Ingredients

For the vegetable soup
1 medium onion, cut in chunks
2 medium stalks, celery with leaves, cut in chunks
1 small carrot, cut in chunks
4 plump garlic cloves, peeled
½ cup fresh basil leaves, loosely packed
⅓ cup extra-virgin olive oil
7 quarts cold water
1 head escarole, about 1 pound, cut into 1/2-inch shreds
1 bunch Swiss chard, about 1 pound, cut into 1/2-inch shreds
1 large fennel bulb, about 1 pound, trimmed and sliced 1/4-inch thick
1 pound zucchini, cut into 1/2-inch pieces (about 3 small zucchini)
2 tablespoons kosher salt

For the meatballs
4 ounces stale country bread, crusts removed (about 3 or 4 slices)
½ cup milk, or more as needed
1 pound sweet Italian sausage, (without fennel seeds)
1 large egg, beaten
½ teaspoon kosher salt
freshly ground black pepper, to taste
2 tablespoons fresh Italian parsley, chopped

For Serving
Pecorino cheese, freshly grated, plus more for passing
extra-virgin olive oil, best quality
½ pound provola, cut in 1/4-inch cubes

Description

In The Dialect Of The Lucani (as Natives Of Basilicata Are Known) Maritare Means "to Wed," And I Have Always Thought That This Wonderful Soup Was So Named Because It Was Customarily Served At Wedding Celebrations. Recently, However, While Doing Some Resea

View Full Recipe