THE REAL ITALIAN WEDDING SOUP: MINESTRA MARITATA

Minestra maritata (Wedding Soup) has ancient origins, traveling a journey that begins in the first century A.D. with Marcus Gavio Apicius, a famous Roman gastronome who in his De Re Coquinaria offers one of the earliest accounts of a soup that can be considered the ancestor of this dish.

This recipe, which was originally a way to make the best use of leftover meat and seasonal vegetables, has become a symbol of abundance and celebration, especially at Christmas.

With the arrival of the Aragonese in Naples in the 14th century, minestra maritata became what we know today, inspired by the Spanish Olla Podrida (a soup with multiple types of meat and spices).

The term maritata alludes to the happy combination of meat and vegetables.

Over time the recipe has been adapted in the various regions of Italy, taking local characteristics that reflect quite different.

In Campania, for example, minestra maritata is typically prepared with a selection of winter vegetables that give it an intense, bitterish flavor, while lesser cuts of meat are enhanced by slow cooking.

Why You’ll Love This Recipe

• Hearty and Nutritious: Packed with protein-rich meatballs and vibrant vegetables.
• A Taste of Tradition: Rooted in centuries-old Italian and Spanish culinary practices.
• Perfect for Celebrations: A warming dish ideal for festive occasions or family gatherings.

Preparation Details

• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 4

Ingredients

For the Meatballs:

• 1.1 lbs (500 g) ground meat (beef, pork, or a mix)
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan or Pecorino cheese
• 1 clove garlic, minced
• Salt and pepper, to taste
• Olive oil, for frying

For the Soup:

• 4 cups (1 liter) beef or vegetable broth
• 7 oz (200 g) cabbage, chopped
• 7 oz (200 g) escarole, chopped
• 5.3 oz (150 g) Swiss chard, chopped
• 1 carrot, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Meatballs

1. In a large bowl, mix the ground meat, egg, breadcrumbs, grated cheese, minced garlic, salt, and pepper.
2. With damp hands, shape the mixture into small meatballs.
3. Heat olive oil in a frying pan and fry the meatballs until golden brown and cooked through.
4. Remove the meatballs from the pan and set them aside.

Step 2: Prepare the Soup

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and diced carrot. Sauté until softened and fragrant.
3. Stir in the chopped cabbage, escarole, and Swiss chard. Cook for 10 minutes, stirring occasionally.
4. Pour in the beef or vegetable broth and bring to a boil. Reduce heat and let the soup simmer for 20–30 minutes.

Step 3: Combine Meatballs and Serve

1. Add the cooked meatballs to the soup and let them simmer for 5 minutes to absorb the flavors.
2. Adjust seasoning with salt and pepper.
3. Serve the soup hot, accompanied by crusty bread for dipping.

Nutritional Facts (Per Serving)

Tips for Success

• Choose Fresh Vegetables: Opt for seasonal greens for the best flavor and texture.
• Balance the Broth: Adjust the broth’s seasoning to enhance the natural flavors of the meatballs and vegetables.
• Make Ahead: The soup tastes even better the next day, as the flavors meld together.

Buon appetito! Enjoy this comforting and traditional Italian dish, perfect for warming up during any season.

The Real Italian Wedding Soup: Minestra Maritata

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Servings 4

Calories 320 kcal

Ingredients

  

For the Meatballs:

• 1.1 lbs 500 g ground meat (beef, pork, or a mix)
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan or Pecorino cheese
• 1 clove garlic minced
• Salt and pepper to taste
• Olive oil for frying

For the Soup:

• 4 cups 1 liter beef or vegetable broth
• 7 oz 200 g cabbage, chopped
• 7 oz 200 g escarole, chopped
• 5.3 oz 150 g Swiss chard, chopped
• 1 carrot diced
• 1 onion finely chopped
• 2 cloves garlic minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

 

Step 1: Prepare the Meatballs

• In a large bowl, mix the ground meat, egg, breadcrumbs, grated cheese, minced garlic, salt, and pepper.
• With damp hands, shape the mixture into small meatballs.
• Heat olive oil in a frying pan and fry the meatballs until golden brown and cooked through.
• Remove the meatballs from the pan and set them aside.

Step 2: Prepare the Soup

• Heat 2 tablespoons of olive oil in a large pot over medium heat.
• Add the chopped onion, garlic, and diced carrot. Sauté until softened and fragrant.
• Stir in the chopped cabbage, escarole, and Swiss chard. Cook for 10 minutes, stirring occasionally.
• Pour in the beef or vegetable broth and bring to a boil. Reduce heat and let the soup simmer for 20–30 minutes.

Step 3: Combine Meatballs and Serve

• Add the cooked meatballs to the soup and let them simmer for 5 minutes to absorb the flavors.
• Adjust seasoning with salt and pepper.
• Serve the soup hot, accompanied by crusty bread for dipping.