Italian Wedding Soup
Ingredients
FOR THE MINI MEATBALLS:
- 1 pound ground beef, 80% lean
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 large egg
- ¼ cup seasoned Italian breadcrumbs
- 2 tablespoons grated pecorino cheese
- 1 tablespoon fresh parsley, chopped
FOR THE SOUP:
- ½ cup extra-virgin olive oil
- 2 ½ cups carrot medallions, about 6 medium carrots
- 2 ½ cups sliced celery, about 6 celery stalks
- 2 ½ cups chopped white onion, about 2 large onions
- Kosher salt
- 10 cloves garlic, sliced
- ½ teaspoon crushed red pepper flakes
- 1 ½ tablespoons tomato paste
- 3 quarts vegetable stock
- 4 sprigs fresh thyme
- 1 chunk Parmigiano-Reggiano rind, optional
- Mini Meatballs
- 1 1-pound package ditalini
- 1 small bunch kale, about 6 to 8 stalks, stems removed, ripped into chunks
- Pecorino cheese, for serving
Instructions
- MAKE THE MINI MEATBALLS. Combine all ingredients in a large bowl and mix until fully combined.
- Roll the meat into balls the size of a gum ball; set aside.
- MAKE THE SOUP. In a large stockpot or Dutch oven, warm the olive oil over medium-high heat.
- Add the carrots, celery, onion and a generous pinch of salt and sauté until they begin to caramelize, stirring often, about 15-20 minutes.
- Add the garlic and sauté and additional 2 minutes.
- Add the red pepper flakes and tomato paste; stir until the paste is fully incorporated, about 1 minute more.
- Add the stock, thyme and a pinch of salt; bring to a boil. The soup should have some salty flavor, but be underseasoned.
- Add the meatballs and cheese rind, reduce to a simmer and cook for one hour.
- Add the pasta and kale and cook until the pasta is al dente and the kale is wilted.
- Season with salt, to taste.
- Serve immediately with grated pecorino cheese.
Notes
This recipe is HEAVY on the pasta. If you’re into a more brothy soup, reduce the pasta to ½ pound.