Empty My Fridge
Italian Wedding Soup | Chef Jean-Pierre
Ingredients
- Olive oil1 tbsp
- Onion · finely chopped2
- Ground beef¾ lb
- Chicken breast · ground¾ lb
- Salami · finely diced4 oz
- Garlic · minced1 + 1 ½ tbsp
- Thyme · chopped2 ½ tsp
- Egg2
- Breadcrumb2 cups
- Parsley · chopped, for garnish¼ cups
- Salt
- Black pepper
- White wine1
- Carrot · sliced2
- Celery · chopped¾ cups
- Chicken stock8 cups
- Soup pasta8 oz
- Escarole chopped1 head
- Chili flake · flakesto taste
- Cornstarch2
- Parmesan cheese · for serving
Instructions
- Sauté the onion in olive oil until golden brown, then chill it.
- Combine the beef, chicken, salami, garlic, thyme, eggs, breadcrumbs, parsley, salt and pepper in a large bowl.
- Mix in the chilled onion, then shape into small meatballs using a 1.25-inch scoop.
- Chill the meatballs until very cold, at least a few hours, or briefly in the freezer.
- Brown the cold meatballs on all sides in batches in olive oil over medium-high heat, then set aside.
- In a large pot, caramelise the onion. Add the garlic and thyme, then the wine if using, and let it reduce.
- Add the carrot and celery and cook until they begin to soften.
- Pour in the chicken stock and simmer for about 30 minutes, until the vegetables are nearly cooked.
- Add the pasta and escarole and cook until the pasta is done. Season with red pepper flakes, salt and pepper.
- Adjust the seasoning and, if you like, the thickness with the cornstarch or tapioca mixture. Serve hot with Parmesan and parsley.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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