In the colder months, soup is one of my favorite things to cook (and eat!), and Italian Wedding Soup is by far my favorite. It brings back lots of memories of my grandmother, but it’s also hearty, comforting and super delicious. This recipe is a little bit of grandma, a little bit of Giada, and a little bit of me.
Ingredients for the meatballs:
1 small to medium onion, grated
1/3 cup chopped fresh italian parsley
l large egg
2 Tablespoons milk
2 teaspoons minced garlic
1 teaspoon salt
1 large or two small slices of white bread, crust removed and bread torn into very small pieces
1/2-2/3 cup grated parmesan
8 ounces ground beef
8 ounces ground pork
1 teaspoon black pepper
Ingredients for the soup:
12-14 cups low-sodium chicken broth
1/2 cup dry white wine
1 lb escarole or baby spinach
1 cup Acini di pepe pasta (or any small pasta of choice)
2 large eggs
3 tablespoons freshly grated Parmesan, plus some extra for garnish
Salt and freshly ground black pepper
Start by making the meatballs. Stir the first 7 ingredients in a large bowl and blend gently. Stir in the cheese, beef and pork. Take about 1 1/2 teaspoon for each meatball and shape. Place on a baking sheet.
Bring the broth and wine to a boil in a large pot over medium-high heat. Add the meatballs and cook for about 2 minutes, then add the pasta and cook for about another two minutes. Add escarole and simmer for about 5 minutes longer. Whisk the eggs and cheese in a medium bowl. When soup is ready, stir the soup in a circular motion. Slowly add the egg mixture into the broth, gently stirring. Season with salt and pepper and garnish with additional grated parmesan cheese.
To make prep easier, I placed the garlic, parsley and white bread in a mini food processor.