Malta
Soppa tal-armla — Maltese widow's soup
Vegetables simmered with tomato paste, then finished with ricotta, cheeselets and eggs.
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Malta
Vegetables simmered with tomato paste, then finished with ricotta, cheeselets and eggs.
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Large pot with lid · Knife · Slotted spoon
4 clear steps
Heat a little oil in the pot and soften the onion. Stir in the tomato paste, then add the potato, zucchini, tomato, cauliflower and peas.
Add enough water to cover the vegetables. Bring to a boil, reduce to a gentle simmer, cover and cook until the vegetables are tender. Season with salt and pepper.
Add the ricotta and cheeselets. Crack the eggs into small cups and slide gently into the soup. Simmer until both egg whites and yolks are fully set and the cheese is heated through.
Divide among four bowls, including an egg and cheeselet in each. Serve hot.
Recipes from the same place, or built on the same ingredients.
