Wedding soup

A typical recipe for Christmas and furthermore Neapolitan? But surely the wedding soup, one of the great classics of the Neapolitan culinary tradition.
At first sight it might seem a simple broth soup, but when you have tasted it, well, that's another story!
Rich in fat and sappy, the wedding soup requires a very long and laborious preparation, but the result is far worth it!

A little curiosity: do you know why this soup is called wedding soup? This dish is so named because the pork is combined with other ingredients.
So in view of Christmas you can propose it on your table.

Ingredients:
500 g bacon
400 g pork ribs
50 g of Neapolitan salami
150 g of dried and salted bacon
100 g of lard
1 ham bone
1 cabbage
500 g of endive
500 g of chicory
2 cloves of garlic
Cheese rind
Hot pepper
Mixed Herbs
Salt

Directions
At first, take a big pot, cut the meat into pieces, put it in the pot and cover with water, adding salt and mixed herbs.
Once cooked the meat, boned and set aside. Continue to cook the water to obtain a full-bodied stock, having cared to remove the formed fat.
In another pot parboil vegetables. At half-cooked then drain and pour in the broth with garlic, cheese rind, hot pepper and meat to complete the preparation.
The wedding soup marries very well with the Chianti Italy wine.