Italian Wedding Soup

A brothy Italian-American soup with tender beef-and-pork meatballs, acini di pepe pasta, and silky escarole.

Prep: 25 min · Cook: 30 min · Yield: 6 · Method: Stovetop

Ingredients

• 0.5 pound ground beef
• 0.5 pound ground pork
• 1 large egg
• 0.5 cup breadcrumbs
• 2 cloves garlic
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 8 cups chicken broth
• 0.75 cup acini di pepe
• 1 large head escarole
• 0.5 cup parmesan cheese
• 1 tablespoon olive oil

Cooking instructions

1. In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, minced garlic, 1 teaspoon of the salt, and the black pepper. Mix gently just until combined. Shape into forty-eight small meatballs, about 1 inch each. (about 10 min)
2. Heat the olive oil in a large Dutch oven over medium heat. Add the meatballs in batches and brown on two sides, turning carefully. They do not need to cook through. Transfer to a plate. (about 8 min) — Medium heat
3. Pour the chicken broth into the pot and scrape up any browned bits. Bring to a boil, then add the meatballs. Reduce to a gentle simmer and cook until the meatballs reach 160°F internally, about 10 minutes. (about 10 min) — Simmer
4. Stir in the acini di pepe and remaining 1/2 teaspoon salt. Simmer until the pasta is tender according to the package directions, stirring occasionally so it does not stick. (about 8 min) — Gentle simmer
5. Add the chopped escarole and cook until wilted and tender, about 3 minutes. Taste and adjust the seasoning. Serve hot with Parmesan cheese. (about 3 min) — Gentle simmer