Italian Wedding Soup

Ingredients

• Hide ingredients for Italian Meatballs 1 Italian Meatballs (opens in new tab) Italian Meatballs
  • (A tomato sauce)
  • 1 pound ground beef, half ground beef and ground pork, or 12 ounces lean ground beef and 4 ounces hot or mild Italian sausage, removed from its casings
  • 2 garlic cloves, minced
  • ½ cup chopped parsley
  • ½ cup grated Parmesan (2 ounces)
  • 1 medium onion, finely chopped
  • ½ cup fresh bread crumbs
  • 1 large egg, beaten
  • (3 tablespoons dry red wine)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ cup flour
  • ¼ inch olive or vegetable oil

  Sub-recipe steps

  1. If desired, prepare: (A tomato sauce)
  2. Bring to a low simmer, cover, and have at the ready. Otherwise, preheat the oven to 200°F.
  3. Combine in a large bowl: 1 pound ground beef, half ground beef and ground pork, or 12 ounces lean ground beef and 4 ounces hot or mild Italian sausage, removed from its casings; 2 garlic cloves, minced; ½ cup chopped parsley; ½ cup grated Parmesan (2 ounces); 1 medium onion, finely chopped; ½ cup fresh bread crumbs; 1 large egg, beaten; (3 tablespoons dry red wine); 2 tablespoons tomato paste; 1 teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon dried oregano
  4. Mix with your hands. Scoop out the mixture in heaping tablespoons and form into 1 ½-inch balls. (You may form 2-inch balls or larger, but after browning them you will need to cook them further—either by simmering or baking—until they reach 160°F in the center.) Dredge the meatballs in: ½ cup flour
  5. Heat in a large skillet over medium heat: ¼ inch olive or vegetable oil
  6. When the oil shimmers, fry the meatballs in uncrowded batches, turning them several times so that they brown evenly. As the meatballs finish browning, transfer them to the warmed tomato sauce, if using. If not serving with a sauce, place the browned meatballs in a baking dish and transfer to the oven to keep warm.
  7. BROILED
  8. This method is quicker, less messy, and mostly hands-off.
  9. Prepare the mixture for I and set aside. Adjust an oven rack so it is 8 inches below the heat. Preheat the broiler. Line a large rimmed baking sheet with foil. Form the meat mixture into 1 ½-inch balls (omitting the flour dredge) and place them on the baking sheet in rows so they do not touch. Broil for 10 minutes and remove the baking sheet from the oven. Turn the balls with tongs, return to the oven, and broil until they are nicely browned all over and a thermometer inserted in the center registers at least 160°F, another 5 to 10 minutes.
• Hide ingredients for 8 cups Poultry Stock, Chicken Broth, or other light stock or broth 1 8 cups Poultry Stock, Chicken Broth, or other light stock or broth (opens in new tab) 8 cups Poultry Stock, Chicken Broth, or other light stock or broth
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• Salt and black pepper
• 12 ounces escarole, chard, or curly endive, coarsely chopped
• 2 eggs
• ¼ cup grated Romano or Parmesan
• (2 tablespoons cooked acini de pepe, orzo, or other small pasta; ¾ cup total)