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Appetizer Savory  •  January 17, 2023

Green Italian Wedding Soup

Green Italian Wedding Soup
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Green Italian Wedding Soup

Serves 4-6
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Course Appetizer, Main Course
Servings 4 people

Equipment

  • Small Bowl
  • Large skillet
  • Small pot
  • Blender
  • Large pot

Ingredients
  

Meatballs

  • ¼ cup panko breadcrumbs
  • ¼ cup finely grated pecorino romano
  • 1 egg
  • ½ of a small onion grated
  • 2 cloves garlic grated
  • 2 Tbsp finely chopped fresh parsley
  • ¾ tsp kosher salt*
  • ¼ tsp freshly ground black pepper
  • 4 oz ground pork
  • 4 oz ground beef 80/20
  • 1 Tbsp olive oil

Soup

  • ½ a bunch fresh parsley leaves
  • 2 oz fresh basil leaves
  • 1 cup cold water
  • 1 Tbsp olive oil
  • 1 onion diced
  • 2 celery stalks diced
  • 3 carrots peeled and diced
  • ½ fennel bulb cored and diced
  • 2 cloves garlic minced
  • Kosher salt and pepper to taste
  • 6 cups low sodium chicken broth
  • 2 bay leaves
  • ½ cup pastina
  • 3 oz baby spinach
  • Lemon zest for serving
  • grated pecorino romano for serving
  • EVOO for serving

Instructions
 

  • 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.
  • Form mixture into small meatballs (between 10-12g).
  • 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.
  • 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.
  • In a large pot heat 1 Tbsp olive oil until hot.
  • Add in onion, celery, carrots, fennel, and garlic and sweat until starting to soften, about 3 minutes. Season with salt and pepper.
  • 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.
  • 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.
  • Serve topped with lemon zest, pecorino, fresh black pepper and a drizzle of EVOO.

Notes

*This salt amount is for diamond crystal kosher salt
Keyword Soup
Tried this recipe?Let us know how it was!

Tags

  • Beef
  • Pork
  • Soup

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