About this recipe: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.
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
450g skinless, boneless chicken breast fillets, cut into chunks
85g dry pasta
salt and pepper to taste
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
In a large pot over medium heat, combine the chicken stock, spinach, onions, carrots and celery. Mix well and allow to simmer.
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.
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.