Green Italian Wedding Soup

Name: Green Italian Wedding Soup
Cuisine: European, Italian, Mediterranean
Ingredients: 1/4 cup panko breadcrumbs; 1/4 cup finely grated pecorino romano; 1 egg; 1/2 of a small onion (grated); 2 cloves garlic (grated); 2 Tbsp finely chopped fresh parsley; 3/4 tsp kosher salt*; 1/4 tsp freshly ground black pepper; 4 oz ground pork; 4 oz ground beef (80/20); 1 Tbsp olive oil; 1/2 a bunch fresh parsley leaves; 2 oz fresh basil leaves; 1 cup cold water; 1 onion (diced); 2 celery stalks (diced); 3 carrots (peeled and diced); 1/2 fennel bulb (cored and diced); 2 cloves garlic (minced); Kosher salt and pepper (to taste); 6 cups low sodium chicken broth; 2 bay leaves; 1/2 cup pastina; 3 oz baby spinach; Lemon zest (for serving); grated pecorino romano (for serving); EVOO (for serving)

9 steps

Serves 4-6

Updated at: Thu, 21 Nov 2024 12:24:15 GMT

Ingredients

4 servings

¼ cuppanko breadcrumbs

¼ cupfinely grated pecorino romano

0.5onion

2 Tbspfresh parsley

finely chopped

¾ tspkosher salt

¼ tspfreshly ground black pepper

4 ozground pork

4 ozground beef

80/20

1 Tbspolive oil

0.5 bunchfresh parsley leaves

2 ozfresh basil leaves

1 cupwater

0.5fennel bulb

6 cupslow sodium chicken broth

½ cuppastina

Instructions

Step 1

For the meatballs, in a small bowl, mix panko, pecorino, egg, onion, garlic, parsley, salt and pepper until fully combined. Gently mix in pork and beef.

Step 2

Form mixture into small meatballs (between 10-12g).

Step 3

Heat 1 Tbsp olive oil in a large skillet. Add meatballs and sear all over, about 3-5 minutes (meatballs will finish cooking in the soup). Set aside.

Step 4

For the soup, bring a small pot of water to a boil. Add in parsley and basil and blanch for 30 seconds. Remove directly to an ice bath to shock. Squeeze out all excess water and place herbs in a blender. Add in cold water and blend until very smooth. Refrigerate until needed.

Step 5

In a large pot heat 1 Tbsp olive oil until hot.

Step 6

Add in onion, celery, carrots, fennel, and garlic and sweat until starting to soften, about 3 minutes. Season with salt and pepper.

Step 7

Add in chicken broth and bay leaves. Bring to a boil and reduce to a light simmer. Add in seared meatballs. Simmer 10-15 minutes. Remove bay leaves.

Step 8

Bring soup to a boil and stir in pastina. Cook for 6-7 minutes, or until pastina is cooked. Turn off heat and wilt in spinach. Stir in blended herb mixture. Season with salt and pepper to taste.

Step 9

Serve topped with lemon zest, pecorino, fresh black pepper and a drizzle of EVOO.

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