Prepare to dive into tradition with Santè Soup, a Molise recipe symbolizing the most authentic and rustic cuisine, invigorating and of ancient origins!
This is not just a soup; it’s a true family ritual that for generations marks the festive tables. Traditionally, Santè Soup is served on two very special occasions: during Christmas Eve and New Year’s Eve, to wish prosperity and health for the coming year.
As often happens with grandma’s dishes, it’s essential to remember one thing: every family in Molise jealously guards its OWN version! Whether it’s more or less brothy, using particular types of meat or vegetables, the real “Santè” is the one that makes you feel at home. The one we offer you is one of these wonderful interpretations, ready to become your favorite!
Below I leave you other perfect soups for festive days, and then we go right under the photo to discover how to prepare Santè Soup Molise Recipe 😋
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Molise
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3 qt chicken broth (or hen)
- 14 oz savoy cabbage (or white cabbage or escarole)
- 4 slices rustic bread
- 5 oz caciocavallo cheese (aged)
- 10.5 oz ground beef
- 1 egg (small)
- 2 tbsps grated Parmesan cheese
- 2 pinches salt
- to taste black pepper
Preparation of Santè Soup Molise Recipe
Wash and Cut: Thoroughly wash the white cabbage (or savoy cabbage) and remove the tougher outer leaves.
Cut the leaves into thin strips even if irregular.
Boiling: Bring plenty of salted water to a boil and blanch the white cabbage for about 10-15 minutes.
It shouldn’t be overcooked, but remain al dente (the cooking will finish in the broth).
Drain Well: Drain the cabbage strips very well and set them aside.
In a bowl, mix the ground beef with the egg, grated Parmesan, salt, and pepper until you get a homogeneous mixture.
Shape into tiny meatballs (they should be the size of a cherry or slightly larger).
Fry the meatballs in plenty of oil until golden, drain them, and set them aside.
Cut the bread into cubes and toast it in a pan or oven until golden and crispy.
Set it aside.
Bring the broth to a boil (which you can also prepare the day before), cut the caciocavallo cheese into cubes.
Once boiling, incorporate the blanched white cabbage and let it go for 5 minutes, then add the meatballs and let them cook in the broth for another 5 minutes.
Turn off the heat and add the caciocavallo cheese and the cubes of toasted bread, taste for seasoning, and adjust the salt and pepper.
Serve immediately and bring to the table together with a small bowl of grated cheese that each guest can add to their Santè Soup Molise recipe.
Recommended Storage and Variations for Santè Soup Molise Recipe
You can prepare the broth the day before as well as the meatballs, which can also be fried in advance and stored in the refrigerator for 2 days.
You can use escarole, white cabbage, or savoy cabbage, always boiling them in strips for 10/15 minutes.
There are versions of this soup that use caciocavallo cheese meatballs and add grated Parmesan on top.
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