Sopa italiana de boda, fácil y reconfortante

Ingredientes

• 1 lb ground pork (or a mix of pork and beef)
• 1/2 cup fresh breadcrumbs (Panko works, but fresh is softer)
• 1/4 cup whole milk
• 1/2 cup freshly grated Parmesan cheese (plus more for serving)
• 1 large egg, lightly beaten
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 head escarole, roughly chopped (or 5 oz baby spinach)
• 2 large eggs
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• 1/2 cup small pasta (like acini di pepe or orzo)
• Salt and pepper to taste

Preparación

1. 1

   In a large bowl, combine the fresh breadcrumbs and milk. Let it sit for 2 minutes until the bread absorbs the liquid to form a panade.

2. 2

   Add the ground pork, 1/2 cup Parmesan, 1 beaten egg, 3 minced garlic cloves, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the panade. Mix gently with your hands until just combined. Do not overmix.

3. 3

   Roll the mixture into small, 1-inch balls (about 30-35 meatballs) and place them on a plate or baking sheet.

4. 4

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until softened and the onions are translucent.

5. 5

   Add the remaining 4 minced garlic cloves and cook for 30 seconds until fragrant.

6. 6

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.

7. 7

   Carefully drop the meatballs into the broth one by one. Reduce the heat to a simmer.

8. 8

   Add the escarole and the small pasta. Cook for 10-12 minutes, or until the pasta is tender and the meatballs are cooked through.

9. 9

   In a small bowl, whisk together the 2 eggs, 1/4 cup Parmesan, and lemon juice to make the stracciatella.

10. 10

    With the soup at a gentle simmer, slowly drizzle the egg mixture into the pot in a thin stream while stirring the soup gently in a circular motion. The egg will cook into delicate ribbons.

11. 11

    Taste the soup and adjust salt and pepper as needed.

12. 12

    Remove the pot from the heat. Let the soup sit for 5 minutes before serving.

13. 13

    Ladle the soup into warm bowls and top with extra Parmesan cheese and a crack of black pepper.