Italian Wedding Soup Recipe by Nikita
1/3 cup Italian breadcrumbs
3 tablespoons finely minced yellow or white onion
2 tablespoons finely chopped fresh flat-leaf parsley
½ teaspoon dried basil, or to taste
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
¼ cup grated pecorino romano
4 ounces lean ground beef
4 ounces lean ground pork
3 tablespoons extra-virgin olive oil
½ small yellow or white onion, diced
1 medium carrot, peeled and diced
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup dry white wine, of drinkable quality
2 quarts chicken stock or broth (8 cups)
1 (6-ounce) bag fresh baby spinach, washed and dried
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
Freshly grated pecorino romano, for garnish (optional)
Crusty Italian bread, as an accompaniment
1. For the Meatballs: Combine the breadcrumbs and milk in a medium mixing
bowl; stir to fully moisten the crumbs and allow to sit for 30 seconds.
2. Add the onion, parsley, basil, salt, pepper, garlic, pecorino and egg, and whisk to
3. Crumble the beef and pork into the egg mixture and mix until just combined.
(Note: The mixture will be wet.) Do not over-mix or the meatballs will be tough.
4. Use a measuring spoon to scoop 1 teaspoonful of the meat mixture; roll between
your palms to form a nice, bite-size round ball. (Note: You may need to wet your
hands to prevent the meatballs from sticking during the rolling process.)
5. Place the meatballs on a parchment-lined, flour-dusted baking sheet. Dust flour
evenly over all the meatballs, then shake the pan, rolling the meatballs around to
coat lightly, but evenly, with the flour.
6. Heat a large sauce pot over medium heat; add the oil and heat through. Carefully
add the meatballs to the hot oil, taking care not to overcrowd the pan. (Note: You
may have to cook the meatballs in two batches.) Fry the meatballs until they are
lightly brown on all sides, about 10 minutes; shake the pan occasionally to promote
even browning. Carefully transfer the meatballs to a paper towel-lined platter to
7. For the Soup: Return the pan to the heat and add the onion, celery, carrot, garlic,
thyme and red pepper flakes. Sauté until the vegetables begin to soften. Add the
white wine and stir, scraping to remove any browned bits from the bottom of the
pan (deglazing); cook until the wine has nearly evaporated.
8. Add the chicken broth and bring to the boil. Add the orzo, stirring to ensure that it
does not stick to the bottom of the pot. Cook until the orzo is just al dente, about 6 to
8 minutes, then add the meatballs and the spinach. Bring just to a simmer, and
simmer gently (do not boil) until the meatballs are cooked through, about 5 minutes
more. Season to taste with salt and pepper.
9. Ladle into warmed soup bowls, dividing the meatballs evenly among them.
Garnish each bowl with grated pecorino romano cheese. Serve with warm bread
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