Minestra Maritata Or Italian Wedding Soup Recipe

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Minestra Maritata Or Italian Wedding Soup
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Ingredients
18
Count
Nutrition
900
Calories
Total time
210
Minutes
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Ingredients:

  • the greens
  • 2 lb chicory or escarole
  • 1 lb torzelle (another kind of broccoli; you could also substitute something along the lines of collard greens)
  • aromatic herbs such as thyme or basil, to taste
  • the meats
  • a prosciutto bone, if you like , with some meat attached
  • 1/2 lb prosciutto rind -- if you cannot find this, use a quarter lb 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
  • 3/4 lb pork loin
  • 1/3 lb cured lard, diced (get this from your delicatessen)
  • 1/4 lb well-seasoned caciocavallo (a southern cheese)
  • 1/4 lb parmigiano, grated (or pecorino romano , if need be)
  • a bouquet garnis consisting of a rib of celery, a peeled carrot and several sprigs parsley, tied with a string
  • half a red pepper (spicy) or more to taste (don'tsp go overboard)

Directions:

  1. 1) Wash the meat and put it in a pot with the herbs. Cover the meat to a depth of about 2 inches with water and set the pot on the stove; simmer for about two and a half hours. Remove the meat with a slotted spoon and pick it apart (if the meat on the prosciutto bone is still tough boil it some more). Transfer the pulled meat to another pot, and add to it a ladle or two of broth; check seasoning, adding more salt if necessary, cover the pot and set it aside.
  2. 2) Let the broth in the stock pot cool and skim the fat that rises to the surface. Then return the pot to the fire.
  3. 3) In the meantime, wash the greens well, coarsely shred them, and blanch them in a little bit of lightly salted water (dump them into the pot, cover it, wait for the water to return to a boil, and drain the vegetables into a colander). Squeeze out as much water as you can (it will be quite bitter because of the broccoli rabe).
  4. 4) Crumble the caciocavallo. Stir it into the stock, together with the drained vegetables and the hot pepper. Simmer for about a half hour, and check seasoning, adding salt if necessary. Reheat the pulled meat; you can either stir it into the soup in the kitchen, or serve it in a second bowl, allowing your diners to add as much as they want to their soup bowls. Serve the grated Parmigiano on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 900.44 Kcal (3770 kJ)
Calories from fat 584.5 Kcal
% Daily Value*
Total Fat 64.94g 100%
Cholesterol 147.33mg 49%
Sodium 1409.02mg 59%
Potassium 1238.01mg 26%
Total Carbs 38.92g 13%
Sugars 18.14g 73%
Dietary Fiber 8.5g 34%
Protein 40.6g 81%
Vitamin C 107.3mg 179%
Vitamin A 3mg 101%
Iron 81.1mg 450%
Calcium 206.7mg 21%
Amount Per 100 g
Calories 162.58 Kcal (681 kJ)
Calories from fat 105.53 Kcal
% Daily Value*
Total Fat 11.73g 100%
Cholesterol 26.6mg 49%
Sodium 254.4mg 59%
Potassium 223.53mg 26%
Total Carbs 7.03g 13%
Sugars 3.28g 73%
Dietary Fiber 1.54g 34%
Protein 7.33g 81%
Vitamin C 19.4mg 179%
Vitamin A 0.5mg 101%
Iron 14.6mg 450%
Calcium 37.3mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.6
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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