📝 About This Recipe
Forget the tiny pasta pearls; this is the legendary 'Married Soup' of Naples, a rustic and soul-warming masterpiece where dark, leafy greens and savory meats are perfectly wedded in a golden broth. Originating long before the Americanized version, this dish celebrates the marriage of flavors between bitter chicory, escarole, and rich pork rinds or sausage. It is a labor of love that transforms humble ingredients into a complex, restorative feast traditionally served during the holidays.
🥗 Ingredients
The Broth and Meats
- 500 grams Pork ribs (cut into small pieces)
- 3 links Italian pork sausage (sweet or spicy, sliced into rounds)
- 1 piece Prosciutto di Parma bone or thick rind (scrubbed clean)
- 300 grams Beef chuck or shank (cubed into bite-sized pieces)
- 300 grams Chicken wings or back (for depth of flavor)
- 4 liters Cold water
The Aromatics and Greens
- 1 each Carrot, Celery, and Onion (left whole for the broth)
- 1 large head Escarole (roughly chopped)
- 1 bunch Curly Kale or Cavolo Nero (stemmed and chopped)
- 1 bunch Chicory or Dandelion greens (to provide the signature bitterness)
- 1/2 head Savoy Cabbage (shredded)
Finishing Touches
- 2 pieces Parmigiano-Reggiano crusts (optional but highly recommended)
- 1/2 cup Pecorino Romano (freshly grated)
- to taste Black pepper (freshly cracked)
- 2 tablespoons Extra virgin olive oil (high quality for drizzling)
👨🍳 Instructions
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1
In a very large stockpot, combine the pork ribs, beef chuck, chicken wings, prosciutto rind, and the whole carrot, celery, and onion.
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2
Cover with the 4 liters of cold water. Bring to a boil over high heat, then immediately reduce to a very low simmer.
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3
Skim off the grey foam (impurities) that rises to the surface during the first 20 minutes to ensure a clear, clean broth.
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4
Add the Parmigiano crusts to the pot and simmer uncovered for at least 2 hours, or until the meats are tender and falling off the bone.
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5
While the broth simmers, prepare the greens. Wash the escarole, kale, chicory, and cabbage thoroughly in cold water to remove all grit.
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6
Blanch the greens: Bring a separate pot of salted water to a boil. Cook the greens for 3-5 minutes until wilted. Drain and squeeze out excess water. This step removes excess bitterness.
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7
Once the broth is ready, use a slotted spoon to remove the meats and the whole vegetables. Discard the boiled vegetables and chicken bones.
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8
Shred the beef and pork into bite-sized pieces, discarding any excess fat or large bones, and set aside.
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9
Strain the broth through a fine-mesh sieve into a clean pot. If there is too much fat on top, use a ladle to skim it off.
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10
Bring the strained broth back to a simmer. Add the sliced sausages and cook for 10 minutes.
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11
Add the blanched greens and the shredded meats back into the pot. Let everything 'marry' together at a low simmer for another 15-20 minutes.
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12
Taste for seasoning. The prosciutto rind and cheese crusts are salty, so you may only need a touch of salt and plenty of black pepper.
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13
Stir in half of the Pecorino Romano just before serving to thicken the broth slightly.
💡 Chef's Tips
Always blanch your greens separately before adding them to the soup; this prevents the broth from turning a murky dark green and keeps the bitterness balanced. Don't rush the broth—a slow simmer is the secret to extracting collagen from the bones for a silky mouthfeel. If you can't find prosciutto rinds, use a smoked ham hock for a similar depth of flavor. For a truly traditional touch, add small cubes of 'Scamorza' cheese or 'Caciocavallo' into the individual bowls before pouring the hot soup over them. This soup tastes even better the next day after the flavors have had time to fully integrate in the refrigerator.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or 'Pane di Altamura' rubbed with a raw garlic clove. Pair with a structured Italian red wine like an Aglianico or a dry Lambrusco to cut through the richness of the meats. Offer extra grated Pecorino Romano and red chili flakes on the side for guests to customize their spice level. A simple side of roasted fennel or a crisp radicchio salad provides a lovely textural contrast to the soft, stewed greens.