Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6 Serving(s)
Cuisine: Latin
Ingredients: 3/4, pound ,ground beef 90% lean; 384, pound ,ground veal or pork; 2, large ,eggs; 3/4, cup ,plain bread crumbs; 2, cloves ,garlic, minced; 1, tsp ,kosher salt; 1/8, tsp ,pepper, freshly ground; 1/2, cup ,Parmesan cheese, grated; 2, Tbs ,extra virgin olive oil; 1, med ,yellow onion, chopped; 2, med ,carrots, chopped; 4, cloves ,garlic, minced; 2, sprigs ,fresh thyme (up to three is desired); 1/2, tsp ,crushed red pepper flakes; 2, heads ,escarole, coarsly chopped; 1, 28 ounce can ,Plumb tomatoes, coarsely chopped; 6, cups ,chicken stock (can use up to 8 if needed); 1, cup ,acini de pepe pasta, uncooked; , ,Pecorino romano cheese

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Easy

Fairly cheap

Prep

15m

Cook

15m

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Category:	Breakfast & Brunch
Seasons

Ingredients

For 6 Serving(s)

Meatballs

3/4 pound ground beef 90% lean
384 pound ground veal or pork
2 large eggs
3/4 cup plain bread crumbs
2 cloves garlic, minced
1 tsp kosher salt
1/8 tsp pepper, freshly ground
1/2 cup Parmesan cheese, grated

Broth

2 Tbs extra virgin olive oil
1 med yellow onion, chopped
2 med carrots, chopped
4 cloves garlic, minced
2 sprigs fresh thyme (up to three is desired)
1/2 tsp crushed red pepper flakes
2 heads escarole, coarsly chopped
1 28 ounce can Plumb tomatoes, coarsely chopped
6 cups chicken stock (can use up to 8 if needed)
1 cup acini de pepe pasta, uncooked
Pecorino romano cheese

Italian Wedding Soup Directions

In a large bowl, combine the ground beef, veal or pork, eggs, bread crumbs, garlic, salt, pepper, and Parmesan cheese.
Let rest for 15 to 20 minutes.
Form into small olive sized balls (30)
Set aside for later.
In a large soup pot, add the olive oil and meatballs.
Lightly brown, turning as needed.
Transfer to another dish and set aside.
Add theonion, carrots and garlic, stirring occasionally until soft and golden.
Add the escarole and cook until just wilted.
Add the thyme, crushed red pepper, chicken stock and plum tomatoes.
Bring to a low simmer and cook for 10 to 12 minutes.
Add the meatballs and pasta.
Let the soul come to a simmer again, cooking for 6 to 7 minutes or until the pasta is tender.
Remove the fresh thyme sprigs and let the soup rest before serving.
Serve in oversized soup bowls and garnish with freshly grated Romano cheese.