Italian Wedding Soup with Pastina ___

Italian Wedding Soup with Pastina

Ingredients

For the Meatballs:

  • 1 pound meatloaf mix, equal parts veal, pork and beef
  • 3 cloves garlic, shaved or minced
  • 2 large eggs
  • 0.5 cup grated Pecorino Romano cheese
  • 0.5 cup grated Parmigiana Reggiano cheese
  • 1 cup plain breadcrumbs 
  • 2 tablespoons fresh parsley, minced

For the Soup:

  • 3 tablespoons extra virgin olive oil 
  • 3 carrots, cut into a 1/4 inch dice
  • 3 stalks of celery, cut into a 1/4 inch dice
  • 1 large onion, cut into a 1/4 inch dice
  • 8 cups chicken broth or water + 2 chicken bouillon cubes 
  • 1 head escarole, ends trimmed, cut into strips. Washed and rinsed 3 times
  • 1 pound Acini di Pepe - Peperini Pastina

Directions

Get the Ingredients needed for this recipe HERE

To make the Meatballs:

  1. In a mixing bowl, combine the meat, garlic, eggs, cheese, breadcrumbs and parsley.
  2. Mix together by hand until well combined.
  3. Roll out small Meatballs about 1/2 inch in diameter. Set aside onto a plate.

To make the Soup:

  1. Put a large stock pot over a medium flame and heat the oil. Add the carrots, onions and celery and cook until softened, about 5-7 minutes.
  2. Add the broth to the pot and bring to a boil. Add in the meatballs and the escarole. Return the pot to a boil and cook for 10 minutes.
  3. Drop the pasta into a pot of generously salted boiling water. Cook for 2 minutes less than the package instructions.
  4. Add the pasta to a bowl and ladle some of the meatball soup on top. Serve with crusty bread and a generous sprinkle of grated Parmigiano Reggiano cheese.