Name: EFK Italian Wedding Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings
Ingredients: Meatballs; 8 oz ground beef; 8 oz ground pork; 1/3 cup plain breadcrumbs; 1/4 cup finely grated Parmesan; 1 large egg; 1 garlic clove, finely minced; 2 tbsp chopped parsley; 3/4 tsp kosher salt; 1/4 tsp black pepper; Soup; 1 tbsp olive oil; 1 medium yellow onion, finely diced; 2 carrots, finely diced; 2 celery ribs, finely diced; 2 garlic cloves, minced; 10 cups low-sodium chicken broth; 3/4 cup acini di pepe, ditalini, or orzo; 6 oz baby spinach or chopped escarole; 1/2 cup finely grated Parmesan, plus more for serving; Kosher salt and black pepper, to taste

Directions

Gently combine all meatball ingredients. Shape into small 3/4- to 1-inch meatballs and place on a clean tray.
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery and cook 6 to 8 minutes until beginning to soften. Add garlic for 30 seconds.
Add broth and bring to a gentle boil. Carefully add the meatballs and simmer about 8 minutes.
Add the pasta and cook according to its package timing, stirring occasionally, until tender. Verify the meatballs have reached 160°F.
Stir in spinach or escarole until wilted. Stir in 1/2 cup Parmesan, then taste and season with salt and pepper.
Ladle into bowls and serve with additional Parmesan.

Equipment

BlueStar range

Large soup pot

Wüsthof IKON Chef knife

Asahi Hi-Soft cutting board

Mixing bowl

Instant-read thermometer

Food safety & storage

Cook the beef-and-pork meatballs to 160°F. Keep the tray and utensils used for raw meatballs away from cooked soup and ready-to-eat ingredients.

EFK Italian Wedding Soup

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.