This soup has weathered well among the generations of the Italian immigrant families that have cooked it. As I travel through America and look for the flavors and recipes the Italian immigrants brought with them, this recipe is almost always remembered fondly. It is still cooked with nostalgia and reverence, and at holidays, particularly in the homes of immigrants from southern Italy. It is a dish usually served when the whole family is at the table. Even if the “marriage” mostly likely refers to the marriage of the ingredients, the soup is also thought to give strength to a newly married couple for their wedding night.
Recipe information
Yield
makes about 5 quarts
Ingredients
Preparation
Step 1
Pulse the onion, garlic, celery, carrot, basil, peperoncino, and 1 tablespoon salt in a food processor, making a fine-textured paste or pestata. Heat a large skillet over medium-high heat, and add the olive oil. When the oil is hot, scrape in the pestata. Cook, stirring, until the pestata dries out and begins to stick to the bottom of the pan, about 10 minutes. Pour in the water and bring to a rapid simmer. Cover, and cook 20 minutes; then add the fennel, zucchini, and 1 tablespoon of salt.
Step 2
Cover again, and let the soup cook at a rapid simmer for another 20 minutes. Add the escarole (or escarole and spinach). Uncover, and cook until all of the greens are tender and the soup has reduced by about a third, 30 to 40 minutes.
Step 3
Make the meatballs: Combine the ground pork, ground beef, bread crumbs, grated cheese, parsley, egg, and the remaining salt in a large bowl. Mix well with your hands, and form into 1-inch meatballs. Place meatballs on a sheet tray.
Step 4
When the greens are tender and the soup has reduced, gently add the meatballs. Cook until they are cooked through, about 20 minutes more. Serve soup with more grated cheese and a drizzle of olive oil.
