🇮🇹 Italy · Food
Minestra Maritata (Neapolitan Wedding Soup)
By eatmundo · July 7, 2026
Minestra Maritata, meaning 'married soup', is a hearty and traditional Neapolitan winter dish that truly lives up to its name by beautifully marrying various meats and leafy greens in a rich, savory broth. This robust soup is a celebration of flavors, perfect for a comforting and fulfilling meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing the rich meat broth. In a large pot, combine 300g beef short ribs, 300g pork ribs, 200g chicken wings, 1 chopped onion, 1 large carrot, and 1 celery stalk with about 3-4 liters of cold water. Bring to a gentle simmer, skimming off any foam, and cook for at least 1.5 to 2 hours until the meats are tender and the broth is flavorful. Strain the broth and set aside, reserving the cooked meats.
- 2
While the broth simmers, prepare the small meatballs. Remove the casing from 200g pork sausage and crumble the meat into a bowl. Add 30g breadcrumbs, 50g grated Parmesan cheese, 1 large egg, 1/4 cup chopped parsley, 1 minced garlic clove, salt, and black pepper to taste. Mix well and form into small, bite-sized meatballs.
- 3
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Lightly brown the meatballs on all sides for about 5-7 minutes until they develop a nice crust. This step adds depth of flavor and helps them hold their shape in the soup.
- 4
Prepare the greens: Wash thoroughly 300g escarole, 200g chicory, 200g savoy cabbage, and 150g rapini. Blanch each type of green separately in boiling salted water for 2-3 minutes until tender but still vibrant. Immediately transfer to an ice bath to stop cooking, then drain well and chop coarsely.
- 5
Combine the flavors: Reheat the strained meat broth in the large pot. Add the blanched and chopped greens, the browned meatballs, and the reserved cooked meats (shredded from the bones) into the simmering broth. Add the second minced garlic clove and 2 tablespoons of olive oil. Simmer gently for another 30 minutes, allowing all the flavors to truly 'marry' and meld together.
- 6
Taste and adjust seasoning, adding more salt or pepper if needed. Serve the Minestra Maritata piping hot in deep bowls, generously garnished with extra grated Parmesan cheese. A drizzle of fresh olive oil just before serving can elevate the aroma and taste.
Frequently Asked Questions
Which cuts of meat are best for Minestra Maritata?+
Traditional recipes often use a mix of beef (like short ribs or brisket), pork (ribs or sausage), and chicken (wings or thighs) for a rich, layered broth. The variety of meats contributes to the soup's complexity.
Can I make Minestra Maritata vegetarian?+
While the traditional version is meat-heavy, you can adapt it by using a robust vegetable broth and focusing on a wider variety of hearty greens and perhaps adding legumes like cannellini beans for substance. However, the 'married' essence is rooted in the meat-and-greens combination.
Why is it called 'Wedding Soup'?+
The name 'Minestra Maritata' (married soup) refers to the harmonious 'marriage' of the diverse ingredients—especially the various meats and leafy green vegetables—that come together to create a perfectly balanced and flavorful dish, rather than being served at weddings.
How can I ensure the broth is flavorful and clear?+
To achieve a clear and flavorful broth, start with cold water, bring it to a very gentle simmer, and skim off any impurities that rise to the surface during the first hour of cooking. Avoid boiling vigorously, as this can make the broth cloudy.
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