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 salt * 4 oz (120 gr) freshly grated parmigiano cheese