Italian Wedding Soup with Escarole and Mini Meatballs
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Ingredients
  • 2 quart boxes of good quality stock or homemade stock or a combination of both
  • 2 chicken breasts, bone in skin on, cooked in the homemade stock, cooled and shredded, optional
  • MEATBALLS
  • 1 lb. ground turkey, chicken or beef
  • 1 egg
  • ½ small onion and 2 garlic cloves grated on a microplane
  • ½ cup, grated pecorino cheese
  • a good handfull chopped parsley
  • salt and pepper to taste
  • SOUP
  • 1 heaping cup each of chopped carrots, onions and celery
  • 3 smashed garlic cloves
  • 1 big bunch escarole, chopped or greens of your choice
  • 1 or 2 cheese rinds (with some cheese attached)
  • parsley
  • grated pecorino romano
  • PASTA
  • 1½ cups dry small pasta like acini di pepe or anelletti shaped, cooked according to package then rinsed with cold water and set aside in a container
Instructions
  1. I used a combination of home made stock and good quality store bought.
  2. For the homemade stock I used;
  3. bone in skin on chicken breasts with enough water in the pot to cover, about 2 quarts, then add ½ onion or leek, 1 carrot, 1 celery, 3 garlic cloves, salt and pepper to taste.
  4. Simmer until the chicken starts to fall off the bone.
  5. When stock is finished remove breasts let them cool and shred the chicken. Also strain the broth really good either with a fine mesh strainer or through cheesecloth until it's nice and clear.
  6. For the MEATBALLS mix together your ground meat, egg, garlic, onion, parsley, pecorino, salt and pepper until nice and incorporated.
  7. Roll into small 1 inch balls, place on a parchment lined baking sheet and into a 375F oven for 15 minutes, you can do this a day or two ahead. (You can also cook them stove top.) Prepped and ready to go.
  8. In a big heavy bottomed stock pot drizzle the bottom with olive oil and a dab of butter.
  9. Add all the veggies to the pot, carrots, onion, celery, garlic, when softened pour in your stock.
  10. When stock is hot add in your cheese rinds and then simmer partially covered.
  11. When you see the rind start melting and cheese bits start to fall off, stir and taste for seasoning and adjust.
  12. Add in your cooked chicken, if using it, and all the cooked meatballs and some fresh chopped parsley.
  13. Continue simmering.
  14. Remove rinds and add in all the chopped escarole or other greens of your choice.
  15. Stir and turn off the heat, then I always add in some grated pecorino romano for added flavor, a good handful.
  16. To serve grab a bowl, add some cooked pasta if so desired, ladle the finished soup on top, making sure to get a little bit of everything, more cheese and a drizzle of olive oil.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/10/italian-wedding-soup-with-escarole-and-mini-meatballs.html