Italian Wedding Soup

Name: Italian Wedding Soup
Total time: 90 min
Yield: 4–6
Ingredients: Meatballs — ¾ lb Beef, Pork and Veal Meatball Mix; Meatballs — ⅓ cup Milk; Meatballs — 2 Slices Sandwich Bread, Crust Removed and Chopped; Meatballs — 1 Large Egg Beaten; Meatballs — 2 Garlic Cloves Pressed; Meatballs — 3 Tbsp Italian Parsley Minced; Meatballs — 2 Tbsp Grated Parmesan Cheese; Meatballs — Kosher Salt to Taste; Meatballs — Coarse Ground Black Pepper to Taste; Vegetables and Soup — ½ lb Acini Di Pepe; Vegetables and Soup — 2 qts Chicken Broth; Vegetables and Soup — ½ Head Escarole Chopped; Vegetables and Soup — 2 Medium Carrots Peeled and Diced; Vegetables and Soup — 2 Small Ribs Celery Diced; Vegetables and Soup — ½ Medium Yellow Onion Diced; Vegetables and Soup — ¾ cup Dry White Wine; Vegetables and Soup — 2 Large Eggs; Vegetables and Soup — 2 Tbsp Grated Parmesan Cheese; Vegetables and Soup — Kosher Salt to Taste; Vegetables and Soup — Coarse Ground Black Pepper to Taste

Small beef, pork and veal meatballs in chicken broth with escarole, vegetables, acini di pepe and egg-Parmesan ribbons.

Ingredients

Meatballs — ¾ lb Beef, Pork and Veal Meatball Mix
Meatballs — ⅓ cup Milk
Meatballs — 2 Slices Sandwich Bread, Crust Removed and Chopped
Meatballs — 1 Large Egg Beaten
Meatballs — 2 Garlic Cloves Pressed
Meatballs — 3 Tbsp Italian Parsley Minced
Meatballs — 2 Tbsp Grated Parmesan Cheese
Meatballs — Kosher Salt to Taste
Meatballs — Coarse Ground Black Pepper to Taste
Vegetables and Soup — ½ lb Acini Di Pepe
Vegetables and Soup — 2 qts Chicken Broth
Vegetables and Soup — ½ Head Escarole Chopped
Vegetables and Soup — 2 Medium Carrots Peeled and Diced
Vegetables and Soup — 2 Small Ribs Celery Diced
Vegetables and Soup — ½ Medium Yellow Onion Diced
Vegetables and Soup — ¾ cup Dry White Wine
Vegetables and Soup — 2 Large Eggs
Vegetables and Soup — 2 Tbsp Grated Parmesan Cheese
Vegetables and Soup — Kosher Salt to Taste
Vegetables and Soup — Coarse Ground Black Pepper to Taste

Method

MAKE THE MEATBALLS: Bring a pot of salted water to a boil for the pasta. Soak the chopped bread in the milk for 15 minutes. Gently mix in the meatball mix, beaten egg, garlic, meatball Parmesan, parsley, salt and pepper. Avoid overworking. Roll into small meatballs and set aside.
STEAM THE VEGETABLES: Combine the wine, carrots, onion and celery in a 6-qt Dutch oven or stock pot over medium-high heat. Cover and cook for about 10 minutes, until the wine has reduced completely.
COOK THE PASTA: While the vegetables cook, boil the acini di pepe until al dente. Drain and set aside.
SIMMER THE MEATBALLS: Add the chicken broth to the vegetables and season with salt and pepper. Bring to a boil, reduce to a simmer and gently add the meatballs. Cook for 8–10 minutes, leaving undisturbed for the first 5 minutes so they hold together.
ADD THE GREENS AND EGG: Reduce the heat to low and stir in the escarole. Cook for a few minutes to soften. Whisk the soup eggs with the soup Parmesan, then slowly pour into the broth while stirring with a fork to form strands. Adjust the seasoning.
SERVE: For immediate service to 4–6 people, stir the pasta into the pot a few minutes before serving. For smaller portions or make-ahead soup, add a few spoonfuls of pasta to each bowl instead.