1. For the meatballs, mix the two kinds of mince with the egg, breadcrumbs, parmesan, finely chopped parsley and garlic, salt and pepper, then roll into balls about 2 cm across with wet hands.
2. Dice the onion, carrots and celery small; wash the endive leaves and cut into 2 cm strips.
3. In a large saucepan, cook the diced vegetables in the olive oil for 6-8 minutes, pour in the stock and bring to the boil.
4. Carefully drop the meatballs into the hot soup and simmer for 10 minutes, then add the orzo and endive and cook for another 8-10 minutes until the pasta is tender and the greens have wilted.
5. Mix the two eggs with the parmesan and pour them in a thin stream into the simmering soup, stirring constantly so they set into small flakes; season with salt.
6. Simmer for another minute and serve hot.
Tip: The name isn't about weddings: "maritata" (married) refers to the "marriage" of greens and meat - spinach or curly kale also work instead of endive.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.