Italian Wedding Soup
If there’s one time to use homemade veggie or chicken stock this is the time. Because this soup comes together so quickly at the end you really want to make sure the stock you use is rich and delicious, the soup will taste so much better for it. You can cook the pasta in the soup but I prefer to cook it separately and leave it on the side so if people don’t want pasta it’s not a problem.
Ingredients
Meatball ingredients
1lb dark ground Turkey
1 garlic clove, grated
1/4 yellow onion, grated
1/4 cup ricotta Salata, crumbled
1/4 cup Parmesan, grated
1/3 cup breadcrumbs
1 small egg, lightly whisked
1/4 cup parsley, finely chopped
1 cup acini di pepe pasta (or any very small pasta)
2 tablespoons olive oil
2 large carrots
2 celery stalks
1 medium yellow onion
9 to 10 cups of stock/water (depending on how much liquid you like)
2 inch Parmesan rind
1 bunch escarole and/or 1 bunch of Swiss chard
1/2 lb spinach
Salt and pepper
Instructions
Combine all the meatball ingredients in a bowl, season with salt and pepper to taste then roll into very small meatballs. I use a 1/2 tablespoon measuring spoon for perfectly small balls. Set aside on a baking sheet or plate.
In a heavy bottom pan heat 5 cups of water. When the water is boiling turn the heat down to medium and carefully add your meatballs and leave to cook for 5 minutes. They will begin to float to the top of the pan as they begin to cook. Using a slotted spoon remove the meatballs from the pan and set them aside.
In the same pan bring 3 or 4 cups of freshwater to a boil and cook the pasta per the directions on the box. Drain the pasta and set it aside.
Mince your carrots, celery, and onions. If you are using a kitchen aid make sure you don’t turn the vegetables to paste. If using a knife, make sure to cut them nice and small.
Clean the pan and place it over medium heat. Add the 2 tablespoons of olive oil, once the oil is heated add your minced vegetables, season with salt and pepper and sauté for 5 to 7 minutes, stirring often. Once the vegetables are soft but not browned add your stock and bring to a gentle boil, add your Parmesan rind, and season with salt and pepper. Add your thicker greens first and the meatballs to the soup. Cook for 3 to 5 minutes. Gently fold in your spinach and cook for 1 more minute.