Zuppa Mariata

Mr B's Favorite

Ingredients - serves 10

  • 1 cup chopped fresh mushrooms
  • 2 cup sliced green onions
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • tsp salt
  • tsp oregano
  • tsp pepper
  • 8 cups chicken stock
    (4 cans low-fat, low-sodium broth)
  • 3 ounces Ronzoni acini pepe
  • 40 turkey balls
  • 2 egg yolks
  • 1 cup light cream
  • cup grated parmesan cheese
  • salt, pepper and oregano to taste

Turkey Balls

  • lb ground turkey breast
  • 2 tbsp chopped parsley
  • 2 egg whites
  • cup fine dry bread crumbs
  • 1 tbsp grated parmesan cheese
  • tsp salt
  • tsp pepper


Saut mushrooms and onions in oil in skillet until tender. Add mushroom mixture and acini pepe. Boil 2 to 3 minutes. Turn off heat and combine yolks, cream and cheese. Blend well and whisk or beat into hot soup. Season with salt, pepper and additional oregano to taste. Whisk while heating to serving temperature. Serve, garnished with chopped parsley.

Turkey Balls

Combine all ingredients and blend very well. Chill until firm enough to handle. Shape into small balls. Chill. Cook balls, either in the soup or in boiling salted water, until they float to the top, about 10 minutes. Cooked balls freeze very well.