Minestra maritata means the greens and meat are married in the pot. The American bowl usually adds tiny meatballs and pasta, which is the search people know, but the Campanian idea is still useful: broth first, greens second, meat in balance.
We keep the meatballs small so they season the soup without taking it over. Escarole gives the broth a bitter edge, and a little aged cheese in the meat mixture does more than a heavy garnish at the end.
Set servings and units first. You can change them anytime.
Mix the beef, pork, breadcrumbs, cheese, egg, parsley, 1 tsp salt, and pepper until just combined.
Roll into small meatballs, about 1 in wide, and set them on a sheet pan.
Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook 8 minutes until softened.
Add the stock and bring to a steady simmer. Drop in the meatballs and simmer 10 minutes.
Add the pasta and cook according to its package timing, usually 6 to 8 minutes for tiny soup pasta.
Stir in the escarole and simmer 4 minutes more. Adjust salt and pepper before serving.
You made Minestra Maritata (Italian Wedding Soup). Time to eat.
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Keep the soup at a simmer after the meatballs go in. A hard boil can make them tough and cloudy.
Six Italian regions. Nothing reformulated. Imported direct.
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