Minestra Maritata
Author: 
Recipe type: soups
 
Ingredients
  • Minestra Maritata
  • ½ gallon prosciutto brodo
  • ½ gallon Parmesan brodo
  • meatballs
  • 1 bunch of rapini
  • 1 head of escarole
  • 1 large yellow onions
  • sea salt, to taste
  • shaved parmesan, garnish
  • virgin olive oil, garnish
Instructions
  1. Combine the prosciutto brodo and the Parmesan brodo and bring to a simmer.
  2. In the meantime, remove both ends and the skin from the onions and julienne.
  3. Wash both the rapini and escarole in cold water.
  4. The escarole may be very dirty and you may have to wash it several times before all the grit will go away.
  5. Once the greens are cleaned, cut into pieces roughly the size of a half of a dollar bill.
  6. Once the brodo is at a simmer, add the julienned onion and the greens.
  7. Let simmer for 30 minutes or until the greens are cooked through and have turned a dark green.
  8. Add the meatballs and simmer for another 20 minutes.
  9. Taste and check if the soup needs salt and add to taste.
  10. Pull the soup off of the heat and cool completely, preferably overnight.
  11. This will allow time for all of the ingredients to “marry” and create something wonderful.
Recipe by Pizza Today at https://pizzatoday.com/recipes/salads-sandwiches-soups/minestra-maritata