Wedding Soup
User Reviews
0
0 reviews
Unrated
-
Course
Main Course, Soup
-
Cuisine
Italian-American Fussion
Wedding Soup
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 2 liters cups broth or more as needed, homemade
- 250g /2 lb escarole cut into bite-sized pieces, about half a medium-sized head
- 250g /2 lb Acini di pepe pasta or other small soup pasta
- salt if needed
For the meatballs
- 500g lb ground beef or a mixture of pork and beef
- 75g /2 oz breadcrumbs fine
- 50g oz Parmigiano-Reggiano cheese freshly grated
- 1 or 2 cloves garlic finely minced
- 1 or 2 prigs parsley finely minced, fresh
- 1 egg
- salt to taste
- black pepper to taste
Instructions
Making the meatballs
- Mix all the meatball ingredients in a large bowl until you have a smooth and uniform mixture. Take the mixture and form it into a ball, then throw the ball forcefully down into the bowl a few times until you have a compact mass. Wrap the mixture in plastic film and let it rest for about 20 minutes.
- After it has finished resting, unwrap the mixture and pinch off olive-sized chunks, rolling them around inside the palms of your hands to form tiny meatballs. Lay them out on a tray or cutting board until needed.
- Bring the broth to a gentle simmer, then add the meatballs and escarole. Let them simmer until the meatballs are fully cooked through and the escarole is tender, about 15 minutes or so.
- In another pot, bring water to a boil, add a good pinch of salt and then the pasta. Boil the pasta until it is just tender. When it is done, transfer the pasta to the soup. Let it simmer along with the meatballs and escarole at the gentlest heat possible for just a minute or two.
- If the soup is too thick for your taste, add a more broth or water. Taste and adjust for seasoning. You may not need any if the broth and the meatballs are already seasoned.
- Serve hot, with grated cheese on the side for those who want it.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
