easyTime:30 mins - 1 hourServes:4
Also known as “minestra maritata”,this soup actually isn’t served at weddings;instead,its name refers to the beautiful “marrying” of flavours contained in the meaty broth,savoury meatballs,sweet vegetables and,of course,the pasta.
Traditionally,this dish is made by first concocting a flavourful broth using chicken,beef and/or pork bones,then adding very small meatballs,pasta and endive (escarole) towards the end. If you’re short of time,use bought stock but remember to brown the meatballs before poaching them to provide the umami kick that store-bought stock sometimes lacks.
If you can’t find endive,just use spinach.
You’ll be making this on repeat throughout winter.