How To Make The Best Italian Wedding Soup

Von Sip and Feast · 60 Min.

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Zubereitung

1. In a large bowl, soak the breadcrumbs in the milk for 5 minutes.
2. Add the remaining meatball ingredients to the bowl and mix until combined.
3. Shape very small meatballs, 1/2 inch (about 1 cm) across or smaller, and set them on a parchment-lined baking sheet. Refrigerate while you make the broth.
4. Heat the extra virgin olive oil in a large pot over medium heat. Add the onion, celery and carrot and cook until soft, about 7-10 minutes.
5. Add the chopped escarole and cook 3 more minutes. If using spinach instead, add it in the last few minutes of cooking.
6. Add the 10 cups chicken stock and the Parmigiano rind, if using, and bring to a boil. Reduce the heat and simmer uncovered for 10-15 minutes.
7. Add the meatballs and simmer for 3 minutes.
8. Add the pasta and cook until al dente, then remove the pot from the heat.
9. Taste and adjust the salt and pepper. Serve with grated cheese and a drizzle of olive oil.

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