Italian wedding soup
Small beef and pork meatballs poached in a clear chicken broth with carrot, celery, tiny pasta and wilted greens, finished with grated parmesan.
Method
- 1
Soak the breadcrumbs in the milk in a mixing bowl until soft.
- 2
Add the beef, pork, egg, parmesan, parsley, garlic, half a teaspoon of salt and some pepper.
- 3
Mix gently with your hands until just combined, without squeezing, so the meatballs stay tender.
- 4
Roll into small balls about 2 cm across, wetting your hands now and then, and set them on a tray.
- 5
Heat the oil in a large pot over medium heat and cook the onion, carrot and celery until softened.
- 6
Pour in the stock and bring it to a steady simmer.
- 7
Lower the meatballs into the stock one at a time and simmer gently, without stirring, until they float and are cooked through.
- 8
Stir in the pasta and simmer until tender, stirring once or twice so it does not catch on the bottom.
- 9
Add the greens and cook until wilted and tender.
- 10
Taste the broth and season with salt and pepper.
- 11
Ladle into bowls and serve with extra parmesan grated over the top.
Notes
- The name comes from the Italian 'minestra maritata', meaning married soup, a reference to how well the meat and greens go together rather than to weddings.
- Keep the meatballs small, about the size of a cherry, so there are a few in every spoonful.
- The pasta keeps absorbing broth as it sits. To store, cook it separately and add it to each bowl when reheating.
Equipment
Large pot, Mixing bowl, Baking tray, Slotted spoon, Ladle