A “Marriage” of Vegetables and Meat
A marriage meant to be: the one between Italian culinary tradition and American innovation. From minestra maritata to wedding soup, the history of this recipe begins among peasants in the Naples region and crosses the ocean, where many sought their fortunes. The constant element is a fundamentally humble yet nourishing and hearty dish, where the real union being celebrated is that of vegetables and meat.
Acini di Pepe and the Themed Competition in Ohio
As mentioned, despite the name suggesting it’s served at wedding celebrations, wedding soup is actually a dish born from the combination of vegetables and leftover meat. Over the years, particularly after its arrival in the United States, the recipe has undergone changes or additions, such as the inclusion of pasta, usually acini di pepe. Across the ocean, minestra maritata has become so popular that a special themed competition was established in Ohio.
The Recipe for Minestra Maritata
To prepare this dish, start by simmering mixed meat (1 kg), a marrow bone, onion, carrot, celery, and oil in a pot for at least a couple of hours. Strain the broth and set the meat aside. Meanwhile, wash the vegetables: chicory (300 g), escarole (300 g), borage (300 g), savoy cabbage (200 g), and broccoli (100 g). Chop them into large pieces, blanch them in water, and set them aside as well. Prepare the meatballs by mixing ground meat (300 g), 1 egg, breadcrumbs (50 g), Parmesan cheese (50 g), parsley, and salt in a bowl. Bring the broth back to a boil, add the meatballs, and cook them for at least 15 minutes. Then add the pre-blanched vegetables. Wait another ten minutes and serve the soup.
