Zuppa Maritata

By LaLaCooks

Recipe courtesy Brother Rick Curry, S.J, The Secrets of Jesuit Soupmaking, 2002

3.11 - I love this soup. Made it several months ago and then forgot about it. I was trying to find some good soups to make for Ally in the last days of her pregnancy with Ella. She caught my cold and is beyond miserable. I'm hoping this will cheer her up. Not sure how she's going to like the chicken meatballs.

Carbs - 2, 2, 41, 4, 40,

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

Preparation

Step 1

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.