Traditional Italian Wedding Soup
Mar 8, 2024 0:37:18 GMT -5
Post by ExquisiteGerbil on Mar 8, 2024 0:37:18 GMT -5
How To Make The Best Italian Wedding Soup
Ingredients
For the Meatballs
3/4 cup (90g) plain breadcrumbs
3 ounces (85g) milk
3/4 pound (340g) ground chuck
3/4 pound (340g) ground pork
3 cloves garlic - paste
1/2 cup (60g) Pecorino Romano - grated
1/4 cup flat leaf Italian parsley - minced
2 large eggs
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the soup
1/4 cup (56g) extra virgin olive oil
1 medium onion - diced
2 medium carrots - diced
2 large celery ribs - diced
10 cups (2400g) low sodium chicken stock - plus extra to thin (can also use water)
1 parmesan rind *optional*
1 bunch escarole - washed and chopped (can sub 16 ounces of spinach)
8 ounces (226g) acini di pepe pasta
salt and pepper - to taste
In a large mixing bowl, combine 3/4 cup of plain breadcrumbs with 3 ounces of milk and allow the mixture to sit for 5 minutes.
Clean and chop 1 bunch of escarole. It’s best to discard any rough outer leaves and the core of the escarole. Dice 1 medium onion, 2 medium carrots, and 2 large celery ribs and set aside. Mince 3 cloves of garlic and use the back of a knife to turn it into a paste.
Add the garlic paste to the breadcrumb and milk mixture along with 1/2 cup of grated Pecorino Romano cheese, 2 large eggs, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 3/4 pound of ground pork and 3/4 pound of ground beef. Use your hands to mix and incorporate the ingredients.
Recipe collage two showing mixing of meatballs with hands and forming the mix into tiny meatballs.
Form very small meatballs (1/2″diameter or less) and place them onto a parchment paper-lined baking sheet. It helps to keep a small bowl of water nearby to dip your hands in every 3-4 meatballs so that they don’t become too sticky. Repeat the process until all the meatball mixture is gone, then place in the fridge while you make the broth.
Heat a large pot over medium heat and add 1/4 cup of extra virgin olive oil along with the onions, celery, and carrots. Saute until soft, about 7-10 minutes.
Add the chopped escarole and continue to cook for another 3 minutes. Note: if using spinach instead of escarole, do not add it at this time. Wait until the last few minutes of cooking to add.
Add 10 cups of low-sodium chicken stock or broth and 1 rind of Parmigiano Reggiano and bring to a boil, then reduce the heat and simmer uncovered for 10-15 minutes.
Add the meatballs and simmer for 3 minutes.
Add 8 ounces of acini di pepe pasta and cook until the pasta reaches al dente.
Remove the pot from the heat, and taste test. Adjust salt and pepper to taste, then serve in bowls with grated cheese and a drizzle of good extra virgin olive oil.
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Ingredients
For the Meatballs
3/4 cup (90g) plain breadcrumbs
3 ounces (85g) milk
3/4 pound (340g) ground chuck
3/4 pound (340g) ground pork
3 cloves garlic - paste
1/2 cup (60g) Pecorino Romano - grated
1/4 cup flat leaf Italian parsley - minced
2 large eggs
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the soup
1/4 cup (56g) extra virgin olive oil
1 medium onion - diced
2 medium carrots - diced
2 large celery ribs - diced
10 cups (2400g) low sodium chicken stock - plus extra to thin (can also use water)
1 parmesan rind *optional*
1 bunch escarole - washed and chopped (can sub 16 ounces of spinach)
8 ounces (226g) acini di pepe pasta
salt and pepper - to taste
In a large mixing bowl, combine 3/4 cup of plain breadcrumbs with 3 ounces of milk and allow the mixture to sit for 5 minutes.
Clean and chop 1 bunch of escarole. It’s best to discard any rough outer leaves and the core of the escarole. Dice 1 medium onion, 2 medium carrots, and 2 large celery ribs and set aside. Mince 3 cloves of garlic and use the back of a knife to turn it into a paste.
Add the garlic paste to the breadcrumb and milk mixture along with 1/2 cup of grated Pecorino Romano cheese, 2 large eggs, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 3/4 pound of ground pork and 3/4 pound of ground beef. Use your hands to mix and incorporate the ingredients.
Recipe collage two showing mixing of meatballs with hands and forming the mix into tiny meatballs.
Form very small meatballs (1/2″diameter or less) and place them onto a parchment paper-lined baking sheet. It helps to keep a small bowl of water nearby to dip your hands in every 3-4 meatballs so that they don’t become too sticky. Repeat the process until all the meatball mixture is gone, then place in the fridge while you make the broth.
Heat a large pot over medium heat and add 1/4 cup of extra virgin olive oil along with the onions, celery, and carrots. Saute until soft, about 7-10 minutes.
Add the chopped escarole and continue to cook for another 3 minutes. Note: if using spinach instead of escarole, do not add it at this time. Wait until the last few minutes of cooking to add.
Add 10 cups of low-sodium chicken stock or broth and 1 rind of Parmigiano Reggiano and bring to a boil, then reduce the heat and simmer uncovered for 10-15 minutes.
Add the meatballs and simmer for 3 minutes.
Add 8 ounces of acini di pepe pasta and cook until the pasta reaches al dente.
Remove the pot from the heat, and taste test. Adjust salt and pepper to taste, then serve in bowls with grated cheese and a drizzle of good extra virgin olive oil.
link
