This soup is just like Nonna used to make!

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. Make the meatballs: line a large baking sheet or platter with parchment. Soak the torn bread (crusts removed) in the whole milk for about 15 minutes until absorbed. Squeeze out and discard the excess milk, then return the bread to the bowl.
2. Add the ground beef, ground pork, lightly beaten egg, freshly grated parmesan, minced garlic, chopped parsley and kosher salt to the bread. Mix by hand or with a wooden spoon until thoroughly combined.
3. Dampen your hands with cold water. Roll 1 to 2 teaspoons of the mixture into marble-sized balls and set them on the prepared sheet or platter, making about 40 to 50.
4. Start the soup: heat the extra virgin olive oil in a large Dutch oven or heavy pot over medium-high heat. When shimmering, add the chopped carrots and chopped celery and sauté until softened, about 5 minutes.
5. Add the chicken stock and bring to a boil.
6. Add the meatballs and acini di pepe, stir gently, reduce the heat to medium and simmer about 10 minutes, until the meatballs are cooked through and the pasta is tender. Cooking time varies by pasta shape and brand.
7. Add the chopped escarole or baby spinach and stir gently for about 3 minutes, until wilted and tender.
8. Ladle the hot soup into shallow bowls, dividing the meatballs, pasta and greens among them. Top each serving with grated Parmesan.

Summarized from The Mediterranean Dish's video. Watch it for the details.