Neapolitan Minestra Maritata (Neapolitan Wedding Soup)

Ingredients

Yield: Serves 2

• 1/4 stewing hen (or chicken)
• 250 g (approx. 9 oz) beef eye of round
• 20 g (approx. 0.7 oz) pork meat
• 1 fresh Italian sausage
• 50 g (approx. 1.8 oz) salami (in a single piece)
• 1.5 kg (approx. 3.3 lbs) mixed leafy greens:
  • Swiss chard
  • Kale
  • Chicory
• 1 carrot
• 1 onion
• 1 celery stalk
• A few whole black peppercorns
• Salt, to taste
• Grated cheese (such as Parmigiano-Reggiano or Pecorino), to taste

Instructions

1. Place all the listed meats into a large stockpot along with the carrot, celery stalk, onion, and black peppercorns, then cover with water to prepare a rich meat broth.
2. Bring to a boil, skimming off as much of the dark foam that rises to the surface as possible.
3. Once the meat is tender and cooked through, season with salt to taste.
4. After about an hour of simmering, remove the meats from the broth and strain the liquid thoroughly.
5. Allow the strained broth to cool completely until the fat solidifies on the surface, then skim off and discard the layer of fat. Shred or chop the reserved cooked meats into bite-sized pieces.
6. Thoroughly wash the mixed leafy greens. Blanch them in a pot of boiling water for a couple of minutes, drain well, and then submerge them into the hot broth to simmer for another two minutes. Turn off the heat and let the soup rest for at least one hour to allow the flavors to marry.
7. When ready to serve, reheat the soup. Arrange a portion of greens in each soup bowl, ladle over the hot broth, top with a mixture of the shredded boiled meats, and finish with a generous sprinkle of your choice of grated cheese.