I don’t like soup.
I’m not sure where or when my dislike towards the innocent liquid dish began, but I can assure you that it would never be my first choice for dinner; or on my personal food menu for that matter. To me, soups are just hot liquid bowls of salt and I’m convinced most of the solids–veggies and meats–are just plain soggy by the time it hits the table ready to be eaten.
However…
Steaming with a mixture of smells: veggies, meatballs, and chicken broth, minestra maritata may be the only soup–second to locro de papa–that without hesitation I would eat and make at home. I’m not sure what it is about this soup that I am willing to make an exception for it. Perhaps it’s the simplicity of a seemingly complicated dish. Or maybe it’s the fact it brings back childhood memories; after all, the first time I had it was around this time of the season in elementary school. Whatever the reasoning, it makes me happy just smelling it; comfort food!
Because I like it enough, I’m gonna share with you guys a short recipe/ingredient list. Do change or add to it as you like; food is always al gusto!
INGREDIENTS:
- orzo or acini de pepe (1/2-1 cup, do not go overboard, trust me on this)
- chicken broth (5-6 cups)
- escarole (any greens)
- ground meat (any works, I like to combine two different meats)
- sliced carrots (any vegetables really)
- SEASONING!
As far as how to make it goes; be sure to boil water for your 5-6 cups of broth. From there, like I said before, food is to your liking, experiment with how you like your meatballs; I typically chop garlic, cilantro, and onion for mine; also mixed meats and some salt.
Note, when your broth begins to boil you’ll want to have your meatballs, veggies, greens, and pasta ready to be added; leave them to a slight boil then medium heat; or at least till the pasta is ready. Season it as you go along and taste test.
Feel free to ask me for help if you want or google. Google is always nice.
