Italian wedding soup

It’s been very cold and snowy so I have been craving lots of soup. I’ve been working on my wedding soup recipe for quite some time now. It has never seemed quite right. It just tasted like chicken soup with meatballs.

However I have discovered the trick to make it taste like the real deal - just like the soup you get at an authentic Italian restaurant. The secret is the parmesan egg drizzle at the end. It gives it the flavor and richness my soup had been missing.

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Ingredients

For the meatballs:

  • 1/3 cup panko breadcrumbs

  • 1 egg

  • 1/4 cup grated Parmesan cheese

  • 1 tablespoon chopped fresh parsley

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 -1/2 cup of milk

  • 1/2 pound ground meat (chicken, turkey, pork, beef, veal, or a combination)

For the soup:

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 1 carrot, peeled and diced

  • 1 stock of celery, diced

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 8 cups low-sodium chicken stock

  • 1 cup small pasta, such as orzo or acini di pepe

  • 1 bunch greens (such as escarole or spinach), trimmed and torn into bite-sized pieces

  • 1 egg

  • 2 tablespoons grated Parmesan cheese, plus more for serving

  • kosher salt and freshly cracked black pepper to taste

Directions

For the meatballs: in the large bowl, mix the breadcrumbs, egg, cheese, parsley, salt, pepper, garlic powder, onion powder. Pour in enough milk to create a wet sand consistency when mixed. Gently mix in the meat until combined, being careful not to over mix.

Form the meat mixture into tiny balls (about 1 inch balls) and bake at 400 degrees for about 10 minutes.

For the soup: heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, salt and pepper, Sauté until tender, about 6-8 minutes. Add the stock and bring to a boil. Once boiling, add the pasta, turn down to a simmer, and cook the pasta until al dente, about 8 minutes.

Add the meatballs and greens to pot and simmer until meatballs are warmed through and the greens are wilted.

Meanwhile, whisk the egg and parmesan in a small bowl. Slowly pour the egg mixuture into the soup to form thin strands, while constantly stirring. Simmer for one more minute, and season with salt and pepper to taste.

Serve immediately with additional parmesan cheese if desired.