Soppa tal-Armla (Widow’s Soup) is a beloved Maltese vegetable soup that showcases the island’s tradition of creating nourishing meals from simple ingredients. Enriched with fresh ġbejna cheeselets, this rustic soup is deeply comforting and reflects Malta’s culinary heritage. Originally a humble meal, it has become a national favourite served in homes across the islands.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• 150g cauliflower florets
• 1 medium zucchini, diced
• 100g frozen peas (or fresh when in season)
• 400g canned chopped tomatoes
• 1.2 litres vegetable stock
• 200g fresh ġbejna (Maltese sheep cheeselets), crumbled or cubed
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1 egg, beaten (for traditional egg ribbon)

Instructions

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

2. Add the vegetables: Add the carrots, potatoes, cauliflower, and zucchini to the pot. Stir well to coat the vegetables with the oil and aromatics. Cook for 3-4 minutes.

3. Add tomatoes and stock: Pour in the chopped tomatoes and vegetable stock. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, until all vegetables are tender.

4. Add peas: Stir in the frozen peas and cook for another 5 minutes.

5. Add ġbejna: Gently stir in the crumbled or cubed ġbejna. Let it warm through for 2-3 minutes. The cheese will soften slightly but should retain its shape.

6. Optional egg ribbon: For a traditional touch, slowly drizzle the beaten egg into the simmering soup while stirring gently with a fork. This creates delicate egg ribbons throughout.

7. Season and serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh chopped parsley.

Serving Suggestions

• Serve with crusty Maltese bread (ħobż tal-Malti) for dipping
• Perfect as a light lunch or dinner on cooler evenings
• Pairs wonderfully with a simple green salad
• Excellent as a starter before a heartier main course
• Can be enjoyed year-round but especially comforting in winter

Traditional Notes & Tips

• Ġbejna is essential for authentic flavour - fresh sheep’s milk cheeselets give this soup its distinctive character
• If you can’t find ġbejna, ricotta salata or feta can be substituted, though the flavour will differ
• The egg ribbon technique is optional but traditional in many Maltese households
• This soup is naturally vegetarian and very wholesome
• Originally made by widows with whatever vegetables were available - hence the name
• The soup tastes even better the next day as flavours meld together
• Can be frozen without the ġbejna - add fresh cheese when reheating
• Adjust vegetable quantities based on seasonal availability and personal preference