Sopa italiana de boda con minialbóndigas

Ingredientes

• 1/2 lb ground beef (80/20)
• 1/2 lb ground pork
• 1/3 cup fresh breadcrumbs (from 1 slice of bread)
• 1/4 cup whole milk
• 1 large egg, lightly beaten
• 1/3 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 head escarole, roughly chopped (or 5 oz baby spinach)
• 1/2 cup small pasta (acini di pepe, orzo, or stelline)
• Salt and pepper to taste
• Freshly grated Parmesan, for serving

Preparación

1. 1

   Make the panade: In a small bowl, combine the fresh breadcrumbs and milk. Let sit for 2-3 minutes until the bread absorbs the liquid and forms a paste.

2. 2

   Make the meatball mix: In a large bowl, combine the ground beef, ground pork, panade, beaten egg, Parmesan, 2 cloves minced garlic, salt, pepper, and nutmeg. Gently mix with your hands until just combined; do not overwork.

3. 3

   Roll the meatballs: Roll the mixture into small, 1-inch meatballs (about 30-35 total). Place them on a plate or baking sheet.

4. 4

   Brown the meatballs: Heat the olive oil in a large Dutch oven over medium-high heat. Working in two batches, brown the meatballs on all sides (about 3-4 minutes per batch). Transfer to a plate using a slotted spoon.

5. 5

   Sauté the aromatics: Reduce heat to medium. Add the onion, carrots, and celery to the pot. Sauté for 5-6 minutes, scraping up any browned bits. Add the remaining 3 cloves minced garlic and cook for 30 seconds until fragrant.

6. 6

   Build the broth: Pour in the chicken broth and bring to a boil. Carefully add the browned meatballs back to the pot. Reduce heat to a gentle simmer and cook for 10 minutes.

7. 7

   Cook the pasta: While the soup simmers, cook the pasta in a separate pot of salted boiling water until just al dente. Drain and set aside.

8. 8

   Add the greens: Stir the chopped escarole (or spinach) into the soup. Cook for 2-3 minutes until wilted. Turn off the heat.

9. 9

   Combine and serve: Stir the cooked pasta into the soup. Taste and adjust salt and pepper. Ladle into bowls and top with a generous shower of freshly grated Parmesan. Serve immediately.