Italian Wedding Soup
Soups · Serves 8 · Prep 30 min · Cook 40 min · Total 1 hr 10 min
The 'wedding' is the marriage of greens and meat in a good broth: tiny tender meatballs, escarole, little pasta and a drizzle of egg and Parmigiano that sets into soft ribbons. A gentle, restoring soup for a cold night.
Ingredients
The Meatballs
- 1 slice white sandwich bread, crust removed
- 2 tbsp whole milk
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 large egg
- 1/3 cup finely grated Parmigiano-Reggiano
- 2 tbsp finely chopped flat-leaf parsley
- 1 clove garlic, grated
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
The Soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 10 cup low-sodium chicken broth
- 1 Parmigiano-Reggiano rind
- 3/4 cup acini di pepe or orzo
- 1 head escarole (about 1 lb), chopped, or 6 oz baby spinach
- 2 large eggs
- 1/4 cup finely grated Parmigiano-Reggiano, plus more for serving
- salt and black pepper, to taste
Steps
The Meatballs
- Mash the bread with the milk into a paste. Add the beef, pork, egg, Parmigiano, parsley, garlic, salt and pepper and mix gently with your hands. Roll into 3/4-inch balls (you'll have 40 to 50) and chill them on a tray while you start the soup.
The Soup
- Heat the oil in a large pot over medium heat. Add the onion, carrots, celery and a pinch of salt and cook until soft, about 8 minutes.
- Add the broth and cheese rind and bring to a boil. Lower to a gentle simmer, drop in the meatballs and cook until they firm up and reach 160°F, about 8 minutes.
- Add the pasta and simmer until tender, 7 to 9 minutes. Stir in the escarole and cook until wilted, 3 to 5 minutes (spinach needs only 1 minute).
- Whisk the eggs with the 1/4 cup Parmigiano. Stirring the soup slowly, drizzle in the egg mixture and let it set for 1 minute into soft ribbons. Remove the rind, season with salt and pepper, and serve with more cheese.