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Minestra Maritata, (personal recipe)

For the broth:
2 lb (900 gr) beef
1/2 lb (200 gr) Italian pancetta (substitute with un-smoked bacon)
1/2 chicken
1 lb (450 gr) pork meat
3 - 4 pork ribs
beef bones for broth
1 carrot, peeled
1 medium onion, peeled
1 small bunch of Italian parsley
2 celery sticks
4 bay leaves
2 small tomatoes, halved
salt

For the soup:
1 head green cabbage, cut in large shreds
1 head escarole, chopped in large pieces
1 lb (400 gr) swiss chard
1 small bunch of herbs (basil and thyme)
1 small red chili pepper
salt
4 oz (120 gr) freshly grated parmigiano cheese

Printer friendly recipe

Minestra Maritata
The Impossible Soup

Minestra Maritata literally translates as “Married Soup” and it is called “Italian Wedding Soup” in many internet sites, and even in some cookbooks.

I hope by now everyone knows the true origin of the name for this soup. For those who don’t, I will say that the soup is done combining together a very strong meat broth with vegetables. All the ingredients “si sposano”, they blend or “marry” well together, hence the name “Minestra Maritata.” Somebody, not familiar with the Italian language I guess, decided to translate it as “Wedding Soup” creating the misunderstanding. Many thought that Italians serve this soup at weddings: They don’t.

I call this dish “The Impossible Soup”. The original recipes found in old Neapolitan cookbooks have a list of ingredients that are impossible to find nowadays, especially if you live far from the region (fat and cholesterol aside): Prosciutto bone, prosciutto rind, lard, pancetta (Italian bacon), Neapolitan sausage, they all go into the broth making, as well as an array of cabbages and vegetables only found locally.

If we want to make this dish we have no other choice but to do it with what’s available. We don’t think this is against the principles of the recipe. In fact this preparation belongs to the “poor man’s” traditional cooking, those types of dishes where everything edible you can put your hands on, ends up in the boiling pot. So, here is our simplified (and lighter) version: the result is an excellent one-course meal.

Place all the meats in a large empty pot.

Add carrot, onion, parsley, celery, bay leaves, tomatoes.

Fill the pot with water, cover and bring to a boil.

When the meat boils, using a slotted spoon, skim away the foam that forms on the surface. Add salt and cook until the meat is tender.

Remove the meat from the pot and set aside. Discard the boiled vegetables.

Filter the broth through a fine strainer to clarify it and remove all the small particles. Let the broth cool to room temperature.

When the broth is cold, the fat will solidify on the surface. Remove most of the fat from the surface of the broth with a slotted spoon. Set the broth aside.

Chop the meat in small dice.

Bring to a boil a pot half full of water. Drop in the water the cabbage, escarole, Swiss chard, and herbs.

Blanche the vegetables shortly in the boiling water. Drain well squeezing out as much water as possible and chop them.

In a pot bring to a boil the broth. Transfer the vegetables to the pot. Add the red pepper. Cook for about 20 minutes until tender.

Add the meat back into the soup.
The meat can be also served separately on the side.

Serve the soup hot, topped with grated parmigiano cheese.