Wedding Soup
This hearty Italian meatball soup brims with the goodness of tender greens, carrots, and celery simmered in a flavorful chicken broth. The pork meatballs are crafted with care, adding savory richness to each bite. Delight in a cozy bowlful of this comforting soup, topped with a dusting of grated pecorino romano cheese.
— Constant Cookbook
Ingredients
- 3 quarts chicken broth
- 1 lb. cavolo nero, dinosaur kale, escarole or other greens, trimmed and cut into bite-size pieces
- 3 large carrots, chopped
- 1 celery stalk, chopped
- 1 lb. ground pork
- 2 eggs, lightly beaten
- 1/2 cup minced yellow onion
- 1/2 cup fine dried bread crumbs
- 1/2 cup grated pecorino romano cheese
- 1 tsp. sea salt, plus more, to taste
- Freshly ground pepper, to taste
- 3 Tbs. olive oil
- Grated pecorino romano cheese for serving
Instructions
- In a large soup pot, bring the broth to a boil over high heat. Add the greens, carrots and celery, reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes.
- Meanwhile, make the meatballs. In a large bowl, combine the pork, eggs, onion, bread crumbs, cheese, the 1 tsp. salt and several grinds of pepper and mix well. Moisten your hands and shape the mixture into small balls, handling them gently. As they are formed, place them on a plate.
- In a large fry pan over medium-high heat, warm the olive oil. When all the meatballs are ready, gently add them to the pan and brown on all sides, about 5 minutes. Using a slotted spoon, carefully transfer the meatballs to the simmering soup and simmer gently over low heat until they are cooked through, about 10 minutes. Taste and adjust the seasoning.
- Ladle the soup into warmed soup bowls and sprinkle each serving with grated cheese. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 6.
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