Minestra Maritata - (Italian Wedding Soup) - Soup of Meat  and Vegetables
(personal recipe)
* 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.
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
* 4 oz (120 gr) freshly grated parmigiano cheese