Italian Wedding Soup

Ingredients

• 0.5 pounds ground beef
• 0.5 pounds ground pork
• 1 large egg – beaten
• 0.25 cups milk
• 0.5 cups breadcrumbs
• 0.25 cups Parmesan cheese – finely grated
• 2 tablespoons parsley – finely chopped
• 1 cloves garlic – finely minced
• 0.75 teaspoons kosher salt
• 0.25 teaspoons black pepper
• 0.125 teaspoons ground nutmeg
• 2 tablespoons olive oil
• 1 medium yellow onion – finely chopped
• 2 medium carrot – small diced
• 2 ribs celery – small diced
• 1 cloves garlic – minced
• 1 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 8 cups chicken stock
• 1 leaf bay leaf
• 1 piece Parmesan rind
• 0.75 cups acini di pepe pasta
• 10 ounces escarole – chopped
• 2 large egg – beaten
• 0.5 cups Parmesan cheese – finely grated
• 0.25 teaspoons black pepper
• Parmesan cheese – finely grated (for serving)

Instructions

1. In a bowl, combine the milk and breadcrumbs and let stand 5 minutes to hydrate. In a large bowl, mix the ground beef, ground pork, the beaten egg (1 large), 0.25 cup finely grated Parmesan, parsley, the finely minced garlic (1 clove), 0.75 tsp kosher salt, 0.25 tsp black pepper, and nutmeg. Add the hydrated breadcrumbs and gently mix just until combined. Form 1-inch meatballs (about 35–40) and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery; cook, stirring, until softened but not browned, 6–8 minutes. Add the minced garlic (1 clove) and cook until fragrant, 30 seconds.
3. Pour in the chicken stock, add the bay leaf and Parmesan rind, and season with 1 tsp kosher salt and 0.5 tsp black pepper. Bring to a gentle simmer, 5–7 minutes.
4. Add the meatballs to the simmering broth one by one. Simmer gently (avoid a hard boil) until the meatballs are nearly cooked through and any foam has risen to the surface, 6–8 minutes; skim if needed.
5. Stir in the acini di pepe and escarole. Simmer until the pasta is al dente and the greens are tender, 6–8 minutes, stirring occasionally so the pasta doesn’t stick.
6. In a small bowl, whisk the beaten eggs (2 large) with 0.5 cup finely grated Parmesan and 0.25 tsp black pepper until smooth.
7. Remove and discard the bay leaf and Parmesan rind. Reduce the soup to a gentle simmer. While stirring the pot in a steady circular motion, drizzle in the egg–Parmesan mixture in a thin stream to form delicate ribbons. Cook 1–2 minutes until the egg is just set.
8. Taste and adjust seasoning as needed. Let the soup rest 5 minutes, then ladle into warm bowls and serve with additional finely grated Parmesan (for serving).