Thursday, November 21, 2013

Anna Sultana's Soppa ta' L-Armla - Widow's Soup, Maltese Style

Hot drinks like Mulled Wine and Mulled Apple Cider are all well and good.
But, to paraphrase a rather famous saying, man does not live by hot drinks alone.
It's getting cold… it's time to make and serve some soups.

Sometimes Maltese recipes have some rather strange names.
I mean, cookies named Dead Man's Bones?

And then there's Soppa ta' L-Armla - Widow's Soup.
Not exactly the most cheerful name for a bowl of soup.
I notice Campbell's and Lipton's don't have it in their repertoire.

And what does a husband think when he sits down to a bowl of this?
Should he wonder if it's a hint, like she's hoping and planning her future?  
Should he eat it?

Well, yes he should, if he's Maltese.
And give thanks that his wife knows how to make a good homemade soup.

If you can't find ġbejniet in your local store, substitute individual soft cheese balls.
Or more ricotta or cottage cheese.

                        Soppa ta' L-Armla 

Chop into roughly the same spoon-sized chunks
2 carrots
2 onions
1 medium cabbage
1 head of lettuce
1 endive (or a second head of lettuce)
1 cauliflower
1 celery stalk

In a large pot place
1/4 Cup margarine, butter or oil
Sauté the vegetables.
2 litres of water
400 g peas
Simmer until the vegetables are done.

Slowly add, one by one
4 eggs
4 ġbejniet (fresh Maltese cheeselets)
4 Tablespoons ricotta

Simmer until the eggs have cooked.  

When serving, first place an egg, a ġbejniet and a scoop of ricotta in each bowl.
Then ladle on the vegetables.
Season with salt and pepper.


  1. Your soup recipes look wonderful, Marg. I will start with this one!

  2. Hi, Pamela,
    Thank you!
    The recipe is very accepting. If you don't have celery or have a spare carrot, no problem. Enjoy!!


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