This typical Neapolitan soup, despite its name, has nothing to do with weddings and wedding banquets.
The name Minestra Maritata, refers to the marriage between meat and vegetables present in the soup.
There are several versions.
This is my recipe and I hope you enjoy it.
- 1 small onion, chopped
- 1 tablespoon Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh Italian bread, crust trimmed, crumbled
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 pound ground beef
- fresh ground black pepper
- 12 cups chicken broth
- 1 pound of escarole, coarsely chopped
- 4 chicken thighs cooked
- 2 carrots, chopped
- 2 large eggs
- ½ pound orzo
- 2 tablespoon grated Parmigiano Reggiano cheese, plus extra for garnish
- salt and pepper
Cook chicken thighs in a small pot of water and simmer for an hour.
When cooked, remove the meat from the bone and chop.
Make the meatballs by mixing the ground meat, onion, egg, cheese, garlic, breadcrumbs, salt and pepper in a large bowl.
Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.
Place on a baking sheet.
To make the soup:
Bring the broth to a boil in a large pot over medium-high heat.
Add the meatballs, escarole, carrots, chicken, parsley, pepper, and salt to the pot.
Then simmer until the meatballs are cooked through and the escarole and carrots are tender, about 8 minutes.
In a small pot cook the orzo in water about 10 minutes.
Drain and add to the soup pot.
Whisk the eggs and cheese in a medium bowl to blend.
Stir the soup in a circular motion.
Gradually drizzle the egg mixture into the moving broth, stirring gently to form thin stands of egg, about 1 minute.
Season the soup to taste with salt and pepper.