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Chef Gianluca Deiana Abis: Minestra Tradizionale Napoletana Maritata*/Italian Wedding Soup

Prep. time: 20 minutes

Cook Time: 45 minutes

Difficulty: 2 out of 5

Serve: 4-6


5 cups chicken broth

4 large heads of escarole

1 cup of rice or pastina

2 carrots, chopped

2 celery stalks, chopped

1 onion, chopped

1 garlic clove

parmigiano or pecorino qb

salt qb

pepper qb

olive oil


Meatballs mixture needs to be form into small marble-sized meatballs.


In a large pot, add some olive oil and saute some chopped celery, carrot, onion, and garlic until soft . Add chicken broth. Meanwhile, remove escarole leaves from stem, wash thoroughly, chop them and add to the broth. Cook on low heat for about 20 minutes. Add already prepared meatballs and cook for 10 minutes. Add rice (or pastina). Cook for another o10-15 minutes (depends on quality of rice or pasta). Add some cheese and serve!

Chef tips:

"maritata" Neapolitan Dialects - married, because the ingredients "marry" well together to create a harmonious dish! It's a Neapolitan old tradition, and an old one, at that. It dates back a few centuries, to one-pot meals that were filling and the only meal of the day for most households.

#minestramartitata #italianweddingsoup #Campania #Naplestraditions #chefgianlucadeianaabis #italiantradition #italy

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