WEDDING SOUP: A Neapolitan Christmas Delicious

A marriage of taste and flavors that is consumed on the Neapolitan stoves during the holidays, Christmas and Easter in particular, this is the minestra maritata.

To maritarsi (marry) are vegetables and meat.

Every family has its own recipe.

The important thing is to maintain the right balance between the flavors of the different ingredients.

This is precisely where the art of knowing how to cook minestra maritata lies.

The original one was a recipe that was a child of “hunger”, it was made with even wild vegetables and meat scraps. The result was a somewhat fatty but very nutritious soup.

Today’s version uses leaner meats and easy-to-find vegetables, except for torzelle, which are grown only in Campania.

The process is not complicated, but it requires a lot of time and patience, especially with regard to the vegetables, which must be prepared individually.

 

Historically, Minestra Maritata was prepared using all available fresh, seasonal vegetables, along with a variety of meats such as beef, chicken, and pork.

It was a dish often prepared during family gatherings or special celebrations, especially in the colder months.

This hearty soup became a symbol of abundance, ideal for feeding large groups of people.

The evolution of Minestra Maritata

Traditional ingredients

The classic version of Minestra Maritata involves ingredients such as chicken, sausages and beef, simmered for hours to create a rich and flavorful broth.

The dish is then complemented with an assortment of hearty vegetables such as escarole, cabbage and chicory.

The modern twist

Although the traditional recipe remains popular, modern variations include the use of pork rinds instead of chicken or sausages, offering an even richer and more unique flavor.

This substitution adds a distinct texture and depth while still respecting the roots of this iconic Neapolitan soup.

The adaptability of Minestra Maritata has secured its place in Italian cuisine, with each region or family potentially offering its own version of the classic recipe.

Today it continues to be enjoyed by those who appreciate the authentic and comforting flavors of Italian cuisine.

 

 

 

 

Ingredients for 10 Servings

Total Time Estimate:

• Active prep time: ~45 minutes.
• Broth simmering time: ~4 hours.
• Vegetable blanching and finishing: ~30 minutes.

Overall total: 4.5–5 hours to prepare and serve this delicious soup.

Vegetables:

• 2 heads of plain escarole (about 10 cups)
• 1 head of curly escarole (about 5 cups)
• 1 small head of cabbage (about 6 cups)
• 1 head of savoy cabbage (about 5 cups)
• 17 oz of broccoli rabe (about 4 cups)
• 17 oz of chicory (about 4 cups)
• 14  chard (about 3 cups)
• 10 oz borage (about 2 cups)
• 10 oz turnip greens (about 2 cups)

For the Broth:

• 2 lb  beef (chuck or stew meat, cut into cubes)
• 1 lb pork skin (cut into pieces)
• 1 lb pork ribs (optional)
• 1 ham bone (optional)
• 3 stalks celery (cut into halves)
• 2 large carrots (peeled and chopped)
• 2 medium white onions (peeled and halved)
• 2 bay leaves
• 8 liters (approximately 8.5 quarts) water

 

INSTRUCTIONS:

Step 1: Prepare the broth

1. Prepare the ingredients: Clean the pork skin and cut it into smaller pieces. Cut the beef into cubes. Wash and chop celery, carrots and onions into large pieces.
2. Prepare the broth: In a large pot, add the water, beef, pork skin, pork ribs and ham bone. Add the celery, carrots, onions and bay leaves. Bring to a boil, then reduce the heat and let simmer for at least 4 hours. From time to time skim off any impurities that rise to the surface.

Step 2: Prepare the vegetables

1. Blanch the vegetables: While the broth simmers, blanch the remaining vegetables  separately in boiling salted water for about 3-5 minutes. Once cooked, transfer them to an ice bath to stop the cooking process and preserve their vibrant color. Drain and set aside.

Step 3: Strain the broth

1. Strain the broth: After the broth has simmered, remove the meat and bones. Strain the broth through a fine-mesh strainer lined with cheese cloth or a clean cotton cloth to ensure a clear broth.
2. Shred the meat: Remove the pork skin and beef from the bones. Shred or cut the meat into small pieces. If you used pork ribs, remove the meat from the bones and set aside.

Step 4: Combine meat and vegetables

1. Simmer the soup: Bring the strained broth back to a boil. Add the shredded meat, pork skin and all the blanched vegetables to the pot. Allow everything to simmer for 10 to 15 minutes to allow the flavors to meld.

