Hearty Wedding Soup-Minestra Maritata is traditionally served in Italian homes during the holidays; such as Christmas, New Years, and even Easter. It’s the delicious combination of meats, vegetables, and broth is how it become known as “Minestra Maritata”; which lightly translates in Italian, to a marriage of meat and veggie.
My recipe today for Hearty Minestra Maritata – Wedding Soup combines nutrient-rich kale, endive, carrots, celery, onions, garlic, quality pork, sausage, chicken, Italian Sponges or Croutons, homemade broth, and the perfect blend of Italian herbs and seasoning to make this a hearty Wedding Soup you won’t soon forget.
Traditionally Wedding Soup was served on December 26th; on La Festa di Santo Stefano or St. Stephen’s Day, which celebrates the announcement of the birth of Jesus and the arrival of the Three Wise Men.La Festa di Santo Stefano is considered a public holiday in Italy; Italian festivities of the holiday usually extend to the January, which is La Festa dell’Epifania.
Over the years, I have tried many types of greens in my Minestra Maritata – Wedding Soup such as endive, escarole, kale, and spinach. I have found that my favorite greens to use are definitely endive and kale. It just seems the leaves hold up extremely well using endive or kale well in the soup.
I’m not a huge fan of restaurant-style Wedding Soup; as it just never tastes or looks as appetizing as I would like it to be. The flavor always seems a bit off with the broth; almost commercialized tasting or something. I also like adding sliced carrots, celery, garlic, and onions to my broth which I notice most of the establishments omit the extra flavor. Those bright orange carrots and green celery make even more of a perfect marriage between the meat and veggies to me, the perfect broth is the bonus outcome of adding these ingredients. Continue –>