Italian Wedding Soup (Minestra Maritata) Recipe

Italian Soup

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Ingredients:

The Greens
1 head green cabbage, coarsely shredded
2 1/4 pounds torzelle (a kind of broccoli; you could also substitute broccoli rabe here, blanching it and squeezing out the bitter juices)
2 1/4 pounds escarole, coarsely shredded
A bunch of basil
The Meats
1/2 a chicken
2 1/4 pounds soup beef
1/4 pound prosciutto rind -- if you cannot find this, use a quarter pound of fresh side pork (the cut used to make bacon). Do not substitute pork rinds or bacon, which have spices that will throw off the seasoning
1/4 pound prosciutto
1/4 pound pancetta
1/4 pound seasoned lard (you may wish to omit this, either increasing the prosciutto and pancetta, or leaving them as are)
A small onion, a stick of celery, a peeled carrot, one or two bay leaves, parsley and other herbs to taste

Directions:

Wash the meats and put them in the stock pot with sufficient water to make soup and the herbs; bring the mixture to a boil and simmer it until the meat is done. Remove the meat with a slotted spoon, strain the broth, and cook the greens in it.
Serve the meat on the side, or if you prefer, add some of it to the soup.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Italian Wedding Soup (Minestra Maritata)


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