Receta de Sopa de Bodas Italiana

Ingredientes

• 4-8 cups chopped escarole (1 head)
• 3/4 cup finely chopped white onion
• 1 cup finely chopped carrots (about 3)
• 1 cup finely chopped celery (about 2 stalks)
• 2 tablespoon oil
• 12 cups chicken stock
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 large eggs
• 2 tablespoons grated parmesan plus more for garnish
• 1-2″ slice of Parmesan rind
• 1 cup dry acini de pepe
• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 slices of torn bread soaked in 1/4 cup milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon parsley
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 large egg
• 1/2 cup grated parmesan

Preparación

1. 1

   In a large bowl add all of the meatball mixture and mix to just combine. Do not overwork the meat as it will get tough. Using a small cookie scoop or a Tablespoon, scoop the meatballs into 1/2” round balls. Place on a parchment lined baking sheet or plate. Repeat to make all of the meatballs. Set aside.

2. 2

   In a large stock pot over medium heat add the oil. When the oil starts to shimmer add the onion, carrots and celery, stirring. Saute for 6-8 minutes or until the onions turn translucent. Add the stock and bring to a boil scraping the bottom. Once it starts to boil, add the meatballs, the Parmesan rind, pasta, and escarole. Continue to cook for 8-10 minutes or until the meatballs are cooked through stirring often. When the meatballs are fully cooked, remove the Parmesan rind and discard.

3. 3

   In a bowl whisk together the egg and 2 tablespoon of Parmesan cheese. Turn heat down on the soup to medium. Start stirring the soup around in a circle. Continue stirring and gradually drizzle in the egg mixture to form thin strands of egg; ~ 1 minute. Taste for seasoning and adjust accordingly.