Italian Wedding Soup

The daffodils and tulips have started popping up in my yard!  I think that the warm winter has them a confused because they bloomed a little earlier than usual but I'll take it - I love spring.  It makes me want to get out into my yard and pull weeds.  (I know it's weird but I actually find weeding somewhat theraputic.)

I found this recipe for Italian Wedding Soup in my new issue of Cook's Illustrated magazine and I wanted to try it before the weather warms up too much to enjoy a steamy bowl of soup.  I think this was the best broth that I had ever made - it was really good. 

Tip:  If you buy 16 ounces of beef and the same amount of pork, you can double the meatball recipe and save some meatballs for later.   I made 1/2 of the meatballs tiny to add to the soup and the other have regular size to serve with pasta. 

Italian Wedding Soup
Broth                                                        Meatballs
1 onion, chopped                                     1 slice hearty white sandwich bread
1 fennel bulb, chopped                            5 Tablespoons heavy cream
4 cloves garlic, smashed                         1/4 cup grated Parmesan
1/4 ounce dried porcini mushrooms        4 teaspoons finely grated onion
4 ounces ground pork                              1/2 teaspoon grated garlic
4 ounces 85% lean ground beef               6 ounces ground pork
1 bay leaf                                                  1 teaspoon baking powder
1/2 cup white wine                                   6 ounces 85% lean ground beef
1 Tablespoon Worcestershire sauce         1 teaspoon fresh oregano
4 cups chicken broth                                1 cup ditalini pasta
2 cups beef broth                                     12 ounces kale, stemmed and diced
2 cups water

Broth
Heat onion, fennel, garlic, porcini, pork and bay leaf.  Stir until beef is no longer pink.  Add wine and Worcestershire, cook 1 minute.  Add chicken broth, beef broth and water.  Bring to a simmer.  Reduce heat to low, cover and simmer 30 minutes.

Meatballs





Cut bread into 1” cubes.  Combine bread, cream, Parmesan, onion, garlic and pepper in a bowl.  Mash with a fork.











Beat pork and baking soda with a paddle attachment in a standing mixer for 2 minutes.














Add bread mixture, beef and oregano.  Mix until incorporated.









Use a teaspoon to scoop mixture into your hand to form into a small ball.  Cover and refrigerate meatballs for up to 1 day.

Soup







Strain broth though strainer.

Wipe out dutch oven and return broth to pan.  Add pasta and kale.

Cook for 5 minutes.  Add meatballs, return to simmer and cook 3-5 more minutes. Season with salt and pepper.  Serve.

This soup was really good.  The meatballs and the pasta go a long way in making this a kid friendly soup.  It took about 20 minutes to make the 45 mini meatballs so plan your time accordingly or make the meatballs a day in advance.  The extra meatballs, I broiled for about 5 minutes on each side and then I finished cooking them in the oven. 

Now I get to decide how I use my bonus meatballs.  What do you think spaghetti and meatballs or meatball subs? 

Ciao!

Italian Wedding Soup
Broth                                                        Meatballs
1 onion, chopped                                     1 slice hearty white sandwich bread
1 fennel bulb, chopped                            5 Tablespoons heavy cream
4 cloves garlic, smashed                         1/4 cup grated Parmesan
1/4 ounce dried porcini mushrooms        4 teaspoons finely grated onion
4 ounces ground pork                              1/2 teaspoon grated garlic
4 ounces 85% lean ground beef               6 ounces ground pork
1 bay leaf                                                  1 teaspoon baking powder
1/2 cup white wine                                   6 ounces 85% lean ground beef
1 Tablespoon Worcestershire sauce         1 teaspoon fresh oregano
4 cups chicken broth                                1 cup ditalini pasta
2 cups beef broth                                     12 ounces kale, stemmed and diced
2 cups water

For Broth
Heat onion, fennel, garlic, porcini, pork and bay leaf.  Stir until beef is no longer pink.  Add wine and Worcestershire, cook 1 minute.  Add chicken broth, beef broth and water.  Bring to a simmer.  Reduce heat to low, cover and simmer 30 minutes. 

For Meatballs
Cut bread into 1” cubes.  Combine bread, cream, Parmesan, onion, garlic and pepper in a bowl.  Mash with a fork.  Beat pork and baking soda with a paddle attachment in a standing mixer for 2 minutes.  Add bread mixture, beef and oregano.  Mix until incorporated.  Use a teaspoon to scoop mixture into your hand to form into a small ball.  Cover and refrigerate meatballs for up to 1 day. 

For Soup
Strain broth though strainer.  Wipe out dutch oven and return broth to pan.  Add pasta and kale.  Cook for 5 minutes.  Add meatballs, return to simmer and cook 3-5 more minutes. Season with salt and pepper.  Serve