Italian Wedding Soup
Small beef-and-pork meatballs, acini di pepe, and tender greens simmer in chicken broth. Finish each bowl with freshly grated Parmesan.
Servings: 8
Ingredients
- 3/4 cup torn pieces of fresh sturdy bread, crusts removed
- 1/4 cup whole milk
- 4 ounces ground beef
- 4 ounces ground pork
- 1 egg, lightly beaten
- 1/4 cup freshly grated parmesan, plus more for serving
- 1 small garlic clove, minced
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 carrots, peeled and chopped
- 2 celery ribs, trimmed and chopped
- 8 cups (64 ounces) chicken stock, homemade or low-sodium store-bought
- 5 ounces raw chopped escarole or baby spinach leaves (about 5-6 cups)
- 1 1/4 cups acini di pepe or other small soup pasta
Instructions
- Make the meatballs. Line a large baking sheet or platter with parchment paper. In a bowl, combine the bread and milk. Let stand for about 15 minutes, until the bread absorbs the milk. Gently squeeze out and discard the excess milk, then return the bread to the bowl. Add the beef, pork, egg, Parmesan, garlic, parsley, and salt. Mix with your hands or a wooden spoon until thoroughly combined.
- Shape the meatballs. Dampen your hands with cold water. Pinch off 1- to 2-teaspoon portions and roll them into marble-sized balls, setting them on the prepared baking sheet or platter. You should have about 40 to 50 meatballs, depending on their size.
- Start the soup. Heat the olive oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat. When shimmering, add the carrots and celery. Sauté until softened, about 5 minutes. Add the chicken stock and bring to a boil.
- Simmer the meatballs and pasta. Carefully add the meatballs and pasta. Stir gently, reduce the heat to medium, and simmer for about 10 minutes, until the meatballs are cooked through and the pasta is tender. Cooking time varies by pasta shape and brand.
- Wilt the greens. Add the escarole or spinach. Stir gently until wilted and tender, about 3 minutes.
- Finish and serve. Ladle the hot soup into shallow bowls, dividing the meatballs, pasta, and greens among them. Sprinkle each serving with freshly grated Parmesan.
Video
Notes
- Shop this recipe: Visit our shop for Mediterranean ingredients, including the Italian olive oil used here.
- Make the meatballs ahead: Shape and refrigerate them, covered, up to one day ahead. Or freeze them spaced apart on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
- Leftovers: Refrigerate the soup in a tightly covered container for up to 3 days. The pasta absorbs broth as it sits; add a splash of stock or water when reheating, and bring the soup to a boil before serving.
- To freeze the soup: Leave out the pasta. Cook the meatballs and greens in the broth, then freeze the soup. Cook the pasta fresh and add it when reheating and serving
Nutrition
Calories: 225.5kcal | Carbohydrates: 17.1g | Protein: 14.6g | Fat: 11.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.7g | Trans Fat: 0.1g | Cholesterol: 43.5mg | Sodium: 350mg | Potassium: 499.9mg | Fiber: 1.4g | Sugar: 2.1g | Vitamin A: 4285.9IU | Vitamin C: 6.2mg | Calcium: 86.1mg | Iron: 1.9mg
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