Step 5: Serve

1. Final touch: Pour the soup into bowls, making sure each serving contains a good mix of meat and vegetables. If desired, sprinkle with grated Parmesan or Pecorino Romano cheese to add flavor.

Tips for a perfect Minestra Maritata

• Use a quality broth: The key to a flavorful Minestra Maritata is the broth: for best results, use fresh, high-quality beef and pork.
• Customize vegetables: You can change the types of vegetables according to availability. If some of the vegetables listed are hard to find, you can replace them with other leafy greens such as kale or spinach.
• Add more flavor: If you like a little pepper, you can add a pinch of chili flakes to the broth or a drizzle of chili oil before serving the soup.
• Serve with crusty bread: For a more complete meal, serve Minestra Maritata with thick slices of crusty Italian bread.

 

Nutritional Facts (Per Serving)

Nutrient	Amount
Calories	350 kcal
Protein	25 g
Carbohydrates	30 g
Fat	15 g
Saturated Fat	6 g
Cholesterol	45 mg
Sodium	600 mg
Fiber	8 g

Minestra Maritata (Wedding Soup)

A marriage of taste and flavors that is consumed on the Neapolitan stoves during the holidays, Christmas and Easter in particular, this is the minestra maritata.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Christmas Italian Recipes

Cuisine Italian

Servings 10

Notes

Vegetables:

• 2 heads of plain escarole (about 10 cups)
• 1 head of curly escarole (about 5 cups)
• 1 small head of cabbage (about 6 cups)
• 1 head of savoy cabbage (about 5 cups)
• 17 oz of broccoli rabe (about 4 cups)
• 17 oz of chicory (about 4 cups)
• 14  chard (about 3 cups)
• 10 oz borage (about 2 cups)
• 10 oz turnip greens (about 2 cups)

For the Broth:

• 2 lb  beef (chuck or stew meat, cut into cubes)
• 1 lb pork skin (cut into pieces)
• 1 lb pork ribs (optional)
• 1 ham bone (optional)
• 3 stalks celery (cut into halves)
• 2 large carrots (peeled and chopped)
• 2 medium white onions (peeled and halved)
• 2 bay leaves
• 8 liters (approximately 8.5 quarts) water

 

INSTRUCTIONS:

Step 1: Prepare the broth

1. Prepare the ingredients: Clean the pork skin and cut it into smaller pieces. Cut the beef into cubes. Wash and chop celery, carrots and onions into large pieces.
2. Prepare the broth: In a large pot, add the water, beef, pork skin, pork ribs and ham bone. Add the celery, carrots, onions and bay leaves. Bring to a boil, then reduce the heat and let simmer for at least 4 hours. From time to time skim off any impurities that rise to the surface.

Step 2: Prepare the vegetables

1. Blanch the vegetables: While the broth simmers, blanch the remaining vegetables  separately in boiling salted water for about 3-5 minutes. Once cooked, transfer them to an ice bath to stop the cooking process and preserve their vibrant color. Drain and set aside.

Step 3: Strain the broth

1. Strain the broth: After the broth has simmered, remove the meat and bones. Strain the broth through a fine-mesh strainer lined with cheese cloth or a clean cotton cloth to ensure a clear broth.
2. Shred the meat: Remove the pork skin and beef from the bones. Shred or cut the meat into small pieces. If you used pork ribs, remove the meat from the bones and set aside.

Step 4: Combine meat and vegetables

1. Simmer the soup: Bring the strained broth back to a boil. Add the shredded meat, pork skin and all the blanched vegetables to the pot. Allow everything to simmer for 10 to 15 minutes to allow the flavors to meld.

Step 5: Serve

1. Final touch: Pour the soup into bowls, making sure each serving contains a good mix of meat and vegetables. If desired, sprinkle with grated Parmesan or Pecorino Romano cheese to add flavor.

Tips for a perfect Minestra Maritata

• Use a quality broth: The key to a flavorful Minestra Maritata is the broth: for best results, use fresh, high-quality beef and pork.
• Customize vegetables: You can change the types of vegetables according to availability. If some of the vegetables listed are hard to find, you can replace them with other leafy greens such as kale or spinach.
• Add more flavor: If you like a little pepper, you can add a pinch of chili flakes to the broth or a drizzle of chili oil before serving the soup.
• Serve with crusty bread: For a more complete meal, serve Minestra Maritata with thick slices of crusty Italian bread.

Keyword minestra maritata, wedding soup, italian wedding soup.

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