Italian Wedding Soup

Italian Wedding Soup

Serves 6

I made this soup on the first episode of Amy’s Table on CET.  The crew loved it as much as my family does.  

Prep time: 30 minutes
Cook time: 55 minutes
Make ahead: Soup can be made a day ahead; refrigerate until ready to reheat.
Tip: Make the tiny meatballs uniform in size so that they cook evenly. Use a tiny cookie scoop - or enlist a kid to help!

1/2 head escarole (about 1/2 pound or 4 cups chopped) 

1 large carrot, chopped
12 cups chicken broth 

4 ounces ditalini or tubetti, or other small pasta

Separate the escarole leaves and wash thoroughly to remove all grit. Stack the leaves;  cut them crosswise into 1-inch strips. Combine the escarole, carrot and broth in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes. 

Meatballs
1/2 pound  of a combination of ground veal, pork and  beef
1/2 cup plain dry bread crumbs
1/2 cup finely  grated Parmesan cheese
1/4 cup grated  onion
1 large egg
1/2 teaspoon salt
Freshly ground pepper, to taste 

While the soup is simmering, combine the ground meat, breadcrumbs, cheese, grated onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter. 

When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Season with salt and pepper. 

To Serve:  Garnish with freshly grated  Parmesan cheese.