Italian Wedding Soup

Ingredients

• For the meatballs: 1/2 lb ground beef
• 1/2 lb ground pork or Italian sausage
• 1/3 cup fine breadcrumbs
• 1/3 cup grated Parmesan, plus more to serve
• 1 large egg
• 1 clove garlic, grated
• 2 tbsp chopped parsley
• 1/2 tsp salt
• For the soup: 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 rib celery, diced
• 10 cups chicken broth
• 3/4 cup acini di pepe or orzo
• 1 head escarole, chopped, or 5 oz baby spinach
• salt and black pepper

Steps

1. Mix the meatball ingredients gently and roll into 3/4-inch balls (about 50). Chill while you start the soup.
2. Heat the oil in a Dutch oven over medium heat and cook the onion, carrots and celery until soft, about 8 minutes.
3. Add the broth and bring to a boil. Drop in the meatballs and simmer 8 minutes.
4. Add the pasta and cook until tender, 8 to 10 minutes.
5. Stir in the escarole and cook until wilted, 2 to 3 minutes. Season and serve with more Parmesan.

TipRoll the meatballs a day ahead and keep them covered in the fridge; the soup then takes 30 minutes.