Italian Wedding Soup (Mini Meatballs & Greens)

Serves 6Prep 30 minCook 35 minTotal 1H5 min

Ingredients

• 8 ounces ground beef
• 8 ounces ground pork
• 1/3 cup plain breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 large egg
• 2 tablespoons finely chopped fresh parsley
• 1 garlic clove, finely grated or minced
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Method

1. Make the meatball mixture. Add the ground beef, ground pork, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and pepper to a large bowl. Mix gently with your hands or a fork until just combined. Do not overmix.
2. Shape the meatballs. Roll the mixture into small meatballs, about 1/2 to 3/4 inch wide. You should have about 50 to 60 meatballs. Place them on a plate or parchment-lined tray.
3. Brown the meatballs. Heat a large Dutch oven or soup pot over medium heat. Add a small splash of olive oil if needed. Brown the meatballs in batches for 2 to 3 minutes, turning them as they cook. They do not need to be fully cooked at this stage. Transfer them to a plate.
4. Cook the vegetables. Add 2 tablespoons of olive oil to the pot. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the vegetables begin to soften. Add the garlic and cook for 30 seconds.
5. Add the broth. Pour in the chicken broth and add the bay leaf. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer.
6. Cook the meatballs. Carefully return the meatballs to the pot. Simmer for 8 to 10 minutes, or until the meatballs are cooked through. Ground beef and pork meatballs should reach 160°F in the center when checked with a food thermometer.
7. Add the pasta. Stir in the acini di pepe. Cook according to the package directions, usually for 7 to 9 minutes. Stir occasionally so the pasta does not settle on the bottom.
8. Add the greens. Stir in the chopped escarole. Cook for 3 to 5 minutes, until tender. If you are using baby spinach, add it during the last 1 to 2 minutes.
9. Finish the soup. Remove the bay leaf. Stir in the lemon juice. Taste and add more salt or pepper if needed.
10. Serve. Ladle the soup into bowls. Top with extra Parmesan and a little chopped parsley, if desired. Serve hot.