stockpot. Also, I used 12 cups of chicken stock, you really need it once you add all of those lovely veggies and stuff. Once again, it was delicious, and thank the original maker for giving me a great base to play around with a bit, we will DEFINATELY be making this again. ALSO, this is a very FILLING soup, a small salad and some crusty bread, and you have a great meal.  -  05 Jan 2003  (Review from Allrecipes US | Canada)

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